Strawberry Cheesecake Red Velvet Cupcakes (Bakery-Style)

Strawberry Cheesecake Red Velvet Cupcakes (Bakery-Style)

myhomemaderecipe.com

Bake Strawberry Cheesecake Red Velvet Cupcakes with a soft cocoa-red crumb, creamy strawberry cheesecake center, and strawberry cream cheese frosting.

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Cooking tools:

  • Hand mixer
  • Piping bag
  • Cooling rack
  • Muffin tin
  • Cupcake liner
  • Oven
  • Refrigerator
  • Freezer
  • Mixing bowl
  • Whisk
  • Measuring cup
  • Measuring spoon
  • Spoon
  • Spatula
  • Chef's knife
  • Cutting board
  • Saucepan
  • Fork
  • Toothpick
  • Airtight container
  • Plastic wrap
  • Paper towel

Ingredients

  • 8 oz (225 g) brick-style cream cheese, softened
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (75 g) finely diced fresh strawberries, patted dry
  • 1 1/4 cups (150 g) all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (120 ml) vegetable oil
  • 1 large egg, room temperature
  • 1/2 cup (120 ml) buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 tablespoon red food coloring, gel or liquid
  • 4 oz (115 g) brick-style cream cheese, softened
  • 1/2 cup (113 g) unsalted butter, softened
  • 2 1/2 cups (300 g) powdered sugar
  • 2 tablespoons cooled reduced strawberry puree or thick strawberry jam
  • Pinch of salt
  • Fresh strawberry slices
  • Red velvet crumbs from 1 spare cupcake or trimmed tops, optional

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