strawberry velvet cupcake
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3.5 from 2 votes

Strawberry Velvet Cupcake

This strawberry velvet cupcake is the ultimate recipe mashup of a red velvet cake and strawberry cake. Soft, tender, velvety textured cake and tangy creamy cheese frosting both packing flavor from real strawberries. The best strawberry cupcake ever!!!
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Author: Maria Doss

Ingredients

Strawberry velvet cupcake

  • 1 1/2 cups cake flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1/4 cup strawberry puree, refer notes
  • 1/2 teaspoon white vinegar
  • 4 tablespoons unsalted butter, room temperature
  • 3/4 cup sugar
  • 1 egg, large, seperated room temperature
  • 1 egg white, large room temperature
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract

Strawberry cream cheese frosting

  • 8 ounces cream cheese, room temperature
  • 4 tablepsoons unsalted butter, room temperature
  • 2 cups confectioners sugar (up to 1/2 cup more, if needed)
  • 1/4 cup strawberry puree, refer notes

Additional ingredients

  • fresh strawberries, to garnish

Instructions

To make strawberry velvet cupcake

  • Preheat oven to 350 degrees F. Line a 12-cup standard cupcake pan with paper liners and set aside. 
  • Whisk together cake flour, baking soda and salt in a small bowl and set aside. 
  • Stir together buttermilk, 1/4 cup strawberry puree and vinegar in a another small bowl and set aside. 
  • Add 4 tablepoons of butter and 3/4 cup sugar in a large bowl, beat on high with a hand held electric beater for about 2 minutes (it will look crumbly). Add 1 yolk, vegetable oil and vanilla extract. Beat again on high for 1-2 minutes until creamy. Add half the flour mixture, beat on slow until just combined. Beat in strawberry-buttermilk mixture, beat until just combined and then finish with remaining flour mixture, beating until just combined (DO NOT overmix).
  • Wash and dry beaters. 
  • Add 2 egg whites into another smaller bowl, beat on high until stiff peaks form. 
  • Using a rubber spatula, fold beaten egg whites into the cake batter, until you no longer see streaks of whites. 
  • Divide batter evenly in the prepared cupcake pan. 
  • Place in the middle rack of the oven and bake for 18-21 minutes or until a toothpick inserted in the middle of a cupcake comes clean. 
  • Place pan on a wire rack to cool completely. 

To make strawberry cream cheese frosting

  • Add creamcheese and butter into a large bowl, beat with a hand held electric beater for about 2 minutes, until smooth. Add the confectioners sugar and 1/4 cup strawberry puree, beat for 1-2 minutes (start low and then build to high).
     If frosting looks too thick then beat in about 2-4 teaspoons milk and beat. 
    If frosting looks thin then beat in about 1/4 - 1/2 cup confectioners sugar. 

Frost cupcake and top with a fresh strawberry if desired

    Eat right away or refrigerate (bring to room temperature before eating).

      Notes

      To make strawberry puree, blend one pound hulled strawberries in a food processor. Pour mixture into a non-stick sauce pan and cook on medium heat (stirring occasionally until it reduces to 1/2 cup). Trasnfer puree to a different bowl or container and let cool completely before using. This can be made ahead and stored in the refrigerator for up to 2 days.