Name: Red Velvet Strawberry Cupcakes: The Ultimate Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 90 min
Yield: 12 cupcakes
Ingredients: 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, halved or sliced; Red velvet cake crumbs

Red Velvet Strawberry Cupcakes: Prepare to fall head over heels! Imagine biting into a moist, tender red velvet cupcake, its cocoa notes perfectly balanced by a tangy cream cheese frosting, and then… a burst of fresh, juicy strawberry. It’s a symphony of flavors and textures that will leave you craving more. These aren't just cupcakes; they're a little slice of heaven!

Red velvet cake, the star of our cupcake creation, has a fascinating history. While its exact origins are debated, many believe it emerged during the Victorian era, where bakers used cocoa powder to soften flour and create a finer crumb. The "red" hue originally came from the reaction between cocoa and acidic ingredients like buttermilk, though today, food coloring often lends a helping hand. Over time, it has become a symbol of elegance and indulgence, perfect for celebrations and special occasions.

But what makes Red Velvet Strawberry Cupcakes so irresistible? It's the delightful combination of flavors, of course! The subtle chocolate notes of the red velvet cake complement the sweetness of the strawberries beautifully. The cream cheese frosting adds a tangy counterpoint, preventing the cupcakes from being overly sweet. Plus, they are incredibly convenient. Perfect for parties, bake sales, or simply a delightful treat to brighten your day, these cupcakes are guaranteed to be a crowd-pleaser. So, let's get baking and create some magic!

Ingredients:

For the Red Velvet Cupcakes:

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

For the Strawberry Cream Cheese Frosting:

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

For Decoration (Optional):

Fresh strawberries, halved or sliced
Red velvet cake crumbs

Preparing the Red Velvet Cupcakes

Preheat and Prep: First things first, let's get our oven ready. Preheat it to 350°F (175°C). While it's heating up, line a 12-cup muffin tin with cupcake liners. This will make removing the cupcakes a breeze later on.
Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Make sure everything is evenly distributed – this will help the cupcakes rise properly and have a consistent texture.
Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, oil, eggs, cocoa powder, red food coloring, vinegar, and vanilla extract. The vinegar is key here – it reacts with the baking soda to give the cupcakes that signature red velvet tang. Don't skip it!
Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing can lead to tough cupcakes. A few streaks of flour are okay at this point.
Fill the Cupcake Liners: Fill each cupcake liner about 2/3 full. This will give the cupcakes enough room to rise without overflowing. I like to use an ice cream scoop for this – it helps ensure that each cupcake is the same size.
Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on them – baking times can vary depending on your oven.
Cool Completely: Once the cupcakes are done, remove them from the muffin tin and let them cool completely on a wire rack before frosting. This is important! Frosting warm cupcakes will result in a melty mess. I usually let them cool for at least an hour.

Making the Strawberry Cream Cheese Frosting

Prepare the Strawberry Puree: Wash and hull about 1 pint of fresh strawberries. Place them in a food processor or blender and puree until smooth. Strain the puree through a fine-mesh sieve to remove any seeds. This will give you a silky smooth frosting. You should end up with about ½ cup of puree.
Cream Butter and Cream Cheese: In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy. Make sure both the cream cheese and butter are at room temperature – this will prevent lumps in your frosting.
Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating on low speed until combined. Once all the powdered sugar is added, increase the speed to medium and beat until light and fluffy.
Add Strawberry Puree and Vanilla: Add the strawberry puree, vanilla extract, and a pinch of salt. Beat until well combined. Be careful not to overmix – overmixing can cause the frosting to become too soft.
Adjust Consistency (If Needed): If the frosting is too thick, add a tablespoon of milk or cream at a time until you reach your desired consistency. If it's too thin, add a little more powdered sugar.
Chill (Optional): If you want a firmer frosting, you can chill it in the refrigerator for about 30 minutes before frosting the cupcakes. This will make it easier to pipe.

Assembling and Decorating the Cupcakes

Frost the Cupcakes: Once the cupcakes are completely cool, frost them with the strawberry cream cheese frosting. You can use a piping bag and tip for a fancy look, or simply spread the frosting on with a knife or spatula. I personally love using a large star tip for a classic swirl.
Decorate (Optional): Decorate the frosted cupcakes with fresh strawberry halves or slices and red velvet cake crumbs. To make the cake crumbs, simply crumble a leftover cupcake or a small piece of red velvet cake. You can also use sprinkles, edible glitter, or any other decorations you like.
Serve and Enjoy: Serve the cupcakes immediately or store them in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best flavor and texture.

Tips for Success

Room Temperature Ingredients: Using room temperature ingredients, especially the butter, cream cheese, and eggs, is crucial for creating a smooth and well-emulsified batter and frosting. This helps ensure that the cupcakes are tender and the frosting is creamy.
Don't Overmix: Overmixing the cupcake batter can develop the gluten in the flour, resulting in tough cupcakes. Mix the wet and dry ingredients until just combined. A few streaks of flour are okay.
Measure Accurately: Accurate measurements are essential for baking success. Use measuring cups and spoons specifically designed for baking, and level off dry ingredients with a straight edge.
Cool Completely Before Frosting: Frosting warm cupcakes will cause the frosting to melt and slide off. Make sure the cupcakes are completely cool before frosting.
Adjust Sweetness to Taste: The amount of powdered sugar in the frosting can be adjusted to your liking. If you prefer a less sweet frosting, start with less powdered sugar and add more as needed.
Strawberry Quality Matters: Use fresh, ripe strawberries for the best flavor in the puree. Avoid using strawberries that are bruised or overripe.
Storage: Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best flavor and texture.

Variations and Substitutions

Chocolate Chips: Add ½ cup of chocolate chips to the cupcake batter for a chocolatey twist.
Nuts: Add ½ cup of chopped nuts, such as pecans or walnuts, to the cupcake batter for added texture and flavor.
Different Extracts: Experiment with different extracts, such as almond extract or lemon extract, in the cupcake batter or frosting.
Vegan Option: To make these cupcakes vegan, substitute the buttermilk with a plant-based milk mixed with 1 tablespoon of lemon juice or vinegar. Use a vegan butter substitute and vegan cream cheese substitute for the frosting. You may also need to use a vegan egg replacer.
Gluten-Free Option: To make these cupcakes gluten-free, use a gluten-free all-purpose flour blend. Be sure to check the label to ensure that the flour blend contains xanthan gum, which helps bind the ingredients together.
Different Berries: Substitute the strawberries in the frosting with other berries, such as raspberries or blueberries.

Troubleshooting

Cupcakes are Dry: Overbaking is the most common cause of dry cupcakes. Be sure to check the cupcakes for doneness after 18 minutes of baking, and remove them from the oven as soon as a toothpick inserted into the center comes out clean.
Cupcakes are Dense: Overmixing the batter can result in dense cupcakes. Mix the wet and dry ingredients until just combined.
Frosting is Too Thin: If the frosting is too thin, add a little more powdered sugar, one tablespoon at a time, until you reach your desired consistency. You can also chill the frosting in the refrigerator for about 30 minutes to help it firm up.
Frosting is Too Thick: If the frosting is too thick, add a tablespoon of milk or cream at a time until you reach your desired consistency.
Frosting is Lumpy: Lumpy frosting is usually caused by using cold butter or cream cheese. Make sure both ingredients are at room temperature before making the frosting.

Conclusion:

And there you have it! These Red Velvet Strawberry Cupcakes are truly something special, and I genuinely believe you need to try them. The combination of the classic, slightly tangy red velvet cake with the fresh, sweet burst of strawberry is simply divine. It's a flavor explosion that's both comforting and exciting, perfect for any occasion, from a casual afternoon treat to a celebratory gathering. But why are these cupcakes a must-try? It's more than just the taste. It's the texture – the incredibly moist and tender crumb of the red velvet, perfectly complemented by the juicy strawberry pieces. It's the visual appeal – the vibrant red hue contrasted with the bright red of the strawberries and the creamy white frosting. And it's the sheer joy of creating something beautiful and delicious from scratch. This recipe isn't just about baking; it's about creating an experience. These Red Velvet Strawberry Cupcakes are guaranteed to impress! Now, let's talk serving suggestions and variations because the possibilities are endless! For a simple yet elegant presentation, pipe a generous swirl of cream cheese frosting on top and garnish with a fresh strawberry slice. Or, for a more decadent treat, consider adding a strawberry compote filling to the center of each cupcake before frosting. You could even get creative with the frosting itself! Try adding a touch of strawberry puree to the cream cheese frosting for a subtle pink hue and an extra burst of strawberry flavor. Another fantastic option is to use a Swiss meringue buttercream, which is lighter and less sweet than cream cheese frosting, allowing the red velvet and strawberry flavors to really shine through. If you're feeling adventurous, you could even experiment with different types of strawberries. Try using wild strawberries for a more intense flavor, or roasted strawberries for a deeper, caramelized sweetness. And for a truly unique twist, consider adding a hint of balsamic vinegar to the strawberry filling – the acidity will perfectly balance the sweetness and add a sophisticated touch. For those with dietary restrictions, this recipe can easily be adapted. Gluten-free flour blends work beautifully in place of all-purpose flour, and vegan cream cheese frosting alternatives are readily available. With a few simple substitutions, everyone can enjoy these delightful cupcakes. But the most important thing is to have fun and make these cupcakes your own! Don't be afraid to experiment with different flavors and decorations. Baking should be a joyful and creative process, so let your imagination run wild! I'm so confident that you'll love these Red Velvet Strawberry Cupcakes. They are a delightful treat that combines classic flavors with a fresh, fruity twist. The moist cake, the sweet strawberries, and the tangy frosting create a symphony of flavors that will leave you wanting more. So, what are you waiting for? Grab your apron, preheat your oven, and get ready to bake some magic! I can't wait to hear about your experience. Please, please, please try this recipe! Once you've made these amazing Red Velvet Strawberry Cupcakes, I would absolutely love to hear how they turned out! Share your photos and comments on social media using [Your Hashtag Here] or leave a review on the recipe page. Let me know what variations you tried and what you thought of the overall flavor. Your feedback is invaluable, and it helps me to continue creating recipes that you'll love. Happy baking!