Description
Delicious red velvet cupcakes filled with creamy strawberry cheesecake, perfect for desserts and special occasions.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- For the cheesecake filling: 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 cup strawberry puree
- 1 egg yolk
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract and red food coloring.
- In another bowl, whisk together flour, baking soda, and salt.
- Alternate adding dry ingredients and buttermilk to the wet mixture, starting and ending with dry ingredients.
- Stir in vinegar.
- For the filling: Beat cream cheese and sugar until smooth, then mix in strawberry puree and egg yolk.
- Fill cupcake liners halfway with batter, add a spoonful of cheesecake filling, and top with more batter.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Cool completely before frosting.
Notes
Ensure strawberries are fresh for the best flavor; refrigerate leftovers for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 18g
- Fat: 12g
- Carbohydrates: 30g
- Protein: 4g