Description
Delicious red velvet cupcakes with a strawberry cheesecake swirl topping.
Ingredients
Scale
- 1¼ cups all-purpose flour
- 1 tbsp cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup buttermilk
- 1 tsp white vinegar
- 1 tsp vanilla extract
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tbsp red food coloring
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- ¼ cup strawberry puree or jam
- 1 tbsp flour
Instructions
- Preheat oven to 350°F (175°C). Line a cupcake pan with liners.
- In a bowl, whisk flour, cocoa powder, baking soda, and salt.
- In another bowl, mix buttermilk, vinegar, and vanilla.
- Cream butter and sugar until light and fluffy. Add egg and food coloring, mix well.
- Alternately add dry ingredients and buttermilk mixture to the butter mixture.
- Fill cupcake liners 2/3 full with batter.
- For the swirl, beat cream cheese, sugar, and vanilla until smooth. Fold in strawberry puree and flour.
- Drop spoonfuls of the cheesecake mixture onto each cupcake. Swirl gently with a toothpick.
- Bake for 18-20 minutes or until a toothpick comes out clean. Cool before serving.
Notes
- Store leftovers in the fridge for up to 3 days.
- Use gel food coloring for a deeper red color.
- Room temperature ingredients mix better.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: red velvet, cupcakes, strawberry cheesecake, dessert, baking