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 mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Dessert
Cuisine American
Servings 12
Calories 290 kcal
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)
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
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.