Red Velvet Strawberry Shortcake Cupcakes

These Red Velvet Strawberry Shortcake Cupcakes combine the rich, velvety taste of classic red velvet cake with the light, fresh sweetness of strawberry shortcake. They are topped with whipped cream and fresh strawberries, making them the perfect treat for any special occasion or simply to satisfy your sweet cravings.

Why You’ll Love This Recipe

• Rich and Flavorful: The classic red velvet cake base is rich and moist, offering a perfect contrast to the fresh, light topping.
• Delicious Combination: The sweet whipped cream and juicy strawberries complement the deep cocoa flavor of red velvet cake for a balanced dessert.
• Visually Stunning: The vibrant red cake and bright strawberries make these cupcakes a showstopper for any event.
• Easy to Make: Despite their sophisticated appearance, these cupcakes are simple to prepare and great for both novice and experienced bakers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Cocoa powder
• Baking soda
• Salt
• Butter
• Granulated sugar
• Eggs
• Red food coloring
• Vanilla extract
• Buttermilk
• White vinegar
• Fresh strawberries
• Whipped cream (homemade or store-bought)

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. Prepare the Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. Cream the Butter and Sugar: In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, followed by the vanilla extract and red food coloring.
4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, until fully incorporated.
5. Add Vinegar: Stir in the white vinegar, which helps enhance the texture of the cupcakes.
6. Bake: Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely.
7. Prepare the Topping: While the cupcakes are cooling, wash and slice fresh strawberries. Set them aside.
8. Assemble the Cupcakes: Once the cupcakes are cool, top each with a dollop of whipped cream and a few strawberry slices.
9. Serve and Enjoy: Your Red Velvet Strawberry Shortcake Cupcakes are ready to be served!

Servings and Timing

• Servings: This recipe makes 12 cupcakes.
• Preparation Time: 15 minutes
• Baking Time: 18-20 minutes
• Total Time: Approximately 35 minutes

Variations

• Chocolate Variation: For a deeper chocolate flavor, add an extra tablespoon of cocoa powder to the cupcake batter.
• Cream Cheese Frosting: Swap out the whipped cream topping for a classic cream cheese frosting for a more decadent finish.
• Fruit Substitutes: Try using raspberries or blueberries in place of strawberries for a different fruity twist.
• Gluten-Free Option: Use a gluten-free flour blend to make these cupcakes gluten-free.

Storage/Reheating

• Storage: Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
• Reheating: These cupcakes are best enjoyed fresh. However, if refrigerated, you can let them sit at room temperature for about 10-15 minutes before serving.

FAQs

How long will these cupcakes stay fresh?

They will stay fresh for up to 3 days when stored in an airtight container in the refrigerator.

Can I make these cupcakes in advance?

Yes, you can bake the cupcakes in advance and store them unfrosted. Add the whipped cream and strawberries just before serving.

Can I use frozen strawberries instead of fresh?

Fresh strawberries are recommended for the best texture and flavor, but you can use frozen strawberries if needed. Make sure to thaw and drain them well.

Can I make mini cupcakes with this recipe?

Yes, you can! Reduce the baking time to about 12-15 minutes for mini cupcakes.

What can I substitute for buttermilk?

You can use a mixture of regular milk and lemon juice or vinegar as a buttermilk substitute. Add 1 tablespoon of lemon juice or vinegar to 1 cup of milk, let it sit for a few minutes, and use it in the recipe.

How can I prevent the cupcakes from sticking to the liners?

Using high-quality cupcake liners and ensuring the cupcakes are fully cooled before removing them from the liners can help prevent sticking.

Can I freeze these cupcakes?

Yes, you can freeze the unfrosted cupcakes for up to 3 months. Thaw them completely before adding the whipped cream and strawberries.

What is the purpose of the vinegar in this recipe?

Vinegar reacts with the baking soda to create a lighter, fluffier texture in the cupcakes.

Can I use a store-bought red velvet cake mix?

Yes, for convenience, you can use a boxed red velvet cake mix and follow the topping instructions as outlined.

Can I use a piping bag for the whipped cream?

Yes, using a piping bag can give your whipped cream a more decorative and professional look.

Conclusion

Red Velvet Strawberry Shortcake Cupcakes are the perfect blend of classic flavors and fresh sweetness. Their vibrant appearance and rich taste make them an irresistible dessert for any gathering. With easy-to-find ingredients and simple instructions, this recipe is a must-try for any baking enthusiast.

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