Directions
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Prepare the Strawberry Cheesecake Filling: In a small bowl, beat the softened cream cheese and granulated sugar until smooth. Add in the egg yolk and mix until combined. Finally, fold in the finely chopped strawberries and set this tremendous filling aside.
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Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This prepares the perfect backdrop for your cupcakes to rise beautifully.
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Make the Red Velvet Batter: In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. In another large bowl, whisk together the sugar and the vegetable oil until well combined. Add in the egg, distilled vinegar, vanilla extract, and red food coloring to this mixture. Slowly alternate adding the dry ingredients and the buttermilk, mixing gently until everything is just combined. You want this tremendous batter to be smooth, but don’t overmix!
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Now it’s time to fill your cupcake liners. Spoon the red velvet batter into each liner, filling them halfway. Add about a teaspoon of the cheesecake filling in the center, then cover this with more red velvet batter until the liners are about two-thirds full.
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Bake the cupcakes in your preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean. Allow them to cool for about 10 minutes in the pan before transferring them to a wire cooling rack to cool completely.
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While the cupcakes are cooling, make the frosting. In a large bowl, beat the softened cream cheese and unsalted butter together until fluffy. Gradually add the sifted powdered sugar, vanilla extract, and a pinch of salt until you have a creamy, smooth frosting.
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Once the cupcakes are completely cooled, use a piping bag or a spatula to frost the tops generously with your delicious cream cheese frosting. For an added touch of elegance, consider garnishing with a fresh strawberry half or a sprinkle of edible gold dust or red sanding sugar before serving.
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