Somewhere Between Blackberries and My Mom’s Old Cake Tins
I started making these when I realized most red velvet is just… red dye and cream cheese, kinda loud in your mouth, you know? But I wanted something softer—more like the smell of crushed strawberries with a hint of vanilla, not overpowering but quiet enough to notice. Turns out, blending fresh strawberry puree into the batter gives the cupcakes this surprisingly tender crumb, almost like biting into a cake made with jam. It’s not just a looker — it’s about making every ingredient tell a story on your tongue. These are perfect now, in spring when strawberries are at their juiciest, but honestly? I think they’d brighten any dull afternoon. It’s not about trying to impress. It’s about how strawberries and a little red food coloring can create something soft and unexpected, like an old memory you didn’t know you missed.
Strawberry-Infused Red Velvet Cupcakes
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners. In a sieve or blender, process the fresh strawberries until smooth to make the strawberry puree. Measure out 1/2 cup puree and set aside.1 teaspoon baking soda
- In a large mixing bowl, sift together the flour, baking soda, baking powder, and salt. Using a hand mixer or stand mixer with a paddle attachment, cream the softened butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Add eggs one at a time, mixing well after each addition, then mix in vanilla extract.1 teaspoon baking soda
- Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Begin and end with dry ingredients. Mix until just combined. Then, fold in the strawberry puree and red food coloring if using, using a silicone spatula to blend evenly. The batter should be slightly pink and smooth.1 teaspoon baking soda
- Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full. Place the tin in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes should be lightly golden around the edges.
- Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes. Then, transfer them to a wire rack and let cool completely. The cupcakes will have a tender, moist crumb with a slight pink hue and a smooth surface.
- Once cooled, decorate as desired or serve plain. They reveal a soft, moist texture with a mild strawberry flavor and a delicate appearance.
Notes
Sometimes, I wonder why we chase the fancy stuff when a handful of berries and a splash of vanilla can make something so quietly perfect. No fancy frostings, no gimmicks. Just cupcakes that taste like a pause — a pause to appreciate how simple ingredients can surprise us.