Mini Strawberry Cupcakes with Strawberry Buttercream Frosting

Mini Strawberry Cupcakes topped with strawberry buttercream frosting on a gray cake stand.

5 from 9 votes

Mini Strawberry Cupcakes with Strawberry Buttercream Frosting

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.

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 375kcal

Author: Lauren Harris

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 2/3^rds 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