Description
Strawberry Cheesecake Velvet Cupcakes are a luscious twist on the classic red velvet cupcake. With a rich, moist red velvet base, a creamy cheesecake center, and a swirl of strawberry frosting on top, these cupcakes are a decadent treat perfect for parties, Valentine’s Day, or just when you’re craving something extra special.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1 tbsp cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1/2 tsp white vinegar
- 1 tbsp red food coloring
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- For the strawberry frosting:
- 1/2 cup unsalted butter, softened
- 1/2 cup freeze-dried strawberries, crushed into powder
- 2 cups powdered sugar
- 1–2 tbsp milk or cream, as needed
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate small bowl, mix buttermilk, vinegar, vanilla, and red food coloring.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in the egg.
- Alternate adding the dry and wet ingredients to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
- In another bowl, mix cream cheese, sugar, egg yolk, and vanilla for the cheesecake filling until smooth.
- Spoon a tablespoon of red velvet batter into each cupcake liner, followed by a teaspoon of cheesecake filling, then top with more red velvet batter until 3/4 full.
- Bake for 18–22 minutes, or until cupcakes spring back when lightly touched. Cool completely.
- For the frosting, beat the butter until creamy. Add crushed freeze-dried strawberries, powdered sugar, vanilla, and just enough milk to reach desired consistency. Beat until fluffy.
- Pipe or spread frosting on cooled cupcakes and garnish with fresh strawberry slices if desired.
Notes
- Make sure cupcakes are fully cooled before frosting to avoid melting the buttercream.
- Freeze-dried strawberries give the best flavor and texture for strawberry frosting.
- Store in the refrigerator for up to 3 days for best freshness.
- Optional: drizzle with melted white chocolate for an elegant finish.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 29g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: strawberry cheesecake cupcakes, red velvet cupcake recipe, filled cupcakes, cream cheese filling, strawberry buttercream frosting