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Red Velvet Strawberry Cupcakes: A Delicious & Easy Recipe

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Moist and tangy red velvet cupcakes topped with a luscious strawberry cream cheese frosting. A perfect combination of classic flavor and fresh fruit!

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk, room temperature
  • 1 cup vegetable oil
  • 2 large eggs, room temperature
  • 2 tablespoons unsweetened cocoa powder
  • 1 ounce (2 tablespoons) red food coloring
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • ½ cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar
  • ½ cup strawberry puree (from about 1 pint fresh strawberries)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Fresh strawberries, sliced or halved
  • Red velvet cake crumbs

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, and cocoa powder.
  3. In a separate bowl, whisk together buttermilk, oil, eggs, red food coloring, vanilla extract, and vinegar.
  4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fill each cupcake liner about 2/3 full.
  6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  8. Wash about 1 pint of fresh strawberries and remove the green hulls.
  9. Place the strawberries in a blender or food processor and blend until smooth.
  10. For a smoother frosting, you can strain the strawberry puree through a fine-mesh sieve to remove the seeds (optional).
  11. Measure out ½ cup of strawberry puree for the frosting.
  12. In a large bowl (or the bowl of a stand mixer), beat the softened cream cheese and butter together until smooth and creamy.
  13. Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
  14. Add the strawberry puree, vanilla extract, and salt. Beat on medium speed until light and fluffy. If the frosting is too thin, add more powdered sugar, one tablespoon at a time, until you reach your desired consistency. If it’s too thick, add a tiny bit of milk or cream.
  15. Taste the frosting and adjust the sweetness or strawberry flavor as needed.
  16. Once the cupcakes are completely cool, frost them with the strawberry cream cheese frosting.
  17. Garnish the cupcakes with fresh strawberry slices or halves and red velvet cake crumbs (optional).
  18. For best results, chill the frosted cupcakes in the refrigerator for at least 30 minutes before serving (optional).
  19. Serve and enjoy!

Notes

  • Make sure all ingredients are at room temperature for best results.
  • Do not overmix the cupcake batter, as this can lead to tough cupcakes.
  • Cool the cupcakes completely before frosting to prevent the frosting from melting.
  • Straining the strawberry puree is optional but recommended for a smoother frosting.
  • Adjust the amount of powdered sugar in the frosting to achieve your desired consistency and sweetness.
  • Chilling the frosted cupcakes helps the frosting set and makes them easier to handle.

Find it online: https://mmmflavors.com/red-velvet-strawberry-cupcakes/