Strawberry Cheesecake Red Velvet Cupcakes (Print version)

Soft red velvet cupcakes baked with a strawberry cheesecake center and topped with strawberry cream cheese frosting.

# Ingredients:

For the cheesecake filling

01 - 8 oz (225 g) brick-style cream cheese, softened
02 - 1/4 cup (50 g) granulated sugar
03 - 1 large egg yolk
04 - 1/2 teaspoon vanilla extract
05 - 1/2 cup (75 g) finely diced fresh strawberries, patted dry

For the red velvet cupcakes

06 - 1 1/4 cups (150 g) all-purpose flour
07 - 1 tablespoon unsweetened cocoa powder
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon fine salt
10 - 3/4 cup (150 g) granulated sugar
11 - 1/2 cup (120 ml) vegetable oil
12 - 1 large egg, room temperature
13 - 1/2 cup (120 ml) buttermilk, room temperature
14 - 1 teaspoon vanilla extract
15 - 1 teaspoon white vinegar
16 - 1 tablespoon red food coloring, gel or liquid

For the strawberry cream cheese frosting

17 - 4 oz (115 g) brick-style cream cheese, softened
18 - 1/2 cup (113 g) unsalted butter, softened
19 - 2 1/2 cups (300 g) powdered sugar
20 - 2 tablespoons cooled reduced strawberry puree or thick strawberry jam
21 - 1/2 teaspoon vanilla extract
22 - Pinch of salt

For garnish

23 - Fresh strawberry slices
24 - Red velvet crumbs from 1 spare cupcake or trimmed tops, optional

# Instructions:

01 - Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners and set aside.
02 - Beat the cream cheese and sugar until smooth. Mix in the egg yolk and vanilla, then fold in the diced strawberries.
03 - Whisk flour, cocoa powder, baking soda, and salt in one bowl. In a larger bowl, whisk sugar, oil, egg, buttermilk, vanilla, vinegar, and red coloring. Stir in the dry ingredients just until smooth.
04 - Add about 1 tablespoon batter to each liner. Spoon 1 heaping teaspoon cheesecake filling into the center, then cover with enough batter to fill each liner about two-thirds full.
05 - Bake for 18-21 minutes, until the cake portion springs back and a tester inserted near the edge comes out clean. Cool in the pan for 10 minutes, then move to a rack to cool completely.
06 - Beat cream cheese and butter until smooth. Add powdered sugar, strawberry puree or jam, vanilla, and salt. Beat until fluffy and thick enough to pipe.
07 - Pipe frosting onto cooled cupcakes. Garnish with fresh strawberry slices and red velvet crumbs if using. Refrigerate until ready to serve.

# Good to know:

01 - Best served slightly cool or after 15 minutes at room temperature.
02 - Use brick-style cream cheese for the filling and frosting.
03 - The cupcakes need to cool fully before frosting.

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