Ridiculously Yummy Red Velvet Strawberry Cupcakes Recipe

red velvet strawberry cupcakesIt's pretty safe to say red velvet's popularity won't be dwindling anytime soon. The Southern cake is a delish go-to fave in all forms -- but especially as a cupcake. But sometimes, even a red velvet loyalist needs to mix things up and try something different. Like adding strawberries to the mix! Sounds amaaaazing and perfect for the spring/summer, right? 

This recipe from Pink-Parsley.com takes a chocolate-y red velvet cupcake base and tops it with strawberry cream cheese frosting. Wow, I don't know about you, but sign me up!


Red Velvet-Strawberry Cupcakes from Pink-Parsley.com

Red Velvet Cupcakes
adapted from Saveur magazine, via Annie's Eats and Apple a Day

makes about 24 cupcakes


  • 2½ cups cake flour
  • 1½ cups sugar
  • 1 tsp baking soda
  • 1 Tbs cocoa powder
  • 1 tsp salt
  • 2 large eggs
  • 1½ cups vegetable oil
  • 1 cup buttermilk
  • 2 Tbs (1 oz.) liquid red food coloring
  • 1 tsp vanilla extract
  • 1 tsp distilled white vinegar

Preheat the oven to 350 degrees and line two cupcake pans with paper liners.


In a large mixing bowl, whisk together the cake flour, sugar, baking soda, cocoa powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, mix the eggs vegetable oil, buttermilk, food coloring, vanilla, and vinegar until well combined, about 1-2 minutes. With the mixer on low speed, slowly add the dry ingredients, and mix until just combined and smooth.

Divide the batter evenly among the liners. Bake 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool for about 5 minutes in the pan, then transfer to a cooling rack to cool completely.

Strawberry-Cream Cheese Frosting

adapted from Confections of a Foodie Bride


  • 2 cups chopped fresh strawberries
  • 1-2 tsp granulated sugar
  • 12 ounces cream cheese (still cold -- not softened)
  • 8 Tbs unsalted butter, softened
  • 2 tsp vanilla extract
  • 3 3/4 cups confectioners sugar, sifted

Puree the strawberries and sugar in a food processor, then strain the puree through a mesh strainer to remove the seeds.

Cream the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment, until creamy and smooth, 2-3 minutes. 

Add the vanilla extract. Gradually add the confectioners sugar over low speed, and when well combined, increase to medium. 

Add the strawberry puree 1-2 tablespoons at a time, until you've reached desired flavor, consistency, and color. Beat until smooth.

Chill the frosting for about 30 minutes before piping or spreading onto cupcakes.

Image via Shimelle Laine/Flickr

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