Strawberry Red Velvet Cupcakes with Cream Cheese Icing

So, red velvet cake has been around for quite a while, however this recipe will spice up any red velvet cake that you’ve tried before. The mixture of the red velvet flavour with the strawberries adds a summery feel to the cake, which is divine for summer parties and something light after a meal.


Here is my delicious Strawberry Red Velvet Cupcakes with Cream Cheese Icing…


Ingredients for the cakesStrawberry Red Velvet Cupcakes

  • 140g Plain Flour
  • 200g Unsalted Butter (at room temp)
  • 200g Caster Sugar
  • 60g Cocoa Powder
  • 4 Free Range Organic Eggs
  • 20ml Red Food Colouring (I like to use food colouring gel as it gives the cakes a much cleaner colour)
  • 1 tsp Pure Vanilla Extract
  • Pinch of Salt
  • 1 tsp Baking Powder
  • 1 ½ tsp White Wine Vinegar
  • 100ml Buttermilk
  • 4 tbsp Strawberry Puree


Ingredients for Icing


  • 500g Icing Sugar
  • 100g Unsalted Butter (at room temp)
  • 150g Cream Cheese (straight from the fridge)
  • 1tsp Pure Vanilla Extract


Method for the cupcake

  • Set the oven to 180°C and line a cupcake baking tray with paper cupcake liners.
  • In a clean, dry bowl add the butter and beat continuously until the colour changes.
  • Once the colour changes from yellow to cream, add in the caster sugar and beat again.
  • Add in the eggs and mix well until incorporated.
  • In a separate bowl, add in the flour, baking powder, salt, cocoa powder and stir with a spoon.
  • Now, add the dry flour mix to the wet egg mixture until combined.
  • Add in the buttermilk, vanilla extract, white wine vinegar and strawberry puree, whizz up with an electric mixer and add in the food colouring.
  • Now your batter is ready, so spoon it into the paper cupcakes liners. Make sure you fill them 2/3 full, this will allow enough room for the cupcakes to rise without any over spill whilst baking.
  • Place the cupcakes in the oven and bake for 15 to 20 minutes or until they spring back to the touch.
  • Once your cupcakes are ready, remove them from the oven and leave to stand in the baking tray for 5 minutes.
  • Once this 5mins is up, remove the cupcakes and leave to stand until the cakes are completely cold.
  • Whilst your cupcakes are cooling, this will provide the perfect time for you to make the cream cheese icing.


Method Cream Cheese Icing


  • In a clean, dry bowl add the butter and beat continuously until the colour changes form yellow to cream.
  • Once the colour change occurs, add in the cream cheese and beat again.
  • Using a tablespoon, add in the icing sugar one spoon at a time, stirring in between each addition. DO NOT add it all in at once, as the icing sugar will end up everywhere other than in your icing.
  • Now your cream cheese icing is ready so pipe it onto your cupcakes and serve.


Hope you’ve enjoyed this recipe! Don’t forget to share!


Lots of love,





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