Go Back

Strawberry-Infused Red Velvet Cupcakes

These cupcakes are made by incorporating fresh strawberry puree into the batter, resulting in a tender crumb and subtle fruit flavor. The process involves mixing dry and wet ingredients, blending in strawberry puree, and baking until lightly golden, creating a soft and moist appearance with a gentle pink hue.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12
Course: Main Course
Cuisine: baked goods
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour sifted
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh strawberries hulled and pureed
  • 1 cup buttermilk
  • 1 tablespoon red food coloring optional, for color

Equipment

  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Silicone spatula
  • Cupcake/muffin tin
  • Paper cupcake liners
  • Strainer or blender
  • Oven

Method
 

  1. 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
  2. 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
  3. 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
  4. 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.
  5. 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.
  6. Once cooled, decorate as desired or serve plain. They reveal a soft, moist texture with a mild strawberry flavor and a delicate appearance.

Notes

Feel free to adjust the amount of food coloring for desired shade. For added flavor, consider a light cream cheese frosting.