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**For the red velvet cupcakes**

1½ cups all-purpose flour

1 cup granulated sugar

1 tablespoon cocoa powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup buttermilk

½ cup vegetable oil

2 large eggs

1 tablespoon red food coloring

1 teaspoon vanilla extract

**For the cheesecake filling**

8 oz cream cheese, softened

¼ cup powdered sugar

½ teaspoon vanilla extract

**For the strawberry topping**

¾ cup strawberry preserves

Fresh strawberries (optional)

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1. Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.

2. In a bowl, whisk flour, cocoa powder, baking soda, and salt.

3. In another bowl, mix sugar, oil, eggs, buttermilk, food coloring, and vanilla.

4. Combine wet and dry ingredients until just mixed.

5. In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth.

6. Fill each liner halfway with red velvet batter.

7. Spoon about 1 tablespoon of cheesecake filling into the center.

8. Top with a little more red velvet batter.

9. Bake for 18–22 minutes, until set.

10. Cool completely before topping with strawberry preserves and fresh strawberries.

Let cupcakes cool fully before adding the topping to allow the cheesecake center to set.

Store in refrigerator for up to 4 days.

You can freeze unfrosted cupcakes for up to 2 months.

Add the strawberry topping right before serving.

Pairs beautifully with other cherry or berry-forward desserts.