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Fruit cupcake with liner peeled off
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5 from 4 reviews

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!
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Dessert
Cuisine: American
Keyword: Cupcakes, Small Batch, Strawberry
Servings: 6 Cupcakes
Author: Erin Cernich


  • 1 - Muffin/Cupcake Pan


  • 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 pureed in a blender
  • 1 large egg
  • 2 tablespoons milk any milk type will work
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted and cooled slightly


  • In a small blender or food processor, puree the fresh strawberries.
  • 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 and add stir in the egg, milk and vanilla extract. Fold the liquid ingredients and 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 16-18 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 3 days.