Strawberry Red Velvet Cupcakes with Cream Cheese Frosting
Strawberry Red Velvet Cupcakes with Cream Cheese Frosting
Ingredients
For the Red Velvet Cupcakes
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon unsweetened cocoa powder, natural, not Dutch-processed
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 teaspoon white vinegar
- 1 tablespoon red food coloring, liquid, or 1 1/2 teaspoons gel
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
For the Strawberry Topping & Garnish
- 1 cup fresh strawberries, hulled and sliced, for sauce
- 2 tablespoons granulated sugar, for sauce
- 1 teaspoon lemon juice, for sauce
- 1 tablespoon water, for sauce
- 1 cup fresh strawberries, hulled, some sliced, some whole/halved, for topping
- 1 teaspoon unsweetened cocoa powder, for dusting
Instructions
- 1
Preheat your oven to 350°F. Line a 6-cup muffin pan with paper cupcake liners.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, 3/4 cup granulated sugar, 1 tablespoon unsweetened cocoa powder, baking soda, and 1/4 teaspoon salt until well combined.
⏱️ 3 min
- 3
In a separate large bowl, whisk together the buttermilk, vegetable oil, large egg, white vinegar, red food coloring, and 1 teaspoon vanilla extract until the mixture is smooth and evenly colored.
⏱️ 3 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed with an electric mixer or by hand with a spatula until just combined. Be careful not to overmix the batter.
⏱️ 3 min
- 5
Divide the cupcake batter evenly among the prepared muffin cups, filling each about 2/3 full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
⏱️ 20 min•🌡️ 350
- 6
Allow the baked cupcakes to cool in the muffin pan for 5 minutes before carefully transferring them to a wire rack to cool completely. Ensure they are fully cooled before frosting.
⏱️ 30 min
- 7
While the cupcakes are cooling, prepare the strawberry sauce. In a small saucepan, combine 1 cup sliced fresh strawberries, 2 tablespoons granulated sugar, lemon juice, and 1 tablespoon water. Bring to a simmer over medium heat, stirring occasionally, until the strawberries soften and release their juices, about 5-7 minutes. Mash lightly with a fork if you prefer a smoother sauce. Remove from heat and let cool completely.
⏱️ 10 min
- 8
To make the cream cheese frosting, in a large bowl, beat the softened cream cheese and unsalted butter with an electric mixer until smooth and creamy, about 2-3 minutes.
⏱️ 3 min
- 9
Gradually add the powdered sugar to the cream cheese mixture, beating on low speed until incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy, about 2-3 minutes. Beat in 1 teaspoon vanilla extract and 1/8 teaspoon salt.
⏱️ 5 min
- 10
Once the cupcakes are completely cool, pipe or spread a generous swirl of cream cheese frosting onto each cupcake.
⏱️ 5 min
- 11
Arrange the remaining fresh strawberry slices and/or whole/halved strawberries on top of the frosting.
⏱️ 3 min
- 12
Drizzle the cooled strawberry sauce over the fresh strawberries and parts of the frosting. Lightly dust the cupcakes with 1 teaspoon unsweetened cocoa powder using a fine-mesh sieve before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Red Velvet Cupcakes with Cream Cheese Frosting
Ingredients
For the Red Velvet Cupcakes
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon unsweetened cocoa powder, natural, not Dutch-processed
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 teaspoon white vinegar
- 1 tablespoon red food coloring, liquid, or 1 1/2 teaspoons gel
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
For the Strawberry Topping & Garnish
- 1 cup fresh strawberries, hulled and sliced, for sauce
- 2 tablespoons granulated sugar, for sauce
- 1 teaspoon lemon juice, for sauce
- 1 tablespoon water, for sauce
- 1 cup fresh strawberries, hulled, some sliced, some whole/halved, for topping
- 1 teaspoon unsweetened cocoa powder, for dusting
Instructions
- 1
Preheat your oven to 350°F. Line a 6-cup muffin pan with paper cupcake liners.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, 3/4 cup granulated sugar, 1 tablespoon unsweetened cocoa powder, baking soda, and 1/4 teaspoon salt until well combined.
⏱️ 3 min - 3
In a separate large bowl, whisk together the buttermilk, vegetable oil, large egg, white vinegar, red food coloring, and 1 teaspoon vanilla extract until the mixture is smooth and evenly colored.
⏱️ 3 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed with an electric mixer or by hand with a spatula until just combined. Be careful not to overmix the batter.
⏱️ 3 min - 5
Divide the cupcake batter evenly among the prepared muffin cups, filling each about 2/3 full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
⏱️ 20 min•🌡️ 350 - 6
Allow the baked cupcakes to cool in the muffin pan for 5 minutes before carefully transferring them to a wire rack to cool completely. Ensure they are fully cooled before frosting.
⏱️ 30 min - 7
While the cupcakes are cooling, prepare the strawberry sauce. In a small saucepan, combine 1 cup sliced fresh strawberries, 2 tablespoons granulated sugar, lemon juice, and 1 tablespoon water. Bring to a simmer over medium heat, stirring occasionally, until the strawberries soften and release their juices, about 5-7 minutes. Mash lightly with a fork if you prefer a smoother sauce. Remove from heat and let cool completely.
⏱️ 10 min - 8
To make the cream cheese frosting, in a large bowl, beat the softened cream cheese and unsalted butter with an electric mixer until smooth and creamy, about 2-3 minutes.
⏱️ 3 min - 9
Gradually add the powdered sugar to the cream cheese mixture, beating on low speed until incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy, about 2-3 minutes. Beat in 1 teaspoon vanilla extract and 1/8 teaspoon salt.
⏱️ 5 min - 10
Once the cupcakes are completely cool, pipe or spread a generous swirl of cream cheese frosting onto each cupcake.
⏱️ 5 min - 11
Arrange the remaining fresh strawberry slices and/or whole/halved strawberries on top of the frosting.
⏱️ 3 min - 12
Drizzle the cooled strawberry sauce over the fresh strawberries and parts of the frosting. Lightly dust the cupcakes with 1 teaspoon unsweetened cocoa powder using a fine-mesh sieve before serving.
⏱️ 2 min