Moist Red Velvet Strawberry Shortcake Cupcakes Recipe

Sweet summer days call for a decadent red velvet strawberry shortcake cupcakes recipe that bursts with fresh flavors and creamy delight.

These stunning cupcakes blend rich cocoa notes with luscious strawberry essence in every single bite.

Soft red velvet cake forms the perfect tender base for this dreamy dessert.

Delicate strawberry cream frosting adds a luxurious touch that melts smoothly on your tongue.

Each cupcake arrives beautifully decorated with fresh strawberry slices and a light dusting of powdered sugar.

The combination of velvety cake and bright fruit creates a harmonious dessert that feels both elegant and comforting.

Invite friends over and watch their faces light up with the first delectable bite of these irresistible treats.

Tools Used For Red Velvet Strawberry Shortcake Cupcakes

• Muffin tin: Essential for shaping cupcakes perfectly.
• Cupcake liners: Prevents sticking and adds cute presentation.
• Mixing bowls: Two medium-sized bowls for dry and wet ingredients.
• Electric mixer or whisk: Crucial for creaming butter and sugar smoothly.
• Measuring cups and spoons: Precise measurements ensure recipe success.
• Toothpicks: Helps check cupcake doneness.
• Cooling rack: Allows cupcakes to cool evenly without getting soggy.
• Spatula: Helps fold ingredients and scrape batter cleanly.

How To Prepare Red Velvet Strawberry Shortcake Cupcakes

• Oven Warmup

Cozy up your kitchen by setting the oven to a toasty temperature. Grab a muffin tin and dress it with cute paper liners.

• Dry Ingredient Magic

Whisk together the powdery mix of flour, cocoa, and secret flavor enhancers until they’re best friends.

• Butter Bliss

Cream butter and sugar in a separate bowl until they transform into a fluffy cloud of deliciousness.

• Liquid Love

Introduce egg and vanilla, stirring gently to create a smooth, silky base. Splash in vibrant food coloring and tangy buttermilk for that signature wow factor.

• Batter Symphony

Softly fold dry ingredients into the wet mixture, creating a velvety batter that’s smooth as silk.

• Cupcake Creation

Lovingly fill each liner about three-quarters full with your crimson-hued mixture.

• Baking Transformation

Slide the tray into the oven and let magic happen for about 20 minutes. Your cupcakes are done when a tiny tester comes out clean.

• Cooling Moment

Allow your beautiful cupcakes to chill completely, dreaming of their sweet strawberry destiny.

Baking Tips For Red Velvet Strawberry Shortcake Cupcakes

• Baking Brilliance: Expert Red Velvet Strawberry Shortcake Cupcake Tips
• Room Temperature Magic: Ensure butter, eggs, and buttermilk are at room temperature for smoother batter and more even baking.
• Cocoa Powder Power: Use high-quality Dutch-processed cocoa powder for deeper color and richer chocolate flavor in your red velvet cupcakes.
• Color Control: Start with less red food coloring and gradually add more to achieve the perfect vibrant red without an artificial taste.
• Buttermilk Boost: For a dairy-free option, mix plant-based milk with a tablespoon of apple cider vinegar to create a buttermilk substitute.
• Gluten-Free Twist: Replace all-purpose flour with a gluten-free flour blend and add xanthan gum for better texture and structure.

Serving Red Velvet Strawberry Shortcake Cupcakes

• Decadent Dessert Plating: Arrange cupcakes on a pristine white ceramic plate, dusted with powdered sugar for an elegant touch.
• Berry Beautiful Garnish: Top each cupcake with fresh, sliced strawberries and a delicate mint leaf for a pop of color and freshness.
• Creamy Companion Pairing: Serve alongside a small scoop of vanilla bean ice cream or a dollop of whipped cream to complement the rich red velvet flavor.
• Afternoon Tea Delight: Present the cupcakes on a tiered cake stand with complementary tea options like Earl Grey or strawberry-infused herbal tea for a sophisticated dessert experience.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 1 hour 10 minutes

Calories: 320 kcal

Servings: 11

Ingredients You Need For Red Velvet Strawberry Shortcake Cupcakes

• All-Purpose Flour: Provides the sturdy base for tender, soft cupcakes with a delicate crumb.
• Cocoa Powder: Delivers rich chocolate depth and signature red velvet color undertones.
• Baking Soda: Creates light, airy texture and helps cupcakes rise perfectly.
• Salt: Enhances overall flavor and balances the sweetness.

• Unsalted Butter: Adds richness and creates a smooth, creamy cupcake base.
• Granulated Sugar: Sweetens and helps create a tender, moist texture.
• Egg: Binds ingredients together and provides structure.
• Vanilla Extract: Introduces warm, comforting background flavor.
• Buttermilk: Adds tanginess and helps create a soft, delicate crumb.
• White Vinegar: Activates baking soda for better rise and tender texture.

• Red Food Coloring: Creates the classic vibrant red velvet appearance.

How To Store Red Velvet Strawberry Shortcake Cupcakes

• Cupcake Storage Savvy: Keep your red velvet strawberry shortcake cupcakes fresh and delicious with these smart tips.
• Refrigeration Ready: Store decorated cupcakes in an airtight container in the refrigerator for up to 3 days. Cover loosely with plastic wrap to prevent moisture loss and maintain their soft texture.
• Counter Comfort: Unfrosted cupcakes can sit at room temperature for 1-2 days in a sealed container. Keep away from direct sunlight and heat sources to prevent drying out.
• Freezing Finesse: Wrap individual unfrosted cupcakes tightly in plastic wrap, then place in a freezer bag. They'll stay delicious for 2-3 months. Thaw at room temperature for 1-2 hours before serving.
• Make-Ahead Magic: Prepare cupcake batter or baked cupcakes a day in advance. Store batter in the refrigerator for up to 24 hours or cooled cupcakes in an airtight container to save time on special occasions.

Velvet Red Velvet Strawberry Shortcake Cupcakes Recipe

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4.7 from 15 reviews

• Total Time: 1 hour 10 minutes
• Yield: 11 1x

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Description

Red velvet strawberry shortcake cupcakes blend classic dessert charm with modern twist. Sweet layers of moist cake, fresh strawberries, and creamy frosting create delightful indulgence you won’t want to miss.

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Ingredients

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• 0.5 cup (115 g) butter, unsalted, softened
• 0.75 cup (150 g) sugar, granulated
• 1 large egg
• 1.75 cups (160 g) flour, all-purpose
• 0.5 cup (120 ml) buttermilk
• 1.5 cups (360 ml) cream, heavy whipping
• 1.5 cups strawberries, fresh, diced
• 1 tbsp cocoa powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1 tsp vanilla extract
• 1 tsp red food coloring
• 1 tsp white vinegar
• 2 tbsps sugar, granulated
• 1 tsp lemon juice
• 0.25 cup (30 g) sugar, powdered
• 1 tsp vanilla extract

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Instructions

1. Preparation: Preheat oven to 350F (175C) and arrange cupcake liners in a muffin tin, ensuring even spacing.
2. Dry Ingredients: Whisk cocoa powder, flour, baking soda, and salt in a medium bowl until uniformly blended, eliminating any potential lumps.
3. Butter Mixture: Cream butter and sugar using an electric mixer until the texture becomes light, fluffy, and significantly voluminous, creating a smooth base.
4. Wet Integration: Blend egg and vanilla extract into the butter mixture, ensuring a cohesive and silky consistency that incorporates all ingredients seamlessly.
5. Color and Moisture: Add red food coloring, buttermilk, and vinegar gradually, mixing until the batter achieves a rich, uniform crimson tone that reflects the classic red velvet aesthetic.
6. Batter Finalization: Delicately fold dry ingredients into the wet mixture, stirring with minimal agitation to maintain a smooth, aerated batter without developing gluten or creating dense pockets.
7. Baking Process: Fill cupcake liners three-quarters full, allowing sufficient space for expansion, and bake in the preheated oven for 18-20 minutes until a toothpick inserted into the center emerges clean and free of raw batter.
8. Cooling Stage: Transfer cupcakes from the oven to a wire rack, allowing complete cooling before applying frosting or additional decorative elements.

Notes

• Control Food Coloring: Use gel-based red food coloring for intense color without altering batter consistency, preventing liquid dilution.
• Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for smoother mixing and more uniform cupcake texture.
• Avoid Overmixing Batter: Fold dry ingredients gently to prevent gluten development, which can create dense, tough cupcakes.
• Precise Baking Time: Check cupcakes at 18 minutes to prevent overbaking, as red velvet can quickly dry out and lose moisture.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 11
• Calories: 320
• Sugar: 21 g
• Sodium: 180 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 55 mg