Mini Strawberry Cupcakes may be small, but their flavor is definitely mighty! These bite-size treats are made with freeze dried strawberries giving them a strong, yet real, berry flavor. They are topped with a homemade, sweet and creamy strawberry buttercream frosting.
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Who says you can’t bake in the warmer months?
Light and fruity desserts like these Mini Strawberry Cupcakes or Mini Lemon Cupcakes are the perfect treat to help celebrate spring and summer holidays and special occasions.
This recipe uses real, freeze dried strawberries in both the cake portion and the frosting for the best strawberry flavor possible.
While we really wanted to use fresh strawberry puree, the results were just too unpredictable depending on the juiciness of the berries. Using freeze dried strawberry powder gives the same great results every time and provides even more strawberry flavor, not to mention a gorgeous, natural pink color.
Why This Recipe Works
Homemade desserts are the best. Cupcakes are easy to make and don’t contain any unnecessary ingredients or preservative.
These cupcakes are moist and delicious, with a burst of sweet strawberry flavor in every single bite.
Mini desserts of any kind are perfect at any type of gathering, party, holiday, or celebrations. These strawberry cupcakes are especially ideal for Valentine’s Day or for spring and summer celebration.
Step-By-Step Instructions
Ingredients
Strawberry Cupcakes
- 1 1/4 cups all purpose flour: we recommend using a high quality flour like King Arthur brand. When measuring the flour, loosen it with a spoon, then spoon it into a measuring cup. Level it off with the back of a butter knife. Do not pack the flour into the measuring cup.
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter (at room temperature)
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1-2 tablespoon freeze dried strawberry powder: you can buy freeze dried strawberry powder or use a blender to make your own from freeze dried strawberries.
- 1/4 cup whole milk
Strawberry Buttercream Frosting
- 4 cups powdered sugar
- 1/2 cup unsalted butter (at room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon freeze dried strawberry powder
- 2-3 tablespoons whole milk
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Equipment needed to make this recipe:
- mini cupcake pan
- mini cupcakes liners
- stand mixer or a hand-held electric mixer and large mixing bowl
- silicone spatula
- toothpicks
- piping bag and piping tips (if you want to make your frosting look fancier)
Prep!
Set the butter out about an hour before you are ready to begin to allow it time to come to room temperature.
Preheat your oven to 350°F. Line a mini cupcake pan with mini paper liners.
Create!
Combine the flour, baking powder, and salt in a small bowl. Mix and set aside.
In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar on medium high speed for 3 to 5 minutes, or until light and fluffy.
Add the eggs one at a time, then the vanilla extract and strawberry powder.
Turn the mixer to low and starting with the flour mixture, alternate adding the flour and milk to the bowl 1/3 at a time, until everything is just mixed, scraping down the sides of the bowl with a silicone spatula periodically. Be careful not to over mix.
Fill the cupcake liners about 2/3rds of the way full.
Bake the cupcakes for 12-15 minutes. Check to see if they are fully done baking by inserting a toothpick into the middle of a mini cupcake to see if it comes out clean.
Let cool completely.
To make the frosting, add the powdered sugar, butter, vanilla extract and freeze dried strawberry powder to the bowl of an electric mixer fitted with a paddle attachment.
Turn the mixer on to low speed and mix until all of the powdered sugar is wet. Add 1 tablespoon of the milk, then gradually add more until creamy, smooth, and the desired thickness is reached.
Present!
Top the cooled cupcakes with the buttercream frosting using a piping bag and tip, or a butter knife.
Top with a slice of strawberry, chopped strawberries or red sprinkles, if desired.
Tips and Techniques
- Set the butter out about an hour before you begin baking to allow it to come to room temperature.
- When measuring the flour, loosen it with a spoon, then spoon it into a measuring cup. Level it off with the back of a butter knife. Do not pack the flour into the measuring cup.
- If you use this recipe to make standard size cupcakes, you may need to increase the bake time by a few minutes. Remember, cupcakes are done baking when a toothpick inserted into the center comes out clean.
FAQ’s
How Do You Store Cupcakes?
You can store cupcakes without icing tightly covered at room temperature for a day or two, or with/without frosting in the refrigerator for up to seven days.
Can Cupcakes Be Frozen?
You can freeze cupcakes without frosting, tightly wrapped in plastic wrap, for 4-6 months.
Can Buttercream Frosting Be Frozen?
Yes. You can freeze buttercream frosting in an airtight container for up to 3 months. Allow it to thaw in the refrigerator before using.
More Mini Cupcake Recipes
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Mini Strawberry Cupcakes with Strawberry Buttercream Frosting
Ingredients
Mini Strawberry Cupcakes
- 1 1/4 cups all purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup butter (at room temperature)
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoons vanilla extract
- 1-2 tablespoons freeze dried strawberry powder
- 1/4 cup whole milk
Strawberry Buttercream Frosting
- 4 cups powdered sugar
- 1/2 cup butter (at room temperature)
- 1 teaspoon vanilla extract
- 2 teaspoons freeze dried strawberry powder
- 2-3 tablespoons whole milk
Instructions
Strawberry Cupcakes
- Preheat oven to 350°F. Line a mini cupcake pan with mini paper liners.
- Combine the flour, baking powder, and salt in a small bowl. Mix and set aside.1 1/4 cups all purpose flour, 1 1/4 teaspoons baking powder, 1/4 teaspoon salt
- In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar on medium high speed for 3 to 5 minutes, or until light and fluffy.1/4 cup butter, 3/4 cup granulated sugar
- Add the eggs one at a time, then the vanilla extract and strawberry powder.2 eggs, 1 teaspoons vanilla extract, 1-2 tablespoons freeze dried strawberry powder
- Turn the mixer to low and starting with the flour mixture, alternate adding the flour and milk to the bowl 1/3 at a time, until everything is just mixed, scraping down the sides of the bowl with a silicone spatula periodically. Be careful not to over mix.1/4 cup whole milk
- Fill the cupcake liners about 2/3rds of the way full.
- Bake the cupcakes for 12-15 minutes. Check to see if they are fully done baking by inserting a toothpick into the middle of a mini cupcake to see if it comes out clean.
- Let the cupcakes cool completely before topping with the icing.
Strawberry Buttercream Frosting
- Add the powdered sugar, butter, vanilla extract and freeze dried strawberry powder to the bowl of an electric mixer fitted with a paddle attachment.4 cups powdered sugar, 1/2 cup butter, 1 teaspoon vanilla extract, 2 teaspoons freeze dried strawberry powder
- Turn the mixer on to low speed and mix until all of the powdered sugar is wet. Add 1 tablespoon of the milk, then gradually add more until creamy, smooth, and the desired thickness is reached, increasing the mixer speed, if needed.2-3 tablespoons whole milk
- Top the cooled cupcakes with the buttercream frosting using a piping bag and tip, or a butter knife.
Notes
Tips and Techniques
- Set the butter out about an hour before you begin baking to allow it to come to room temperature.
- When measuring the flour, loosen it with a spoon, then spoon it into a measuring cup. Level it off with the back of a butter knife. Do not pack the flour into the measuring cup.
- If you use this recipe to make standard size cupcakes, you may need to increase the bake time by a few minutes. Remember, cupcakes are done baking when a toothpick inserted into the center comes out clean.
FAQ’s
How Do You Store Cupcakes?
You can store cupcakes without icing tightly covered at room temperature for a day or two, or with/without frosting in the refrigerator for up to seven days.Can Cupcakes Be Frozen?
You can freeze cupcakes without frosting, tightly wrapped in plastic wrap, for 4-6 months.Can Buttercream Frosting Be Frozen?
** Nutritional information is an estimate and may vary.Nutrition
This recipe was originally published on February 12, 2018. It was updated in April 2024 with new images, step-by-step instructions, tips, techniques, and FAQ’s.
