This is a super easy recipe for Small Batch Strawberry Cupcakes! You only need one bowl to make 6 perfectly moist and tender cupcakes, that are full of strawberry flavor.
Fresh Strawberry Cupcakes
If you are like me, when you think of a strawberry cupcake, you want the cupcake to taste like, well, 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 a fresh strawberry puree. I like chopped strawberries, but for cupcakes, I want to enjoy the simple cake and texture. Freeze-dried strawberries are great as well, but I prefer to reserve those for the 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 that with the 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 baked cupcake may not exactly come out pink or red, you can be sure that the strawberry flavor really comes through. Though, if you want to drive home that these cupcakes are strawberry, you can add a bit of red food coloring. For me, I like to keep my cakes in their natural form!
Small Batch Strawberry Cupcakes
These Small Batch Strawberry Cupcakes are the perfect answer for any cupcake craving you may have. Unless you are baking for a large party, sometimes having dozens of leftover cupcakes around can be too much.
Plus, these cupcakes definitely taste the best when enjoyed the day they are baked. They do store well in an airtight container, though the more they sit around they are likely going to get dry.
As I have talked about in other small batch recipes, I have only tested and made these cupcakes in a small batch. If you want to make a larger batch, I can’t say for certain that simply doubling the recipe will work. There is so much baking science behind cakes, and the wrong ratio of any ingredient can throw the whole batch off.
Strawberry Cupcake Frosting
I can’t decide if the cupcake or the frosting is the best part of the cupcake. These strawberry cupcakes are pretty delicious, but when you add strawberry frosting, the competition is close!
To round out the strawberry in these Small Batch Strawberry Cupcakes, I would highly recommend Strawberry Whipped Buttercream Frosting. We use freeze-dried strawberries to get the fresh strawberry flavor that way you don’t have to worry about too much liquid in the buttercream.
These strawberry cupcakes are a great way to hold on to summer for as long as we can. Because before you know it, we are going to see pumpkin and apple desserts all over the place!
More Small Batch Cupcake Recipes
Small Batch Strawberry Cupcakes
Equipment
- 1 – Muffin/Cupcake Pan
Ingredients
- 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
Instructions
- 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.