Description
Delicious red velvet cupcakes filled with creamy cheesecake and topped with fresh strawberries and a sweet glaze.
Ingredients
Scale
- 1¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup vegetable oil
- ¾ cup granulated sugar
- 1 large egg
- ½ cup buttermilk
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red food coloring
- 8 oz cream cheese, softened
- ¼ cup granulated sugar (for filling)
- 1 egg (for filling)
- ½ tsp vanilla extract (for filling)
- Cream cheese frosting or vanilla buttercream
- Strawberry glaze or strawberry jam (slightly warmed)
- Fresh strawberries, halved (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
- In a mixing bowl, beat softened cream cheese with sugar until smooth. Add the egg and vanilla extract and mix until creamy. Set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In another bowl, beat together oil and sugar until combined. Add egg, buttermilk, vanilla, vinegar, and red food coloring. Mix until smooth. Gradually add dry ingredients to wet and stir until just combined.
- Spoon about 1 tablespoon of red velvet batter into each cupcake liner. Add 1 heaping teaspoon of cheesecake filling into the center and top with more red velvet batter until liners are about ¾ full.
- Bake for 18–22 minutes, or until the tops spring back lightly. Cool completely on a wire rack before decorating.
- Pipe cream cheese frosting or vanilla buttercream onto each cupcake. Drizzle with strawberry glaze or warmed jam. Top with a halved fresh strawberry.
Notes
Measure ingredients accurately and allow baked cupcakes to cool before frosting. Store in an airtight container for up to two days at room temperature or about a week in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg