RED VELVET STRAWBERRY SHORTCAKE CUPCAKES
These red velvet strawberry shortcake cupcakes are a dreamy dessert, combining fluffy red velvet cake, sweet strawberry filling, and whipped cream topping. Perfect for Valentine’s Day, birthdays, or anytime you want a beautiful and delicious treat.
Ingredients
For the Cupcakes:
- 1 ¼ cups all-purpose flour
- 1 tablespoon cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup buttermilk room temperature
- ½ teaspoon vinegar
- 1 teaspoon vanilla extract
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tablespoon red food colouring
For the Strawberry Filling:
- 1 ½ cups diced fresh strawberries
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
For the Whipped Topping:
- 1 ½ cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- Mix Dry Ingredients: In a bowl, whisk flour, cocoa powder, baking soda, and salt.
- Prepare Wet Mixture: Mix buttermilk, vinegar, and vanilla in a small bowl.
- Make Batter: Cream butter and sugar until fluffy. Beat in eggs one at a time, then mix in red food colouring. Gradually alternate adding dry ingredients and buttermilk mixture until combined.
- Bake: Divide batter among liners and bake 18–20 minutes. Cool completely.
- Make Filling: Cook strawberries, sugar, cornstarch, and water in a saucepan until thickened. Cool.
- Prepare Topping: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble: Cut out centres of cupcakes, fill with strawberry mixture, and top with whipped cream. Garnish with fresh strawberries.
Notes
- Make Ahead: Bake cupcakes and prepare filling a day ahead, then assemble before serving.
- Shortcut: Use a red velvet cake mix for quicker prep.
- Decoration: Top with chocolate shavings, sprinkles, or mini strawberries for an elegant finish.
- Storage: Keep refrigerated for up to 3 days.