Description
Delightfully moist red velvet cupcakes with a creamy cheesecake filling and fresh strawberry topping.
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 for topping
- Fresh strawberries for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Whisk together flour, sugar, baking soda, cocoa powder, and salt in a large bowl.
- Mix vegetable oil, egg, vanilla extract, red food coloring, and buttermilk in another bowl until smooth.
- Fold the wet mixture into the dry ingredients gently.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick comes out clean; allow to cool on a wire rack.
- Beat together cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in chopped strawberries.
- Remove the center of each cooled cupcake and fill with the cream cheese mixture.
- Top each cupcake with whipped cream and garnish with fresh strawberries.
Notes
These cupcakes may be made a day ahead; fill with cheesecake filling and add toppings just before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg