Dessert

Strawberry Red Velvet Cupcakes Recipe

ByHarper Ellington February 18, 2026February 18, 2026

Introduction

These Strawberry Red Velvet Cupcakes combine the classic rich flavor of red velvet with a fresh strawberry twist. Moist and tender, they’re topped with a creamy, tangy frosting that perfectly complements the fruity batter. A delightful treat for any occasion!

A white plate holds six red velvet cupcakes, each topped with a swirl of smooth, creamy white frosting. Three cupcakes have a whole fresh strawberry with green leaves on top, while the other three have a halved strawberry with green leaves. The cupcakes are in white paper liners, showing the deep red color of the cake beneath the frosting. The plate sits on a white marbled surface with a soft off-white cloth nearby, adding a light, cozy background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box red velvet cake mix
3 eggs
1/2 cup melted butter, cooled
1/2 cup strawberries, pureed
1/4 cup milk
2/3 cup sour cream or plain yogurt
1 teaspoon vanilla extract
1/2 cup butter, softened
8 oz cream cheese
2 teaspoons vanilla extract
3 to 4 1/2 cups powdered sugar

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Step 2: In a bowl, combine the red velvet cake mix, eggs, melted butter, milk, vanilla extract, and sour cream or yogurt. Mix until well blended.
Step 3: Puree the strawberries in a blender until smooth, then fold them gently into the batter. Mix just until combined; do not overmix.
Step 4: Spoon the batter into the cupcake liners, filling each about two-thirds full.
Step 5: Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Allow cupcakes to cool completely on a wire rack before frosting.
Step 7: To make the frosting, beat together the softened butter, cream cheese, vanilla extract, and powdered sugar until smooth and creamy.
Step 8: Pipe or spread the frosting over the cooled cupcakes and serve.

Tips & Variations

For a more intense strawberry flavor, add a tablespoon of strawberry jam to the frosting.
Use plain yogurt if sour cream isn’t available; it keeps the cupcakes moist while adding a nice tang.
Decorate with fresh strawberry slices on top for an elegant touch.

Storage

Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Allow cupcakes to come to room temperature before serving for the best flavor and texture. You can also freeze unfrosted cupcakes for up to 2 months; thaw completely before frosting.

How to Serve

A round white plate on a white marbled surface holds six chocolate cupcakes lined with white paper cups. Each cupcake has one thick layer of smooth, creamy, white frosting swirled on top in a rose shape. On top of each frosting swirl, there is a fresh red strawberry, with three strawberries cut in half showing their inner red and seed details, and three left whole including their green leafy caps. A white cloth is softly draped nearby on the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of pureed?

Pureeing fresh strawberries blends the flavor smoothly into the batter. Chopped strawberries can be used, but may affect texture and moisture slightly.

What if I don’t have sour cream or yogurt?

You can substitute sour cream or yogurt with an equal amount of buttermilk or milk mixed with a teaspoon of lemon juice to maintain the moisture and tanginess.