Oh, the joy of baking! There’s something magical about the kitchen filling up with the sweet aroma of baked treats. I can’t help but smile every time I whip up a batch of red velvet strawberry shortcake cupcakes. It’s like a celebration in every bite! The rich, velvety texture of the red velvet cake pairs perfectly with the fresh strawberries and fluffy whipped cream, creating a delightful harmony of flavors that’s simply irresistible. I remember the first time I made these for a friend’s birthday; the way everyone’s eyes lit up as they took their first bite was priceless! Trust me, once you try these cupcakes, you’ll be dreaming of them long after the last crumb is gone. Let’s dive into this delicious adventure together!
Ingredients List
Gather these simple yet essential ingredients for your red velvet strawberry shortcake cupcakes. I promise you’ll love how everything comes together!
- 1 1/2 cups all-purpose flour: This forms the base of your cupcakes, giving them structure and fluffiness.
- 1 cup sugar: For that sweet touch, enhancing the flavor of the red velvet.
- 1 teaspoon baking soda: This helps the cupcakes rise perfectly—don’t skip it!
- 1 teaspoon cocoa powder: Just a hint adds depth to the red velvet color.
- 1/2 teaspoon salt: Balances the sweetness beautifully.
- 1 cup vegetable oil: Keeps the cupcakes moist and tender.
- 1 cup buttermilk: Adds a creamy tang and helps with that tender crumb.
- 2 large eggs: These help bind everything together, giving structure.
- 2 tablespoons red food coloring: The star of the show for that vibrant red hue!
- 1 teaspoon vanilla extract: For a lovely aroma and flavor.
- 1/2 cup butter, softened: This will make our whipped cream frosting extra dreamy.
- 2 cups heavy whipping cream: Essential for the light and fluffy frosting.
- 1 cup strawberries, sliced: Fresh strawberries are a must for topping—trust me!
How to Prepare Red Velvet Strawberry Shortcake Cupcakes
Let’s get those cupcakes baking! Follow these simple steps, and you’ll have a batch of delightful red velvet strawberry shortcake cupcakes to enjoy in no time!
Step 1: Preheat the Oven
First things first, preheat your oven to 350°F (175°C). Preheating is crucial because it ensures that the cupcakes bake evenly and rise beautifully. Trust me, you want that perfect fluffy texture!
Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt. Mixing these dry ingredients first helps to distribute the leavening agents evenly, so your cupcakes rise just right. Make sure there are no lumps!
Step 3: Mix the Wet Ingredients
In another large bowl, blend the vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract. I like to mix the wet ingredients in this order to ensure the food coloring disperses evenly. Whisk until everything is combined and smooth; it should be a beautiful red mixture!
Step 4: Combine Wet and Dry Mixtures
Now, pour the wet mixture into the bowl with the dry ingredients. Gently stir them together until just combined. Be careful not to overmix; you want the batter to be smooth but not tough. A few lumps are totally okay!
Step 5: Bake the Cupcakes
Line your cupcake pan with liners and fill each one about two-thirds full with batter. Bake in the preheated oven for 18-20 minutes. To check for doneness, insert a toothpick in the center of a cupcake—it should come out clean. If it’s not quite done, give them a couple more minutes.
Step 6: Cool and Frost
Once baked, let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. While they cool, whip the heavy cream in a chilled bowl until soft peaks form, then gently mix in the softened butter. Frost each cooled cupcake with this luscious whipped cream and top with fresh strawberry slices for that stunning finish. Presentation is key, and trust me, it makes all the difference!
Tips for Success
Here are my tried-and-true tips to make sure your red velvet strawberry shortcake cupcakes turn out perfectly! First, make sure all your ingredients are at room temperature. This helps everything mix together smoothly and creates that perfect texture. When whipping the cream, use a chilled bowl and beaters—this really helps achieve those fluffy peaks! Also, don’t skip the cooling step; letting the cupcakes cool completely before frosting is crucial for preventing melted frosting. If you want a little extra flavor in your whipped cream, try adding a splash of vanilla extract or a sprinkle of powdered sugar. Trust me, these little tweaks make a world of difference!
Nutritional Information
Here’s a quick overview of the estimated nutritional values for each red velvet strawberry shortcake cupcake. Keep in mind that these numbers are approximate and can vary based on specific ingredients used:
- Calories: 300
- Fat: 15g
- Protein: 3g
- Carbohydrates: 35g
- Sugar: 25g
- Sodium: 180mg
Enjoy these delightful treats in moderation as part of your dessert indulgence!
FAQ Section
Got questions about these delicious red velvet strawberry shortcake cupcakes? I’ve got answers!
Can I make these cupcakes ahead of time? Absolutely! You can bake the cupcakes a day in advance. Just store them in an airtight container at room temperature. Wait to frost them until just before serving to keep the whipped cream fresh.
What if I don’t have buttermilk? No worries! You can easily make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for about 5 minutes, and you’re good to go!
Can I use a different frosting? Of course! If you’re a fan of cream cheese frosting, it pairs wonderfully with the red velvet flavor. Just whip up a simple cream cheese frosting instead of whipped cream.
How should I store leftovers? Store any leftover cupcakes in the refrigerator to keep them fresh, especially with that whipped cream on top!
What’s a great way to serve these cupcakes? They’re perfect for parties, birthdays, or just a cozy night in with friends. You can also add a drizzle of chocolate or a sprinkle of nuts for an extra touch!
Why You’ll Love This Recipe
- Quick and easy preparation—perfect for a last-minute treat!
- Rich, velvety flavor that combines classic red velvet with fresh strawberries.
- Perfectly portioned cupcakes for sharing or enjoying all to yourself.
- Stunning presentation that’s sure to impress at any celebration.
- Versatile enough to be customized with different frostings or toppings.
Storage & Reheating Instructions
To keep your red velvet strawberry shortcake cupcakes fresh, store any leftovers in an airtight container in the refrigerator. They’ll stay delicious for up to 3 days! If you need to reheat them, just pop them in the microwave for about 10-15 seconds—just enough to take the chill off. But honestly, I think they’re best enjoyed straight from the fridge with that cool, creamy frosting! Yum!
Red Velvet Strawberry Shortcake Cupcakes: 5 Irresistible Tips
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Red velvet strawberry shortcake cupcakes are a delicious dessert that combines rich red velvet cake with fresh strawberries and whipped cream.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1/2 cup butter, softened
- 2 cups heavy whipping cream
- 1 cup strawberries, sliced
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, mix flour, sugar, baking soda, cocoa powder, and salt.
- In another bowl, blend oil, buttermilk, eggs, food coloring, and vanilla.
- Combine the wet and dry ingredients until smooth.
- Fill cupcake liners with batter and bake for 18-20 minutes.
- Cool the cupcakes completely.
- Whip the cream until peaks form, then mix in the softened butter.
- Frost the cooled cupcakes with whipped cream and top with sliced strawberries.
Notes
- Store cupcakes in the refrigerator.
- Use fresh strawberries for best flavor.
- Can substitute cream cheese frosting if preferred.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: red velvet, strawberry, shortcake, cupcakes
