Strawberry Cheesecake-Stuffed Red Velvet Cupcakes: A Decadent Fusion Dessert

Why You’ll Love These Strawberry Cheesecake Red Velvet Cupcakes

These Strawberry Cheesecake Red Velvet Cupcakes combine three beloved desserts into one irresistible treat. Imagine biting into a moist, vibrant red velvet cupcake to discover a hidden treasure of creamy strawberry cheesecake in the center, all topped with classic cream cheese frosting. This show-stopping dessert is perfect for Valentine’s Day, birthdays, or any occasion where you want to impress.

The contrast between the slightly tangy red velvet cake, sweet strawberry-studded cheesecake filling, and smooth cream cheese frosting creates a symphony of flavors and textures in every bite. While they look intricate, the recipe is surprisingly straightforward and can be broken down into simple, manageable steps.

Ingredients You’ll Need

For the Red Velvet Cupcakes:

• 1½ cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon cocoa powder
• ½ teaspoon salt
• ¾ cup vegetable oil
• ½ cup buttermilk, room temperature
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1 tablespoon red food coloring (or 2 teaspoons gel food coloring)

For the Strawberry Cheesecake Filling:

• 8 oz cream cheese, softened to room temperature
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• ½ cup fresh strawberries, finely diced

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened to room temperature
• ½ cup unsalted butter, softened to room temperature
• 3 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt

Strawberry Cheesecake-Stuffed Red Velvet Cupcakes

Recipe by Kyla Evans

Servings

12

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

420

kcal

Ingredients

• **For the Red Velvet Cupcakes:

• 1½ cups all-purpose flour

• 1 cup granulated sugar

• 1 teaspoon baking soda

• 1 teaspoon cocoa powder

• ½ teaspoon salt

• ¾ cup vegetable oil

• ½ cup buttermilk, room temperature

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1 teaspoon white vinegar

• 1 tablespoon red food coloring (or 2 teaspoons gel food coloring)

• **For the Strawberry Cheesecake Filling:

• 8 oz cream cheese, softened to room temperature

• ¼ cup granulated sugar

• 1 teaspoon vanilla extract

• 1 large egg

• ½ cup fresh strawberries, finely diced
• **For the Cream Cheese Frosting:

• 8 oz cream cheese, softened to room temperature

• ½ cup unsalted butter, softened to room temperature

• 3 cups powdered sugar, sifted

• 1 teaspoon vanilla extract

• Pinch of salt

• **For Garnish:

• Fresh strawberry slices

• Red velvet cake crumbs (optional)

Directions

• Preparing the Red Velvet Cupcake Batter
• Preheat your oven to 350°F (175°C) and line a standard muffin tin with 12 cupcake liners.
• In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt until well combined.
• In a separate medium bowl, mix the vegetable oil, buttermilk, eggs, vanilla extract, vinegar, and red food coloring until fully incorporated.
• Gradually add the wet ingredients to the dry ingredients, whisking until just combined and no flour streaks remain. Be careful not to overmix.
• Making the Strawberry Cheesecake Filling
• In a medium bowl, beat the cream cheese until smooth and creamy.
• Add the sugar and vanilla extract, and continue beating until well combined.
• Beat in the egg until just incorporated.
• Using a spatula, gently fold in the diced strawberries.
• Assembling and Baking the Cupcakes
• Fill each cupcake liner about halfway with the red velvet batter.
• Drop a heaping tablespoon of the cheesecake filling into the center of each cupcake.
• Top with another spoonful of red velvet batter, covering the cheesecake filling completely. Fill to about ¾ full.
• Bake for 18-22 minutes, or until a toothpick inserted into the cake portion (not the cheesecake center) comes out clean.
• Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
• Creating the Cream Cheese Frosting
• In a large bowl, beat the cream cheese and butter together until smooth and creamy, about 2-3 minutes.
• Gradually add the sifted powdered sugar, vanilla extract, and pinch of salt, beating until light and fluffy, about 3-4 minutes.
• Transfer to a piping bag fitted with your desired tip (a large star tip works beautifully).
• Decorating the Cupcakes
• Once cupcakes are completely cooled, pipe a swirl of cream cheese frosting on top of each cupcake.
• Garnish with fresh strawberry slices and a sprinkle of red velvet cake crumbs if desired.

Notes

• Room temperature ingredients are essential for smooth batters and fillings
  Don't overmix the red velvet batter, which can lead to dense cupcakes
  Pat dry the diced strawberries with paper towels to remove excess moisture
  Cool completely before frosting to prevent the frosting from melting
  For extra-vibrant red cupcakes, use gel food coloring instead of liquid

For Garnish:

• Fresh strawberry slices
• Red v
  elvet cake crumbs (optional)

Step-by-Step Instructions

Preparing the Red Velvet Cupcake Batter

1. Preheat your oven to 350°F (175°C) and line a standard muffin tin with 12 cupcake liners.
2. In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt until well combined.
3. In a
   separate medium bowl, mix the vegetable oil, buttermilk, eggs, vanilla extract, vinegar, and red food coloring until fully incorporated.
4. Gradually add the wet ingredients to the dry ingredients, whisking until just combined and no flour streaks remain. Be careful not to overmix.

Making the Strawberry Cheesecake Filling

1. In a medium bowl, beat the cream cheese until smooth and creamy.
2. ng>Add the sugar and vanilla extract, and continue beating until well combined.
3. Beat in the egg until just incorporated.
4. Using a spatula, gently fold in the diced strawberries.