Ingredients:
For the Cupcakes:
1 ½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon cocoa powder
½ teaspoon salt
¾ cup vegetable oil
½ cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 tablespoon red food coloring
For the Cheesecake Filling:
8 oz cream cheese, softened
¼ cup granulated sugar
1 teaspoon vanilla extract
1 large egg
½ cup diced fresh strawberries
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
For Garnish:
Fresh strawberry slices
Red velvet cake crumbs (optional)
Directions:
Prepare the Cupcake Batter:
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt.
In another bowl, mix vegetable oil, buttermilk, eggs, vanilla extract, vinegar, and red food coloring.
Gradually mix wet ingredients into the dry ingredients until smooth.
Make the Cheesecake Filling:
Beat cream cheese, sugar, vanilla extract, and egg until smooth.
Gently fold in the diced strawberries.
Assemble the Cupcakes:
Fill each cupcake liner halfway with red velvet batter.
Add a spoonful of cheesecake filling in the center.
Top with a bit more cupcake batter, covering the cheesecake layer.
Bake for 18-22 minutes, or until a toothpick inserted into the cake (not the cheesecake) comes out clean.
Let cool completely.
Prepare the Frosting:
Beat cream cheese and butter until smooth and fluffy.
Gradually add powdered sugar and vanilla extract, mixing until well combined.
Frost and Decorate:
Pipe cream cheese frosting onto cooled cupcakes.
Garnish with fresh strawberry slices and a sprinkle of red velvet cake crumbs.
