Step 1: Preheat & Prepare

• Preheat oven to 350°F (175°C).
• Line a 12-cup muffin tin with cupcake liners.

Step 2: Make the Red Velvet Cupcake Batter

1. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
2. In another bowl, beat butter and sugar until light and fluffy.
3. Add the egg, vanilla, and vinegar, mixing until combined.
4. Mix in buttermilk and red food coloring.
5. Gradually fold in the dry ingredients until smooth.

Step 3: Make the Cheesecake Filling

1. In a small bowl, beat together cream cheese, sugar, and vanilla until smooth.
2. Set aside for filling the cupcakes.

Step 4: Fill & Bake the Cupcakes

1. Fill each cupcake liner halfway with red velvet batter.
2. Add 1 tsp of cheesecake filling into the center of each cupcake.
3. Cover with a little more cupcake batter, filling each liner about ¾ full.
4. Bake for 18-20 minutes, or until a toothpick inserted into the cupcake (not cheesecake filling!) comes out clean.
5. Let cool completely before frosting.

Step 5: Make the Strawberry Cream Cheese Frosting

1. In a bowl, beat cream cheese and butter until smooth.
2. Mix in powdered sugar, vanilla, and strawberry puree until fluffy.
3. If frosting is too soft, refrigerate for 15 minutes before piping.

Step 6: Frost & Decorate

1. Pipe the strawberry cream cheese frosting onto cooled cupcakes.
2. Garnish with fresh strawberries or red velvet crumbs for an elegant touch.
3. Serve and enjoy!