Red Velvet Cupcakes
Red Velvet Strawberry Shortcake Cupcakes are rich, moist red velvet cupcakes topped with freshly sliced strawberries and homemade whipped cream. They are perfect for those who enjoy classic red velvet cake but appreciate the added freshness and fruitiness of a strawberry shortcake-inspired dessert. They are great for celebrations, parties, or any occasion where you want to impress with a unique and delicious treat!
Servings: 12 cupcakes
Calories: 357kcal
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ⅓ cup (39 g) unsweetened cocoa powder
- 1 teaspoon kosher salt
- 1 cup (232 g) mayonnaise, room temperature
- 2 large eggs, room temperature
- 1 cup (245 g) buttermilk, room temperature
- 2 teaspoons vanilla extract
- 1 ounce red food coloring, more or less depending on how deep you want the color
- ½ cup hot water
- 1 teaspoon white distilled vinegar
Toppings
- fresh strawberries, washed, hulled, sliced
- whipped topping
Instructions
- Preheat oven to 325°F. Line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cocoa powder, and salt.
- In a separate bowl, whisk together the mayonnaise, eggs, buttermilk, vanilla, red food coloring, hot water, and vinegar.
- Slowly add the wet ingredients to the dry ingredients, mixing until just combined.
- Fill the cupcake liners ⅔ of the way full with batter. Bake for 18-20 minutes, or until a toothpick comes out mostly clean. A few crumbs are what you want for moist cupcakes.
- Remove from oven, and set aside to cool for 10-15 minutes before adding the toppings.
- Top each cupcake with a layer of sliced strawberries, whipped topping, and more strawberries.
Nutrition
Serving: 1cupcake (without toppings) | Calories: 357kcal