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Red Velvet Strawberry Shortcake Cupcakes

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  • Author: KimEasy
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Red Velvet Strawberry Shortcake Cupcakes are a dreamy combination of moist red velvet cake, juicy strawberries, and a light, airy whipped cream frosting. Each bite is a perfect balance of chocolatey richness and fruity freshness. Perfect for Valentine’s Day, birthdays, or any special occasion!

Ingredients

Units Scale

For the Cupcakes

  • 1 1/4 cups all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 tablespoon red food coloring

For the Strawberry Filling

  • 1 cup fresh strawberries, diced
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice

For the Whipped Cream Frosting

  • 1 1/2 cups heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

For Garnish

  • Extra fresh strawberries, sliced
  • Red velvet cake crumbs (from cored cupcakes, optional)

Instructions

Make the Cupcakes

  1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat butter and sugar until light and fluffy. Add the egg and mix until combined.
  4. In a small bowl, mix buttermilk, vanilla extract, vinegar, and red food coloring.
  5. Gradually add the dry ingredients and buttermilk mixture to the butter mixture, alternating between the two, mixing just until combined.
  6. Divide the batter evenly among the cupcake liners, filling about ⅔ full.
  7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

Make the Strawberry Filling

  1. In a small bowl, toss diced strawberries with sugar and lemon juice. Let sit for at least 10 minutes to release juices.

Make the Whipped Cream Frosting

  1. In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.

Assemble the Cupcakes

  1. Use a small knife or cupcake corer to remove the center of each cupcake.
  2. Fill each hole with a spoonful of strawberry filling.
  3. Pipe or spoon the whipped cream frosting on top.
  4. Garnish with fresh strawberry slices and red velvet cake crumbs for extra color.

Notes

  • Make Ahead: Cupcakes can be baked a day in advance and stored in an airtight container. Fill and frost just before serving.
  • Substitutions: If you don’t have buttermilk, mix ½ cup milk + ½ teaspoon vinegar and let sit for 5 minutes.
  • Extra Sweetness: Add a drizzle of strawberry syrup or white chocolate on top for a gourmet touch!

Find it online: https://newsvks.com/red-velvet-strawberry-shortcake-cupcakes/