Small Batch Strawberry Cupcakes
A super easy recipe for small batch strawberry cupcakes! You only need one bowl to make these moist and tender cupcakes. Fresh strawberry puree gives the cupcakes their delicious strawberry flavor and perfect texture! Frost with strawberry whipped buttercream frosting for a complete strawberry treat!
Servings: 6 Cupcakes
Equipment
- 1 - Muffin/Cupcake Pan
Ingredients
Strawberry Cupcakes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup + 2 tablespoons fresh strawberry puree about 1/2 cup of fresh strawberries, pureed in a blender
- 1 large egg, room temperature
- 2 tablespoons milk, room temperature any milk type will work
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted and cooled slightly
Instructions
- In a small blender or food processor, puree the fresh strawberries. If you prefer no seeds in your strawberry puree, you can strain it to remove the seeds. Set aside.
- Preheat the oven to 350F degrees and adjust oven rack to the middle position. Line a muffin pan with 6 cupcake liners.
- In a medium mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- In a liquid measuring cup, measure out the strawberry puree. Add the egg, milk, and vanilla. Fold the liquid ingredients, along with the melted butter, into the dry ingredients until no dry streaks remain.
- Using a cookie scoop or spoon, pour the batter into the cupcake liners about two-thirds full.
- Bake for 16 to 18 minutes or until a toothpick inserted in the center comes out clean. Cool the cupcakes in the muffin pan for 5 minutes before transferring to a wire rack to cool completely.
- Allow the cupcakes to cool before frosting. The cupcakes are best enjoyed the day they are baked. Any leftovers can be stored in an airtight container at room temperature for up to 3 days.
Notes
- Serving Size - This recipe is intended and has only been tested as a small batch. I can't say for certain how doubling the recipe will work.
- Frosting - I recommend the strawberry buttercream frosting, but you can certainly use any frosting flavor you like!
- Strawberry Puree - You will need about a 1/2 cup of fresh strawberries to make the puree. I don't strain my strawberry puree, but if seeds bother you, can you strain it through a fine mesh strainer.
- Make Into A Cake - The recipe will work to make a small single layer 6-inch cake using a round 6-inch cake pan.