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Perfect Strawberry Red Velvet Cupcakes in 40 Mins!

Strawberry Red Velvet Cupcakes Recipe

These Strawberry Red Velvet Cupcakes are soft, fruity, and indulgent with a vibrant twist. The real strawberry purée adds freshness, while the cream cheese frosting brings a rich, tangy finish.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 290 kcal

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.
    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.
    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.
    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.
    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.
    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.