Description
Sweet red velvet cupcakes meet creamy strawberry cheesecake in this irresistible dessert fusion. Luscious strawberry cream cheese frosting crowns moist red velvet bases, promising pure indulgence for dessert enthusiasts craving a delightful twist on classic favorites.
Ingredients
Scale
Cake Base Ingredients:
- 1 box red velvet cake mix
- 3 eggs
- 1/2 cup (120 milliliters) oil
- 1 cup (240 milliliters) water
Fruit Ingredients:
- 1 cup (150 grams) strawberries, chopped
Cream Cheese Frosting Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- 1/2 cup (100 grams) sugar
- 1 teaspoon (5 milliliters) vanilla extract
Instructions
- Prepare the oven at 350F (175C) and arrange cupcake liners in the pan.
- Combine red velvet cake mix, eggs, oil, and water in a large mixing bowl until thoroughly blended.
- Distribute the red velvet batter evenly, filling each liner halfway.
- Create the cheesecake filling by whipping softened cream cheese with sugar and vanilla extract until silky and uniform.
- Fold chopped strawberries gently into the cream cheese mixture, ensuring even distribution.
- Layer the cheesecake mixture atop the red velvet batter, filling each liner nearly to the brim.
- Transfer the cupcake pan to the preheated oven and bake for 20-25 minutes, checking doneness with a toothpick inserted into the center.
- Remove from oven and let cupcakes cool completely at room temperature before serving.
Notes
- Swap cake mix with gluten-free version for those with wheat sensitivities.
- Ensure cream cheese is at room temperature for smoother, lump-free cheesecake filling.
- Gently fold strawberries to prevent breaking and maintain their delicate texture in the mixture.
- Cool cupcakes entirely to help cheesecake set and prevent crumbling when removing from liners.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 312 kcal
- Sugar: 25 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg