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Cheesecake Red Velvet Cupcakes

Cheesecake Red Velvet Cupcakes

  • Author: Claire
  • Total Time: 42 minutes
  • Yield: Makes approximately 12 cupcakes 1x

Description

Indulge in the ultimate dessert experience with these Cheesecake Red Velvet Cupcakes! A perfect combination of rich red velvet cake and creamy cheesecake filling, these cupcakes are sure to impress at any gathering. With their vibrant color and luscious flavors, they are ideal for birthdays, holidays, or simply as a sweet treat at home. Each bite offers a delightful fusion of textures and tastes, enhanced by fresh strawberries that add a unique twist to this classic dessert. Easy to make and visually stunning, these cupcakes are a must-try for any baking enthusiast.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 1 teaspoon white vinegar
  • 1/2 cup chopped strawberries
  • 8 oz cream cheese, softened (for filling)
  • 1/4 cup granulated sugar (for filling)
  • 1 egg (for filling)
  • 1/2 teaspoon vanilla extract (for filling)
  • 8 oz cream cheese, softened (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a mixing bowl, sift together flour, baking soda, cocoa powder, and salt. In another bowl, cream together butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in buttermilk, vanilla extract, red food coloring, and vinegar. Gradually mix in the dry ingredients until just combined. Finally, fold in chopped strawberries.
  3. In a separate bowl, beat together softened cream cheese and granulated sugar until smooth. Add in an egg along with vanilla extract, mixing until fully combined.
  4. Fill each cupcake liner halfway with red velvet batter, add a spoonful of cheesecake filling on top, and cover with more red velvet batter until each liner is about 3/4 full.
  5. Place your filled cupcake pan into the preheated oven and bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.
  6. In another bowl, beat together softened cream cheese and butter until smooth. Gradually add in powdered sugar along with vanilla extract until creamy.
  7. Once cooled, pipe frosting onto each cupcake generously using your favorite piping tip. For an extra touch, top with sliced strawberries for garnish before serving.
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake (90g)
  • Calories: 340
  • Sugar: 25g
  • Sodium: 200mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 70mg

Keywords: Ensure all ingredients are at room temperature for better mixing. Avoid overmixing the batter to keep cupcakes light and fluffy. Customize by adding different fruits or toppings.

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Find it online: https://allrecipers.com/cheesecake-red-velvet-cupcakes/