There’s something truly satisfying about taking a simple boxed cake mix and turning it into something special. These Strawberry Red Velvet Cupcakes prove just how magical that transformation can be. The rich cocoa flavour of classic red velvet meets the natural sweetness of fresh strawberry purée — creating cupcakes that are soft, fragrant, and completely unforgettable.
The Secret Ingredient Duo
The magic lies in the combination of sour cream and fresh strawberry purée. Together, they add a rich depth of flavour and light, airy texture — all without that artificial aftertaste that many store-bought mixes have.
Topped with a smooth cream cheese frosting, these cupcakes strike the perfect balance between indulgence and freshness.
They’re especially popular around Valentine’s Day and summer gatherings, when strawberries are in season. But honestly, they’re perfect all year round — easy to make, pretty to serve, and guaranteed to impress.
Did you know? Red velvet remains among the top five most searched cupcake flavours in the U.S. every year — so it’s no surprise that this fruity twist is becoming a favourite among bakers everywhere.
Serve these cupcakes with a scoop of vanilla ice cream for a decadent dessert plate, or pair them with a Strawberry Piña Colada for a fun, tropical touch. They look bakery-made but come right out of your kitchen.
If you try them, let me know how they turn out! And don’t be afraid to get creative — add your own twist to the frosting or experiment with new mix-ins.
Why You’ll Love This Recipe
Perfect Strawberry Red Velvet Cupcakes in Just 40 Minutes!
🍓 My Favourite Party Hack:
Start with a boxed cake mix and give it a homemade upgrade. It’s quick, easy, and always a crowd-pleaser.
🍓 A Fruity Twist on a Classic:
The real strawberries make these cupcakes extra juicy and vibrant — a refreshing change from the usual red velvet.
🍓 A Frosting Upgrade:
Swirl a bit of strawberry purée into the cream cheese frosting for a tangy, colourful finish that stands out.
🍓 Fits a Busy Lifestyle:
Need something last-minute for a potluck or craving a midweek treat? These cupcakes are the perfect mix of simple and special.
🍓 Feel-Good Indulgence:
With antioxidant-rich strawberries and less added sugar, this dessert feels as good as it tastes.
Strawberry Red Velvet Cupcakes Recipe
Soft, fruity, and indulgent — these cupcakes bring a bright, fresh twist to the beloved red velvet flavour. The real strawberry purée adds freshness, while the cream cheese frosting provides that signature rich and tangy finish.
🕒 Time & Details
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 12 cupcakes
- Calories: 290 kcal per cupcake
- Course: Dessert
- Cuisine: American
🧰 Equipment Needed
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups & spoons
- Cupcake/muffin tin
- Cupcake liners
- Blender (for strawberry purée)
- Cooling rack
- Piping bag (optional)
🧁 Ingredients
For the Strawberry Red Velvet Cake:
- 1 box red velvet cake mix
- 3 eggs
- ½ cup melted butter (cooled)
- ½ cup strawberries (pureed)
- ¼ cup milk
- ⅔ cup sour cream or plain yoghurt
- 1 tsp vanilla extract
For the Cream Cheese Frosting:
- ½ cup butter (softened)
- 8 oz cream cheese
- 2 tsp vanilla extract
- 3 to 4½ cups powdered sugar
👩🍳 Instructions
- Preheat the Oven
Preheat your oven to 175°C (350°F) and line a muffin tin with cupcake liners. - Prepare the Batter
In a large bowl, combine the cake mix, eggs, melted butter, milk, sour cream (or yoghurt), and vanilla extract. - Add Strawberry Purée
Blend fresh strawberries into a smooth purée and fold it gently into the batter. Mix until smooth — avoid overmixing. - Fill the Liners
Spoon the batter into the liners, filling each about two-thirds full. - Bake
Bake for 18–22 minutes, or until a toothpick inserted in the centre comes out clean. - Cool Completely
Transfer the cupcakes to a wire rack and let them cool fully before frosting. - Prepare the Frosting
Beat together softened butter, cream cheese, vanilla, and powdered sugar until light and creamy.
Pipe or spread over the cooled cupcakes.
🍽 Nutrition Info (Per Cupcake)
| Nutrient | Value |
|---|---|
| Calories | 290 kcal |
| Carbohydrates | 38 g |
| Protein | 3 g |
| Fat | 14 g |
| Sugar | 27 g |
| Sodium | 250 mg |
Next-Level Variations You’ll Actually Want to Try
⭐ Roasted Strawberry Purée:
Roast halved strawberries with a drizzle of honey for 20 minutes before blending. It adds depth and intensifies the flavour.
⭐ Brown Butter Swap:
Use browned butter instead of regular butter for a nutty, rich taste that pairs beautifully with the frosting.
⭐ Chocolate-Stuffed Centres:
Add a small piece of dark chocolate to each liner before baking — you’ll get a molten centre surprise!
⭐ Mascarpone Cream Frosting:
Replace half the cream cheese with mascarpone for a silkier, less tangy finish that feels luxurious.
⭐ Jar Dessert:
Crumble cupcakes and layer with frosting and roasted strawberries in small jars — perfect for picnics or gifting.
⭐ Freeze-Dried Strawberry Dust:
Blend freeze-dried strawberries into powder and dust over the frosting for colour and a tangy punch.
⭐ Boozy Boost (Adults Only):
Add a splash of strawberry liqueur or Grand Marnier for an elegant touch — ideal for brunch or parties.
Quick Questions
Q. Can I use frozen strawberries instead of fresh?
A. Yes! Just thaw them completely and drain any excess liquid before blending. Roasting them can enhance the flavour even more.
Q. How do I make the cupcakes extra moist?
A. Don’t skip the sour cream or yoghurt — that’s the key to bakery-style softness.
Q. Can I make these a day ahead?
A. Absolutely. Store the unfrosted cupcakes in an airtight container overnight and frost them the next day.
Q. Can I bake it as a cake instead?
A. Yes! Pour the batter into a greased 9×9-inch pan and bake for about 30–35 minutes.
Q. How do I pipe frosting like a professional?
A. Use a large star or round nozzle and chill your frosting for 10–15 minutes before piping.
Q. Do these cupcakes freeze well?
A. They do! Freeze unfrosted cupcakes in a zip-lock bag and frost after thawing — they taste freshly baked.