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Small Batch Strawberry Cupcakes

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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!

A row of three pretty little strawberry cupcakes with strawberry garnish.

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!
A double strawberry cupcake with the liner peeled back.

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

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.
A cake platter full of strawberry cupcakes.

FAQ’S: Strawberry small batch cupcakes

Can this recipe be doubled?

I haven’t tested a larger batch, but if you try it, let me know how they turn out!

Can I make the cupcakes gluten free by using a 1:1 gluten free flour?

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.

If it’s not strawberry season, will frozen strawberries work for the puree?

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.

Can I use freeze dried strawberries instead of the strawberry puree?

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.

Can I freeze the small batch strawberry cupcakes?

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.

A single strawberry cupcake on a table.
A single strawberry cupcake on a table.
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4.85 from 13 reviews

Small Batch Strawberry Cupcakes

Yield: 6 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!
Prep10 minutes
Cook18 minutes
Total28 minutes

Equipment

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.
    1 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup granulated 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.
    1/4 cup + 2 tablespoons fresh strawberry puree, 1 large egg, room temperature, 2 tablespoons milk, room temperature, 1/2 teaspoon vanilla extract, 2 tablespoons unsalted butter, melted and cooled slightly
  • 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.
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RECIPE NOTES

  • Serving Size – This is a small batch recipe that will yield 6 cupcakes.  I have not tested doubling the recipe.
  • 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.  
  • Storing – Unfrosted cupcakes can be stored covered at room tempertaure up to 3 days.  Beyond that, and they may start to dry out.  The cupcakes can also be wrapped tighly in plastic wrap, placed in a freezer bag, and frozen for up to 3 months.  Thaw in the refrigerator, then bring to room temp to frost and serve.
Course: Dessert
Cuisine: American
Author: Erin Cernich

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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about the author ...

I'm Erin and I'm all about desserts - and a little bit of butter!

I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch gluten free and traditional desserts - all homemade, all simple, and all for you! Click here to learn more about me!

4.85 from 13 votes (10 ratings without comment)

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comments & reviews

6 thoughts on “Small Batch Strawberry Cupcakes”

  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. 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!

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