Strawberry Red Velvet Cupcakes You Never Knew You Needed

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Why I’m Obsessed

So, I bought a bunch of strawberries last week, and they sat on the counter, half-ignored. The smell of their ripe sweetness turned every room into a strawberry festival. Then, I remembered red velvet. But instead of the usual cocoa-heavy cake, I thought, what if I flooded this with pure strawberry juice, just enough to stain the batter pink?

Turns out, you get this almost paradoxical combo—a cake that’s moist and tender but also packed with a bright, tart punch of fresh fruit. It’s not about the photo-perfect look, but that fleeting moment when the strawberry aroma hits your nose, and the cupcake’s crumb pulls apart on the fork. It matters because right now, strawberries are everywhere, and we’re all craving something nostalgic but with a twist. I don’t know—maybe life’s too serious to skip a cupcake just because it’s not “traditional” anymore.

Strawberry-Infused Pink Velvet Cupcakes

This cupcakes recipe involves mixing a batter that includes fresh strawberry juice to create a vibrant pink color and a moist, tender crumb. The batter is combined using folding techniques, then baked until light golden with a subtle strawberry aroma, resulting in soft, moist cupcakes with a bright appearance.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method

Ingredients
  

  • 1 cup fresh strawberries hulled and pureed
  • 1 1/2 cups all-purpose flour sifted
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1/4 cup milk
  • 2 tablespoons strawberry juice freshly extracted from strawberries
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Strainer or Sieve
  • Cupcake pan
  • Paper cupcake liners
  • Cooling rack

Method
 

  1. Wash and hull the strawberries, then purée them in a blender or food processor until smooth. Strain the purée through a fine sieve to remove seeds, collecting about 1/4 cup of strawberry juice. Measure and set aside.
  2. Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners. In a large mixing bowl, beat together the softened butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes. The mixture should be pale and creamy.
  3. Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract until combined. The batter should thicken and become smooth.
  4. In a separate bowl, whisk together the sifted flour. In another small bowl, combine the strawberry juice with milk. Gradually add the dry ingredients to the wet mixture in three parts, alternating with the strawberry-milk mixture, starting and ending with flour. Fold gently until just combined; do not overmix.
  5. Pour the strawberry purée into the batter and gently fold it in until the color is evenly distributed, resulting in a bright pink batter with streaks of fruit.
  6. Spoon or scoop the batter into the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. The cupcakes should feel springy to the touch.

Nothing fancy, just a reminder that sometimes the weirdest combos make the best memories. Or at least, better snacks during chaos. I’ll keep trying to perfect this, but honestly, it’s pretty good already—if only because it makes me feel like I’m cheating the season’s chaos with a simple slice of joy.

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