Description
Luscious red velvet strawberry shortcake cupcakes blend classic Southern charm with fresh summer sweetness. Creamy frosting and juicy strawberries crown these irresistible miniature desserts that will sweep you into pure indulgence.
Ingredients
Scale
Main Dry Ingredients:
- 1.75 cups (160 g) all-purpose flour
- 1 tablespoon cocoa powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients and Flavorings:
- 0.5 cup (115 g) unsalted butter, softened
- 0.75 cup (150 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup (120 ml) buttermilk
- 1 teaspoon red food coloring
- 1 teaspoon white vinegar
Fruit and Cream Topping:
- 1.5 cups fresh strawberries, diced
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1.5 cups (360 ml) heavy whipping cream
- 0.25 cup (30 g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven and baking equipment by heating to 350F (175C) and positioning a muffin tin with cupcake liners.
- Create a dry ingredient blend by whisking cocoa powder, flour, baking soda, and salt together in a medium mixing bowl until thoroughly combined.
- In a separate large mixing bowl, cream butter and sugar using an electric mixer until the mixture becomes pale, airy, and significantly increased in volume.
- Incorporate egg and vanilla extract into the butter mixture, blending until smooth and fully integrated.
- Enhance the batter’s color and moisture by gradually adding red food coloring, buttermilk, and vinegar, mixing until a consistent crimson hue develops.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring carefully to create a silky, lump-free batter.
- Distribute the batter evenly among cupcake liners, filling each approximately three-quarters full to allow room for rising during baking.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, checking for doneness by inserting a toothpick into the center of a cupcake – it should emerge clean and free of raw batter.
- Remove cupcakes from the oven and allow them to cool completely on a wire rack before further preparation or frosting.
Notes
- Adjust food coloring intensity based on preference for a deeper or lighter red velvet shade.
- Substitute buttermilk with equal parts milk and white vinegar for a quick homemade alternative if unavailable.
- Ensure ingredients are at room temperature for smoother batter and more consistent cupcake texture.
- Use gel food coloring for more vibrant color without affecting batter consistency compared to liquid versions.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 21 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg