Strawberry Velvet Cupcakes

Name: Strawberry Velvet Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 cupcakes
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; ½ cup buttermilk; ½ cup strawberry puree (fresh or frozen); 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt; Red food coloring (optional); 8 oz cream cheese, softened; ½ cup unsalted butter, softened; 4 cups powdered sugar; 1 teaspoon vanilla extract; 2 tablespoons strawberry puree (optional)

Highlighted under: Sweet Baking Recipes

I absolutely love making Strawberry Velvet Cupcakes as a sweet treat for any occasion! The vibrant pink hue and delicious strawberry flavor truly brighten any dessert table. With a tender crumb and creamy frosting, these cupcakes feel indulgent yet surprisingly easy to bake. The secret is in the combination of real strawberry puree and the right balance of ingredients, making these cupcakes both moist and flavorful. I often find myself reaching for this recipe for birthdays and casual gatherings alike, as everyone simply can’t get enough.

Created by

Anna

Last updated on 2026-01-13T12:49:30.508Z

When I first created these Strawberry Velvet Cupcakes, I wanted to blend a classic red velvet recipe with a fruity twist. The result was a soft and flavorful cupcake that embodies the best of both worlds. I found that incorporating fresh strawberry puree not only adds vibrant color but also enhances the taste, making each bite a delightful experience. This combination makes them stand out at any event.

Another fantastic aspect of this recipe is the cream cheese frosting. It’s rich yet balances the sweetness of the cupcake perfectly. I always recommend letting the cupcakes cool completely before piping the frosting on top; this ensures the frosting holds its shape and flavor beautifully. Trust me, everyone will be asking for the recipe!

        Why You'll Love These Cupcakes
        Vibrant color and fresh strawberry flavor burst in every bite
Moist texture that stays fresh for days
Cream cheese frosting that complements the cupcakes perfectly
Perfect for any occasion, from casual gatherings to celebrations

      

Understanding Strawberry Purée

The heart of these Strawberry Velvet Cupcakes lies in the use of real strawberry purée. Whether you choose fresh or frozen strawberries, the purée adds not just flavor but also moisture to the batter. If using fresh strawberries, wash, hull, and blend them until smooth. For frozen, allow them to thaw and drain excess liquid before puréeing. This ensures that your cupcakes stay fluffy and not overly wet, which can lead to dense results.

When incorporating strawberry purée into your batter, aim for a vibrant red color without overpowering the other flavors. Too much purée can unbalance the wet-to-dry ratio in your ingredients. Keep the purée around half a cup to maintain that perfect moistness while allowing the vanilla and buttery notes to shine through.

Tips for Cream Cheese Frosting

The cream cheese frosting is not only delicious but also adds a tangy contrast to the sweetness of the cupcakes. Be sure to use room temperature cream cheese and butter for a smooth consistency that mixes well without lumps. If your frosting seems too thick, add a splash of milk, one teaspoon at a time, until you reach your desired spreadability.

For an added twist, consider incorporating crushed freeze-dried strawberries into the frosting. This enhances both the color and flavor, offering a delightful berry kick. You can also adjust the sweetness by adding more or less powdered sugar based on your preference. Just remember, the frosting should hold its shape while being soft enough to spread easily on the cupcakes.

Ingredients

For the Cupcakes

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup buttermilk
½ cup strawberry puree (fresh or frozen)
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
Red food coloring (optional)

For the Cream Cheese Frosting

8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons strawberry puree (optional)

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.

Prepare the Batter

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the buttermilk, strawberry puree, and vanilla extract.

Add Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined. If desired, add a few drops of red food coloring to enhance the color.

Fill Cupcake Liners

Fill each cupcake liner about 2/3 full with batter. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Frost

Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. While cooling, prepare the cream cheese frosting by beating together the cream cheese and butter, then gradually add the powdered sugar and vanilla. If desired, mix in strawberry puree for added flavor.

Decorate

Once the cupcakes are completely cool, frost them with the cream cheese frosting. Decorate with fresh strawberries on top, if desired.

Pro Tips

For an extra touch, consider adding a bit of lemon zest to the frosting for a refreshing zing!

Storage Tips for Freshness

To keep your Strawberry Velvet Cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you need to keep them for longer, refrigerate them for up to a week. Just be aware that refrigeration can slightly alter the texture, potentially making them a bit denser than when fresh.

If you've topped the cupcakes with frosting, chill them for about 30 minutes before placing them in the container to prevent the frosting from sticking to the lid. For longer storage, consider freezing the unfrosted cupcakes. Wrap them individually in plastic wrap and store in a freezer-safe bag; they'll last for about three months. When ready to enjoy, simply thaw at room temperature and frost before serving.

Variations to Try

If you're looking to switch things up, consider adding different fruits to your cupcakes. Blueberries, raspberries, or chopped peaches can replace strawberries for a unique twist. Adjust the amount of purée to about 1/2 cup, and you’ll retain the cupcake's essence while introducing new flavors that complement the moist base.

You can also experiment by adding chocolate chips or chunks to the batter for a delightful contrast. The rich chocolate pairs beautifully with the fruity notes, perfect for chocolate lovers. Ensure to fold in the chocolate gently before filling the cupcake liners to maintain the batter's airiness and achieve an even bake.

Questions About Recipes

→ Can I use frozen strawberries for the puree?

Yes, frozen strawberries work just as well! Just make sure to thaw and drain any excess water before pureeing.

→ How should I store leftover cupcakes?

Store in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 2 months.

→ Can I substitute the flour for gluten-free options?

Absolutely! Use a gluten-free all-purpose flour blend, and ensure the baking powder is gluten-free.

→ Is it possible to make these cupcakes vegan?

Yes, you can substitute eggs with flax eggs and use plant-based butter and milk to create vegan cupcakes.