There’s something wildly satisfying about upgrading a boxed mix and making it your own and these Strawberry Red Velvet Cupcakes prove just how magical that transformation can be. With the rich cocoa undertone of classic red velvet and the brightness of fresh strawberry purée blended right into the batter, these cupcakes aren’t just moist they’re unforgettable.
The secret? A combination of sour cream and strawberry puree, which adds both depth and lightness without any artificial aftertaste. Topped with silky cream cheese frosting, these cupcakes strike the perfect balance between indulgent and fresh.
This recipe is especially popular around Valentine’s Day and summer events when strawberries are in season and honestly, they’re great year-round because they’re effortless but impressive.
In fact, red velvet consistently ranks among the top 5 most searched cupcake flavors in the U.S. each year so it’s no wonder this fruity twist is trending in baker circles.
Try pairing these cupcakes with a scoop of Vanilla Ice Cream for a decadent dessert plate or serve them with a refreshing Strawberry Piña Colada for a tropical, party-ready combo. They look bakery-worthy, but they’re made right in your own kitchen.
If you give them a try, let me know how yours turn out, and don’t hesitate to put your own spin on the frosting or mix-ins!
Why I Love This Recipe (And You Will Too!)
- My Favorite Party Hack: I started with a boxed mix and turned it into a crowd-pleaser. It’s my go-to “homemade” trick quick, easy, and always impressive.
- A Fruity Twist on a Classic: Adding real strawberries makes these cupcakes extra juicy and vibrant. They’re not your basic red velvet they’re better.
- A Frosting Upgrade: I usually swirl in a bit of strawberry purée into the cream cheese frosting for a tangy, colorful twist that guests always notice.
- Fits My Busy Lifestyle: Whether I need something last-minute for a potluck or just want a midweek treat, these cupcakes are the perfect mix of simple and special.
- Feel-Good Indulgence: With the antioxidant punch of strawberries and less added sugar, they’re a sweet treat I actually feel good about serving and eating.
Strawberry Red Velvet Cupcakes Recipe
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups & spoons
- Cupcake/muffin tin
- Cupcake Liners
- Blender (for strawberry purée)
- Cooling rack
- Piping bag (optional for frosting)
Ingredients
Strawberry Red Velvet Cake:
- 1 box red velvet cake
- 3 eggs
- 1/2 C. melted butter cooled
- 1/2 C. strawberries pureed in the blender
- 1/4 C. milk
- 2/3 C. sour cream or plain yogurt
- 1 tsp. vanilla extract
Cream Cheese Frosting:
- 1/2 C. butter softened
- 8 oz. cream cheese
- 2 tsp. vanilla extract
- 3-4 1/2 C. powered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, blend together the red velvet cake mix, eggs, melted butter, milk, vanilla, and sour cream.
- Puree strawberries in a blender, then fold into the batter.
- Mix until smooth, but don’t overmix.
- Spoon batter into cupcake liners, filling about 2/3 full.
- Bake for 18–22 minutes or until a toothpick comes out clean.
- Let cupcakes cool completely on a wire rack.
- Beat cream cheese, softened butter, vanilla, and powdered sugar to make frosting; pipe or spread on cooled cupcakes.
Nutrition Info:
| Nutrition | Value |
| Calories | 290kcal |
| Carbohydrates | 38g |
| Protein | 3g |
| Fat | 14g |
| Sugar | 27g |
| Sodium | 250mg |
Next-Level Variations You’ll Actually Want to Try!
- Roasted Strawberry Puree: Instead of using fresh blended strawberries, roast halved strawberries with a touch of honey for 20 minutes before pureeing. It intensifies the flavor and adds depth to the cupcake crumb.
- Brown Butter Swap: Replace regular melted butter with browned butter for a nutty, rich undertone that balances beautifully with the tangy cream cheese frosting.
- Chocolate-Stuffed Centers: Press a small square of dark chocolate into the center of each batter-filled liner before baking. It melts inside for a gooey, lava-style surprise.
- Mascarpone Cream Frosting: For a more luxurious twist, replace half the cream cheese with mascarpone. It creates a silkier, less tangy topping that feels bakery-level fancy.
- Layered Jar Dessert: Crumble the cupcakes and layer them in mini jars with the frosting and extra roasted strawberries. Great for picnics, gifting, or portion control!
- Freeze-Dried Strawberry Dust: Blend freeze-dried strawberries into powder and whisk into your frosting or sprinkle on top for a bold pink hue and tangy flavor without affecting the frosting texture.
- Boozy Boost (Adults Only): Add a splash of strawberry liqueur or Grand Marnier to the frosting or batter for an elegant twist ideal for brunch or bridal showers.
Quick Questions?
Q. Can I use frozen strawberries instead of fresh?
Ans: Yes, just thaw them completely and drain excess liquid before pureeing. Roasting them first can add an even deeper flavor!
Q. How do I make the cupcakes extra moist?
Ans: Don’t skip the sour cream (or yogurt)! It adds that bakery-style moisture without making the cupcakes dense.
Q. Can I make these a day ahead?
Ans: Totally! Store the cupcakes (unfrosted) in an airtight container overnight and frost them the next day for best texture.
Q. Can I turn this into a cake instead of cupcakes?
Ans: Yup just pour the batter into a greased 9×9 pan and adjust the baking time to about 30–35 minutes. Check doneness with a toothpick.
Q. How can I pipe the frosting like a pro?
Ans: Use a large star or round tip and chill your frosting for 10–15 minutes before piping. You’ll get those beautiful bakery style swirls.
Q. Do these freeze well?
Ans: They do! Freeze unfrosted cupcakes in a zip-top bag and frost after thawing. They taste freshly baked even weeks later.
