Small Batch Strawberry Cupcakes

Small batch of strawberry cupcakes with strawberry frosting arranged on a table.

4.70 from 13 reviews

Small Batch Strawberry Cupcakes

From-scratch small batch strawberry cupcakes made with reduced fresh strawberry puree for natural strawberry flavor and delicate pink color. The recipe yields 6 moist and tender cupcakes, perfect for smaller celebrations.

Prep Time20

Cook Time16

Puree Cool30

Total Time1 6

Course: Dessert

Cuisine: American

Servings: Cupcakes

Calories: 194kcal

Author: Erin Cernich

Equipment

Ingredients

6 ounces strawberries, fresh or frozen about 3/4 cup
¾ cup all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
7 tablespoons granulated sugar
3 tablespoons unsalted butter, room temperature and cut into cubes
3 tablespoons milk, room temperature whole or 2%
1 large egg, room temperature
½ teaspoon vanilla extract

Instructions

Preheat the oven to 350F degrees and adjust oven rack to the middle position. Line a muffin pan with 6 cupcake liners.
In a blender or food processor, pulse the strawberries to a puree. Add the puree to a small saucepan and cook over medium heat until it is reduced by half (6 tablespoons). The strawberry sauce will be thick, almost like applesauce. Optional - Strain the puree through a fine mesh strainer set over the saucepan to remove the seeds.
6 ounces strawberries, fresh or frozen
Transfer the strawberry puree to a small bowl and refrigerate to cool completely - at least 30 minutes. The puree needs time to cool down so the butter doesn't melt and the egg doesn't scramble! Note - You can also make the strawberry puree ahead of time - like the night before - and bring to room temperature when ready to make the cupcakes.
In the mixing bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, salt, and sugar. Give the dry ingredients a quick mix to combine. Note – If using a stand mixer, I recommend the 3-quart mixing bowl (link above) for the small batch batter. Otherwise, you can use a hand mixer and medium mixing bowl.
3/4 cup all-purpose flour, 3/4 teaspoon baking powder, 1/4 teaspoon salt, 7 tablespoons granulated sugar
Add the butter cubes to the dry ingredients. Mix on medium speed until the butter is broken up and the mix resembles coarse sand. About 1 to 2 minutes.
3 tablespoons unsalted butter, room temperature and cut into cubes
In a small bowl or liquid measuring cup, add the milk, egg, and vanilla. Whisk to mix the egg, then add the strawberry puree and whisk until well combined.
3 tablespoons milk, room temperature, 1 large egg, room temperature, 1/2 teaspoon vanilla extract, 6 ounces strawberries, fresh or frozen
Turn the mixer on low speed. Slowly drizzle half the wet ingredients into the dry and mix for about 90 seconds. The batter will be thick and smooth. Scrape down the bowl as needed. Add the remaining wet ingredients and keep mixing for another minute.
Pour equal amounts of batter into the prepared cupcake liners. Tip – Use a small cookie scoop to help with portioning and less mess!
Bake for 16 to 18 minutes or until a toothpick inserted in the center comes out clean. Cool the cupcakes in the pan set on a wire cooling rack for 5 minutes. Then transfer the cupcakes to the wire rack to cool completely before frosting. The cupcakes are great with the small batch strawberry frosting.

Notes

Serving Size - This is a small batch recipe that can be doubled.
Stand Mixer - For the cupcakes and frosting, you can use your stand mixer with a standard bowl and attachments. However, because this is a small batch recipe, both cupcake batter and frosting will mix more evenly when you use a 3-quart mixing bowl.
Reverse Creaming Method – You will notice we mix the butter and sugar with the other dry ingredients first. This method limits gluten development and yields fluffy cupcakes.
Room Temperature Ingredients – It is important all of the cold ingredients are brought to room temp so they can properly emulsify. Which is anywhere from 65F to 72F degrees. Take them out of the fridge about 30 to 60 minutes before using.
Make Into A Cake - The recipe will work to make a small single- layer 6-inch cake using a round 6-inch cake pan.
Storing – Unfrosted cupcakes can be stored covered at room temperature for up to 3 days, and frosted cupcakes for up to 2 days. After that, I recommend refrigerating because of the frosting.
Freezing – The baked, unfrosted cupcakes can be frozen for up to 3 months. Wrap individually in plastic wrap and place in a freezer bag. Thaw in the refrigerator and bring to room temperature to serve.

Nutrition