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Small Batch Strawberry Cupcakes

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4.7 from 13 reviews

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Say goodbye to dense cupcakes and hello to six of the softest strawberry cupcakes full of strawberry flavor. A special mixing method provides a fluffy texture, and fresh (or frozen!) strawberries are reduced to a thick sauce to deliver pure flavor. The pretty pink cupcakes make wonderful centerpieces for your birthday, seasonal, or special celebrations.

For a double dose of strawberry, finish with rich strawberry buttercream made from freeze dried strawberries

Vivian commented: “Great cupcakes, and the perfect amount for us. I highly recommend using the strawberry frosting on this site too. They make a perfect pair. Thanks for the recipe!” ★★★★★

I’ll be the first to admit, I hate to hear when people don’t care for my recipes. But that motivates me to try and perfect a light and fluffy cupcake that tastes like what I’ve said it should. I first published this recipe in 2020, and since then, a few readers have noted they don’t taste the strawberry. So I’ve gone back into the ‘test kitchen’ and revised the recipe to deliver a stronger strawberry flavor.

Sure, we could use a flavored extract, but I can’t even wrap my head around what artificial strawberry tastes like. Or chunks of strawberry, which may be fun for a little texture, but they’ll likely sink to the bottom and yield the dreaded ‘soggy-bottom’.

My favorite solution: use fresh strawberry puree, but cook it and reduce it by half. This removes excess moisture (which can dilute flavor and yield a dense cupcake) and leaves us with a thick, robust strawberry sauce. The result: strawberry cupcakes that taste like strawberry!

Bonus: I also changed the mixing method for the batter. My new favorite way to make plush cakes limits gluten development when preparing the batter. And you’ll have to read on to find out how this is accomplished (hint: I use the same mixing method for the lemon small batch cupcakes and the super light six-inch small vanilla cake)!

My Pro Tips On A Few Ingredients

Pretty in pink strawberry cupcake with strawberry frosting on a table.
  • Fresh strawberries are ideal for bright natural flavor, but frozen strawberries will work out of season. 
  • To further enhance the flavor of the cupcakes, use salt.  It is kind of magical how salt will balance sweetness in a way to lets other flavors shine.
  • I have tested these cupcakes with a variety of milk types: whole, 2%, and even coconut milk imparts enough moisture to keep the cupcakes soft.

How To Make (In Pictures)

Fresh strawberries in a blender.

Add the strawberries to a small blender or food processor. Pulse until smooth.

Strawberry puree being strained into a small saucepan.

Pour the puree into a small saucepan. Cook over medium heat until the puree has been reduced by half.

Tip! Not a fan of seeds? Strain the puree through a fine mesh strainer set over the saucepan.

Cooked strawberry puree in a measuring cup.
The strawberry puree will be thick – almost like applesauce or even yogurt. And it needs time to cool down. Expedite this process by popping the puree in the refrigerator for about 30 minutes.

Tip! Make the strawberry puree ahead of time and keep it in the refrigerator. Bring it to room temperature when you are ready to make the cupcakes.

Butter cubes in a mixing bowl with flour in sugar.

Add the flour, sugar, baking powder, salt, and butter cubes to your mixing bowl.

Dry ingredients and butter reverse creaming method in a mixing bowl.

Mix until the butter has been broken down into small pieces and resembles coarse sand.

Let’s Talk About Reverse Creaming

I’ve hinted at it long enough … I first learned this technique from watching Food Network. After further research, I found that the talented Rose Levy Beranbaum perfected the method for making cakes.

So, what is it? Simply put, rather than creaming the butter and sugar first, both are added to the dry ingredients and mixed to a sandy texture. The butter coats the flour, which minimizes gluten development, which yields a pillowy soft cake.

Strawberry puree added to a mixing bowl with wet ingredients.

In a small mixing bowl, whisk together the milk, egg, and vanilla so the egg is fully mixed. Add the strawberry puree and whisk.

Wet and dry cake ingredients combined in a mixing bowl.

Slowly drizzle the wet ingredients over the dry and mix until just combined.

Cake batter in cupcake liners in a cupcake pan.
The batter may look lumpy – that’s ok! Portion the batter equally into the cupcake liners and bake for about 16 minutes. The cupcakes will be springy to the touch when they are done!

Tip! Worried about the paper liners sticking to the cupcakes? Two tips: 1. Let the cupcakes cool completely before removing the liners. And 2. Cheap liners are more likely to stick, even when completely cool.

A cake platter full of strawberry cupcakes.

FAQ

How can I get a darker shade of pink in the cupcakes?

The strawberry puree will provide a delicate hue, but if you want a brighter color, add a drop or two of pink food coloring to the batter.

A double strawberry cupcake with the liner peeled back.

Did you make these cupcakes for a special occasion? I’d love to hear about it (and how you decorated them!) Let me know in the recipe comments below!

Pretty in pink strawberry cupcake with strawberry frosting on a table.

Small Batch Strawberry Cupcakes

4.7 from 13 reviews
Say goodbye to dense cupcakes and hello to six of the softest strawberry cupcakes! A special mixing method and fresh strawberry sauce deliver light and flavorful cupcakes.
Print Recipe Pin Recipe Save Recipe
Yield6 Cupcakes
Prep20 minutes
Chill30 minutes
Cook16 minutes

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 organic cane sugar (or granulated sugar)
  • 2 tablespoons unsalted butter, room temperature and cut into cubes
  • 3 tablespoons milk, room temperature (any milk type will work)
  • 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 organic cane sugar
  • Add the butter cubes to the dry ingredients. Mix on medium-high speed until the butter is broken up and the mix resembles coarse sand. Note – The butter should still feel cool to the touch. If it's too warm, the cake may come out dense.
    2 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. Add the strawberry puree and whisk to combine.
    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 the wet ingredients into the dry until incorporated and no dry streaks remain. It is ok if the batter is a little lumpy.
  • 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. Frost with your favorite frosting (mine is the freeze-dried creamy strawberry frosting!).
  • Unfrosted cupcakes can be covered and stored at room temperature for up to 3 days. Frosted cupcakes, 2 days. Beyond that, I recommend refrigerating them if they are frosted.
I’d love to hear from you!If you try the recipe, please let me know! Leaving a comment + star encourages others to try it, and the support helps me continue to provide FREE recipes. Thank you!

Notes

  • Serving Size – This is a small batch recipe that can be doubled.
  • Strawberry Puree – After readers have mentioned the strawberry flavor really doesn’t come through, I have re-tested the recipe with cooking and reducing the strawberry puree.  This removes extra moisture and leaves a more pronounced flavor.  
  • 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 of mixing limits gluten development and yields fluffy and airy cupcakes.
  • 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 2 days.  I recommend refrigerating frosted cupcakes after day 2 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 Estimates

Calories: 194kcal | Carbohydrates: 34g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 183mg | Potassium: 66mg | Fiber: 1g | Sugar: 18g | Vitamin A: 171IU | Vitamin C: 9mg | Calcium: 57mg | Iron: 1mg
Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.

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4.70 from 13 votes (9 ratings without comment)

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11 Comments

    1. Hi Mary – A 9-inch, 2 layer cake is pretty big. You’d probably need to triple the recipe for a cake that size.

  1. 5 stars
    I made this tonight because my son & I picked a handful of tiny wild strawberries & then he found a discarded cupcake after a school graduation. Logic followed that he NEEDED a cupcake. I ended up using strawberry jam instead of strawberry purée and the recipe came out awesome. Thank you!

  2. 3 stars
    Disappointing. The actual cake wasn’t soft like I thought it would be and it was lacking flavor

  3. 5 stars
    Great cupcakes, and the perfect amount for us. I highly recommend using the strawberry frosting on this site too. They make a perfect pair. Thanks for the recipe!