Description
Delightful red velvet cupcakes filled with creamy cheesecake and topped with fresh strawberries.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- ½ teaspoon salt
- 1 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon red food coloring
- ½ cup buttermilk
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped fresh strawberries
- Whipped cream
- Fresh strawberries for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
- Whisk together the flour, sugar, baking soda, cocoa powder, and salt in a large mixing bowl.
- Mix the vegetable oil, egg, vanilla extract, red food coloring, and buttermilk in another bowl until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring gently.
- Bake the cupcakes for 18-20 minutes or until a toothpick comes out clean. Cool on a wire rack.
- Beat together the cream cheese, powdered sugar, and vanilla extract until smooth. Fold in the chopped strawberries.
- Remove the center of each cooled cupcake and fill with the cheesecake mixture.
- Top each filled cupcake with whipped cream and garnish with a fresh strawberry.
Notes
Store cupcakes in an airtight container in the fridge for 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 22g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg