Description
These irresistible red velvet cupcakes are filled with a luscious cheesecake center and topped with fresh strawberries, creating the perfect combination of rich, creamy, and slightly tangy flavors. A perfect treat for any occasion, especially if you love the classic pairing of red velvet and cheesecake!
Ingredients
Scale
- 1 box red velvet cake mix
- 3 eggs
- 1/2 cup oil
- 1 cup water
- 1 cup strawberries, chopped
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, mix together the red velvet cake mix, eggs, oil, and water until well combined.
- Fill each cupcake liner halfway with the red velvet batter.
- In a separate bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- Gently stir in the chopped strawberries into the cheesecake mixture.
- Spoon the cheesecake mixture on top of the red velvet batter in each cupcake liner, filling it almost to the top.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool completely before serving.
Notes
- For extra flavor, you can add a teaspoon of lemon juice to the cheesecake mixture to give it a slight tanginess.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes