Strawberry Velvet Cupcakes

Name: Strawberry Velvet Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 cupcakes
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; 1 cup strawberry puree; ½ teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon salt; ½ teaspoon vanilla extract; Red food coloring (optional); 1 cup unsalted butter, softened; 4 cups powdered sugar; 2 tablespoons heavy cream; ½ cup fresh strawberries, pureed; 1 teaspoon vanilla extract

Highlighted under: Homemade Dessert Recipes

I’ve always been captivated by the delicate beauty of strawberry velvet cupcakes. There’s something dreamy about their bright hue and soft texture. Each bite bursts with fresh strawberry flavor, perfectly complemented by a creamy frosting. I love making these for special occasions; they bring joy and delight to anyone who tries them. Plus, the process is incredibly rewarding, from pureeing the strawberries to watching them bake to perfection. Once you taste these cupcakes, you will understand why they are a favorite in my kitchen.

Created by

Emily

Last updated on 2026-01-13T12:45:46.045Z

When I decided to create strawberry velvet cupcakes, I wanted them to be visually stunning and deliciously memorable. After experimenting with various recipes, I discovered that combining fresh strawberry puree into the batter not only provided a vibrant color but also infused a natural sweetness that is hard to resist. Each time I bake these, I’m greeted by that delightful aroma wafting through my kitchen.

One of my favorite tips is to reduce the strawberry puree slightly by simmering it on the stove. This concentrates the flavor without adding too much moisture to the batter. You end up with cupcakes that are not only beautiful but also have a rich, strawberry essence that truly sets them apart from regular cupcakes!

        Why You'll Love These Cupcakes
        Lush strawberry flavor that elevates every bite
Moist and fluffy texture that melts in your mouth
Visually stunning, perfect for any gathering

      

The Importance of Strawberry Puree

Using fresh strawberry puree in these cupcakes not only infuses a vibrant color but also enhances the flavor profile significantly. The natural sweetness from the strawberries balances with the sugar without being overly sweet, making every bite refreshing. To make the puree, blend ripe strawberries until smooth, and if you desire a more intense color, you can add a drop or two of red food coloring. Be sure to taste as you go, adjusting the sweetness to your preference.

Avoid using store-bought strawberry puree since it can contain preservatives and added sugars that may alter the intended flavor and texture. A good quality puree requires just fresh strawberries and a blender; this way, you can control the purity of flavor. If fresh strawberries aren't available, feel free to use frozen ones, but make sure to thaw and drain off any excess liquid before pureeing.

Elevating the Frosting

The frosting is just as essential as the cupcakes themselves. To achieve a fluffy and creamy strawberry buttercream, ensure your butter is at room temperature but not melted. This is crucial for creating that light texture that makes the frosting easy to spread. Mix in powdered sugar gradually to avoid clouds of sugar, and let the mixer run on low speed until combined, then increase the speed to whip air into the mixture for that fluffy finish.

For an extra burst of strawberry flavor, I like to incorporate more strawberry puree into the frosting. However, this might require additional powdered sugar to balance the moisture. If the frosting becomes too soft, place it in the fridge for a short while to help firm up before frosting the cupcakes. Alternatively, you can add a touch of cornstarch if you're in a hurry.

Storing and Serving Tips

These strawberry velvet cupcakes can be stored at room temperature for up to two days, but for longer freshness, I recommend refrigerating them. The cooler temperature extends their shelf life while keeping the frosting luscious. When you're ready to serve, allow them to sit at room temperature for about 20-30 minutes to regain their softness. They pair beautifully with a dollop of whipped cream and a slice of fresh strawberry on top.

If you're looking to make these cupcakes ahead of time, consider baking the cupcakes a day prior and storing them without frosting. Once cooled, place them in an airtight container. Frost them just before serving to ensure the frosting stays light and fluffy. This also offers a great opportunity to get creative with the frosting – why not try a swirl technique for a bakery-style appearance?

Ingredients

Gather the following ingredients to create these delightful strawberry velvet cupcakes:

For the Cupcakes

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 cup strawberry puree
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon vanilla extract
Red food coloring (optional)

For the Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons heavy cream
½ cup fresh strawberries, pureed
1 teaspoon vanilla extract

Make sure to measure your ingredients accurately for the best results!

Instructions

Follow these steps to bake your strawberry velvet cupcakes:

Prepare the Oven and Cupcake pans

Preheat your oven to 350°F (175°C). Line a cupcake tin with cupcake liners.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar until light and fluffy. This should take about 3-5 minutes.

Add Eggs and Puree

Add the eggs one at a time, mixing well after each addition. Then stir in the strawberry puree and vanilla extract.

Combine Ingredients

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.

Fill Cupcake Liners

Spoon the batter into the cupcake liners, filling each about 2/3 full.

Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Frost

Let the cupcakes cool completely before frosting with strawberry buttercream.

Enjoy your homemade strawberry velvet cupcakes!

Pro Tips

For an extra touch, garnish your cupcakes with fresh strawberry slices or sprinkles before serving.

Troubleshooting Common Issues

If your cupcakes aren't rising as expected, check the freshness of your baking powder and baking soda. These ingredients lose potency over time and could prevent the cupcakes from leavening properly. It’s a good practice to replace these every six months for optimal results. If the cupcakes are dense, avoid over-mixing when you combine the wet and dry ingredients—this can develop gluten and lead to a chewy texture instead of the desired fluffiness.

Another common issue is the cupcakes sticking to the liner. To prevent this, make sure your cupcake liners are of high quality. You can also lightly grease them or use parchment paper liners for easy removal. Lastly, when filling the liners, avoid overfilling, as this can cause them to overflow, leading to a messy cleanup!

Make-Ahead Options

Planning for an event? You can prepare the strawberry puree and the frosting a day in advance. Store the puree in an airtight container in the refrigerator. When you're ready to bake, simply mix it into the batter as instructed. The frosting can also be made ahead; ensure it’s stored in the fridge and allowed to sit out for a short time to soften before using for frosting.

If you're looking to scale up the recipe, it doubles well! Just maintain the same ratios and watch your mixing time; it may increase slightly depending on your mixing bowl size. Always test the doneness with a toothpick inserted into the center of the cupcakes to ensure they're baking uniformly.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, you can use frozen strawberries; just be sure to thaw and drain them well before pureeing.

→ What if I don't have heavy cream for the frosting?

You can substitute with milk or yogurt, although heavy cream gives a richer texture.

→ How should I store the cupcakes?

Store them in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week.

→ Can I make the cupcakes ahead of time?

Definitely! You can bake the cupcakes a day in advance and frost them just before serving.