A delightful combination of rich red velvet cupcakes, creamy cheesecake filling, and a sweet strawberry topping. Perfect for special occasions or indulgent treats!
Ingredients:
For the Red Velvet Cupcakes:
– 1 ¼ cups (160g) all-purpose flour
– 1 tbsp cocoa powder
– ½ tsp baking soda
– ¼ tsp salt
– ½ cup (113g) unsalted butter, softened
– ¾ cup (150g) granulated sugar
– 1 large egg
– 1 tsp vanilla extract
– ½ cup (120ml) buttermilk
– 1 tbsp red food coloring
– 1 tsp white vinegar
For the Cheesecake Filling:
– 4 oz (113g) cream cheese, softened
– ¼ cup (50g) granulated sugar
– ½ tsp vanilla extract
– 1 egg yolk
For the Strawberry Topping:
– 1 cup (150g) fresh strawberries, diced
– 2 tbsp granulated sugar
– 1 tsp lemon juice
Instructions:
1. Preheat Oven & Prepare Pan – Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Make the Red Velvet Batter
– In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
– In another bowl, beat butter and sugar until light and fluffy. Add the egg and vanilla, mixing well.
– In a separate cup, mix buttermilk and red food coloring.
– Gradually alternate adding dry ingredients and buttermilk mixture to the butter mixture, beginning and ending with dry ingredients. Stir in the vinegar.
3. Make the Cheesecake Filling – Beat the cream cheese, sugar, vanilla, and egg yolk until smooth.
4. Assemble the Cupcakes
– Fill each cupcake liner about ⅔ full with red velvet batter.
– Spoon a small dollop (about 1 tsp) of cheesecake filling into the center of each cupcake.
5.Bake – Bake for 18-20 minutes or until a toothpick inserted in the edge of a cupcake (not the cheesecake center) comes out clean. Cool completely.
6. Make the Strawberry Topping
– In a saucepan, combine strawberries, sugar, and lemon juice.
– Cook over medium heat for 5-7 minutes until soft and slightly thickened. Let cool.
7. Top & Serve – Spoon the strawberry topping over cooled cupcakes. Enjoy!
Would you like a frosting suggestion, like cream cheese or whipped topping?
