A couple years ago I made my original recipe Red Velvet Strawberry Shortcake Cake. These cupcakes are the babies to that original cake. With a special twist of course!
Red Velvet Cupcakes
I can’t think of any better time to enjoy a strawberry shortcake than the long, golden and warm days of summer. So adding this cupcake to my summertime baking was a really natural progression! I love the light whipped cream and the fresh tart strawberry in combination with the dreamy red velvet cake.
The reason this version of the classic Strawberry Shortcake is the best is that of the awesome Red Velvet Cupcake recipe. Perfectly decadent and rich, when paired with the strawberries and whipped cream, these cupcakes are WINNING!
However… I made one very tiny teensy weensy addition.
Grenadine! I drizzled a bit (maybe 1/2 teaspoon) over the top and let it soak into those glorious strawberries. Then, realizing just how amazing that tasted, I got the idea to drizzle some more on the cupcake prior to assembling them. Do it. Just do it.
Assembling these cupcakes it really easy:
Prepare red velvet cupcakes. (recipe below)
Drizzle grenadine. (optional. Nevermind, not optional! 😂) Cut up strawberry into flat slices. Place on the cupcake. Drop a dollop of whipped cream on top. Cover with more strawberries.
Drizzle with more grenadine.
Then eat seven because it’s fruit and good for you.*
*It’s not good for you. Don’t listen to me, I write a blog about sugar and cake.
I used Cool Whip because I love it, but you can certainly use a homemade whipped cream. (this recipe is great, simply swap out the peppermint for vanilla)
That extra layer of strawberries under the whipped cream makes such a difference. Then when you bite into the red velvet… it’s so unexpected! But amazing.
Red Velvet Cupcakes
- 1 1/4 cup (156g) all-purpose flour sifted
- 3/4 cup (150g) granulated sugar
- 1 tbsp. unsweetened cocoa powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3/4 cup (180g) buttermilk
- 1/2 cup (112g) vegetable oil
- 2 large eggs room temperature
- 1 -3 tablespoons red food coloring use as much or as little you need to reach the desired color
- 1 tsp. distilled white vinegar
- 1 tsp. vanilla extract
- Heat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk flour, sugar, cocoa powder, baking soda, and salt together.
- To the large bowl of a stand mixer add buttermilk, oil, eggs, food coloring, vinegar, and vanilla and beat until well blended, about 2 minutes.
- With mixer on low speed, slowly beat in flour mixture until blended.
- Fill muffin cups two-thirds full.
- Bake 18-20 minutes or until a toothpick inserted in center of cupcake comes out clean. Let cool in pan on a wire rack 10 minutes; remove from pan and cool completely on rack.
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Don’t miss my PERFECT Red Velvet Cake!
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