Well, after a long month off thanks to Influenza and pneumonia, I'm back. Small batch fresh strawberry cupcakes are the perfect, non-time consuming dessert you need in your life.
Moist, full of fresh strawberry puree and super simple to make. The best part they can be made in one mixing bowl. Whip these sweet treats up all within about 1 hour time frame. Serve at any occasion and will be perfect for Valentine's Day.
After the holiday rush and being so sick, these cupcakes were refreshing to make. I needed something strawberry in my life and truly didn't want to see another cookie. So do yourself a favor and make these for the love of your life or for your kiddos! They will not be disappointed!
Other strawberry desserts that everyone will love are strawberry powdered sugar donut cake, mini strawberry crunch bundt cakes, and strawberry shortbread cookie cups.
Why you will love these cupcakes?
- They are super simple to make
- All made in one bowl
- Very moist and bursting with fresh strawberry flavor
- Perfect dessert for Valentine's Day
Ingredients
- All-purpose flour
- Granulated sugar
- Unsalted butter
- Fresh strawberries
- Freeze dried strawberries
- Confectioner's sugar
- Strawberry extract
Step by step instructions
Strawberry cupcakes
Process strawberries down in a food processor and add puree to small bowl and set aside.
Preheat oven to 350 degrees and line muffin pan with cupcakes liners. Whisk dry ingredients together in a bowl and set aside.
In the bowl with ⅓ cup strawberry puree, mix in an egg, milk, vanilla and strawberry extract. Pour the wet ingredients along with melted butter into the dry ingredients
Cream together until no streaks remain. Transfer batter to prepared cupcake liners and fill between ⅔ and ¾ full. Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. Cool cupcakes.
Whipped strawberry buttercream frosting
In a food processor, add the freeze dried strawberries and confectioner's sugar. Pulse down until you have a fine powder. Transfer powder mixture into a bowl and set aside.
In another mixing bowl, cream together the butter and heavy cream until smooth and creamy. Add in confectioner's sugar mixture slowly along with a pinch of salt. Mix until you have your desired consistency. Pipe on to cooled cupcakes and enjoy!
Substitutions and variations
- Use store bought strawberry puree if you don't want to make fresh puree
- Boxed cake mix or cake flour can be substituted for cupcakes
- Make them into mini or jumbo cupcakes
- Use a mulled strawberry buttercream such as this one
- Add chocolate shavings to the top of the cupcakes
Frequently asked questions
Air bubbles in the batter create the moistness in any cupcake. So don't overmix as this will create a very dense cupcake.
No, you can use frozen strawberries as well. Moisture content will be different when making puree so be aware of that when mixing.
Small batch strawberry cupcakes
Equipment
- 1 Electric mixer
- 1 muffin tin
- 1 Silicon Spatula
- Mixing bowls
- Measuring cups and spoons
- 1 Food processor
Ingredients
Strawberry cupcakes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- ⅓ cup strawberry puree
- 1 large egg
- 2 tablespoon 2% milk
- 1 teaspoon vanilla extract
- ½ teaspoon strawberry extract
- 2 tablespoon unsalted butter slightly melted
Whipped strawberry buttercream frosting
- 4 tablespoon unsalted butter room temperature
- pinch of salt
- ¼ cup heavy cream
- 1½ cup confectioner's sugar
- ¼ cup freeze dried strawberries processed to powder
Instructions
Strawberry cupcakes
- In a food processor, puree the fresh strawberries down. Place in bowl and set aside.
- Preheat oven to 350° and line muffin tin with cupcake liners and set aside.
- In a medium mixing bowl, whisk together the flour, sugar, salt, and baking powder.
- In the bowl with the strawberry puree, add in the egg, milk, vanilla and strawberry extract. Fold these ingredients along with the melted butter into the dry ingredients. Mix until well combined and no streaks remain.
- Spoon with a tablespoon the batter into the cupcake liners until they are between ⅔ and ¾ full.
- Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely before frosting. Store in an airtight container for up to 3 days.
Whipped strawberry buttercream frosting
- With a food processor, pulse down the freeze dried strawberries until they become a powder. Add in the confectioner's sugar until they have mixed well. Fold in pinch of salt.
- In another mixing bowl, cream together the butter and heavy cream until smooth and creamy. Add in the strawberry powdered sugar slowly until completely incorporated.
- Pipe the frosting onto the cooled cupcakes. Serve and enjoy.
Notes
- Store in airtight container for up to 3 days.
- You can also use store bought strawberry puree if you don't want fresh.
Nutrition
Fruit recipes to enjoy!
- Raspberry banana cruffins
- Simple key lime pie truffles
- Fresh peach cobbler pound cake
- Cherry blossom cake donuts
Fun fact of the day!
In Eastern Africa, you can buy beer brewed from bananas.
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