An 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 soft texture. Finish the cupcakes with strawberry whipped buttercream frosting for a complete strawberry treat!
Fresh Strawberry Cupcakes
If you are like me, when you think of a strawberry cupcake, you want the cupcake to taste like strawberry. I have tried different variations to get the strawberry flavor to come through; chopped strawberries, freeze-dried strawberries, and fresh strawberry puree.
By far, my favorite is fresh strawberry puree for these small batch strawberry cupcakes because it highlights the fresh fruit flavor. I like chopped strawberries, and use them in my strawberry biscuit cookies, and of course, strawberry shortcake. But for cupcakes, I want to enjoy the soft texture and pure flavor of a strawberry cupcake.
Freeze dried strawberries are great as well, and I have great success in using freeze dried fruit in my cupcakes – like the gluten free peach cupcakes. But for this recipe, I reserve the freeze dried strawberries for the frosting.
Why You’ll Love These Cupcakes
- They taste like strawberry – And as well they should! The fresh strawberry puree is a must for flavor and texture.
- Easy to make – A small batch of cupcakes is naturally easier because you are working with a small amount of batter. But for these cupcakes, you could say they are prepared in a single bowl.
- Soft and fluffy – Much like my small batch vanilla cupcakes, the strawberry cupcakes are incredibly tender and moist.
- Strawberry frosting – A strawberry cupcake should probably be crowned with strawberry frosting. You can even try the butter free strawberry frosting for a rich strawberry flavor, or go for the chocolate covered strawberry idea and top with chocolate butter free frosting!
How Does Fresh Strawberry Puree Work In Cupcakes
You may be wondering how the strawberry puree works with the texture and consistency of the cupcake batter. I was wondering the same thing too.
However, you typically add liquid of some sort to your cake batter – such as like milk, water, or even oil. Replacing most of the traditional liquid in the cupcake with strawberry puree works great. With this recipe, we are not adding too much puree, and yet just enough to make the strawberry flavor come through.
And while the small batch strawberry cupcakes may not exactly come out pink or red, you can be sure to taste strawberry. Though, if you want to drive home that these cupcakes are strawberry, you can add a bit of red food coloring.
Everything You Need To Make small batch Strawberry Cupcakes
Ingredients
- Fresh Strawberries – For the puree, you’ll likely need at least 1/2 cup of fresh strawberries.
- All-Purpose Flour – I don’t have a gluten free counterpart to these cupcakes yet, but you can try the gluten free chocolate cupcakes or gluten free vanilla cupcakes and top them with the strawberry frosting!
- Baking Powder – For texture and lift.
- Salt – To balance and enhance the flavor.
- Granulated Sugar – Or you can swap in my favorite sugar – organic cane sugar.
- Egg – Only 1 room temperature egg is needed.
- Milk – Any milk fat will work. I’ve even had success with coconut milk!
- Vanilla Extract – For a little extra layer of flavor.
- Unsalted Butter – The melted butter adds the necessary fat to give the cupcakes texture and moisture.
Baking Equipment
- Mixing Bowl
- Cupcake Pan with Liners
- Liquid Measuring Cup – We use this to measure out the strawberry puree, and it also doubles as a liquid ingredient mixing vessel.
Tips For Cupcake Success
- Use fresh strawberries for the puree – To get the vibrant and fresh flavor of the strawberries.
- Stain the puree if you don’t like seeds – For me, I don’t mind the strawberry seeds, but if you adverse to them, strain the puree through a strainer.
- Allow the cupcakes to cool completely before frosting – Seems obvious, but I have to state it! We don’t want the yummy frosting to melt off.
- Try a lighter strawberry frosting – These strawberry cupcakes would be delicious with strawberry whipped coconut cream – which is incredibly light and sweet.
- Garnish with a fresh strawberry – For a very pretty small batch strawberry cupcakes presentation.
- Enjoy the cupcakes the day you bake them – This is really true for any dessert. This will give you the freshest flavor and texture.
FAQ’S: Strawberry small batch cupcakes
I haven’t tested a larger batch, but if you try it, let me know how they turn out!
I don’t know for sure. I know that when I have tested the 1:1 flours with my gluten free recipes, I find the flours to be very dry. Other ingredient amounts may need to be adjusted.
My preference is always fresh fruit. However, if you want to try frozen strawberries, I would thaw and drain them completely before you puree them.
Because I have adjusted the liquid ingredient ratios in this recipe to work with the puree, I don’t recommend it. You can try the gluten free peach cupcake recipe and swap the freeze dried peach powder for freeze dried strawberry powder.
Yes, the baked strawberry cupcakes can be frozen for up to 3 months. Wrap them tightly and store in a Ziploc bag. Thaw the cupcakes at room temperature.
Small Batch Strawberry 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.
Disappointing. The actual cake wasn’t soft like I thought it would be and it was lacking flavor
Sorry the cupcakes didn’t work for you.
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!
Thank you!!