Cheesecake Red Velvet Cupcakes (Print Version)
# Ingredients:
01 -
1 1/4 cups all-purpose flour.
02 -
1/2 teaspoon baking soda.
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1 tablespoon unsweetened cocoa powder.
04 -
1/4 teaspoon salt.
05 -
1/2 cup unsalted butter, softened.
06 -
1 cup granulated sugar.
07 -
2 eggs.
08 -
1/2 cup buttermilk.
09 -
1 teaspoon vanilla extract.
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1 tablespoon red food coloring.
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1 teaspoon white vinegar.
12 -
1/2 cup chopped strawberries.
13 -
8 oz (226g) cream cheese, softened.
14 -
1/4 cup granulated sugar.
15 -
1 egg.
16 -
1/2 teaspoon vanilla extract.
17 -
8 oz (226g) cream cheese, softened.
18 -
1/2 cup unsalted butter, softened.
19 -
4 cups powdered sugar.
20 -
1 teaspoon vanilla extract.
# Instructions:
01 -
Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
02 -
In a bowl, sift together flour, baking soda, cocoa powder, and salt. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in buttermilk, vanilla extract, red food coloring, and vinegar. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in chopped strawberries.
03 -
In a bowl, beat cream cheese and sugar until smooth. Add egg and vanilla extract, mixing until well combined.
04 -
Fill each cupcake liner halfway with red velvet batter. Add a spoonful of cheesecake filling on top. Cover with more red velvet batter until 3/4 full.
05 -
Bake for 20-22 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool completely.
06 -
In a bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy.
07 -
Pipe frosting onto cooled cupcakes and top with sliced strawberries for garnish.
# Notes:
01 -
Prep Time: 20 minutes.
02 -
Baking Time: 20-22 minutes.
03 -
Total Time: Approximately 1.5 hours.
04 -
Servings: 12 cupcakes.