Introduction
You’ll adore these bite-sized treats that pack a sweet, real strawberry flavor into every component. The cupcakes are tender and moist, topped with a vibrant, silky strawberry buttercream that uses freeze-dried berries for intense taste without adding excess moisture. They’re the perfect pretty and portable dessert for any celebration.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 36 mini cupcakes
Ingredients
- 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
- 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
- Preheat your oven to 350°F (175°C). Line a mini cupcake pan with 36 mini liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer, beat the 1/4 cup room temperature butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Beat in the eggs, one at a time, followed by the 1 teaspoon of vanilla extract.
- Mix in 1-2 tablespoons of freeze-dried strawberry powder until fully incorporated.
- Add half of the dry flour mixture to the wet ingredients, mixing on low speed until just combined.
- Pour in the 1/4 cup of whole milk and mix until combined.
- Fill each mini cupcake liner about 2/3 full (about 1 tablespoon of batter).
- Bake for 13-15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- For the Buttercream: In a large bowl, beat the 1/2 cup room temperature butter until smooth and creamy.
- Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until combined. Scrape down the bowl as needed.
- Mix in the 1 teaspoon vanilla extract and 2 teaspoons of freeze-dried strawberry powder.
- Add 2 tablespoons of whole milk and beat on medium-high speed for 2-3 minutes until frosting is light and fluffy. If needed, add an additional tablespoon of milk to reach your desired piping consistency.
- Pipe or spread the frosting onto the completely cooled cupcakes.
Variations
- Swirled Frosting: Create a two-toned effect by adding a drop of pink gel food coloring to only half of your buttercream, then spooning both the pink and white frostings together into a piping bag.
- Dipped Tops: Instead of piping, dip the cooled cupcake tops into the buttercream and twist for a smooth, glazed finish.
- Crumb Coat: For a super polished look, apply a thin “crumb coat” layer of frosting, chill the cupcakes for 15 minutes, then apply a final decorative layer.
- Strawberry Garnish: Top each frosted cupcake with a tiny fresh strawberry slice or a sprinkle of extra freeze-dried strawberry powder for texture.
Tips for Success
- Ensure all butter and eggs are truly at room temperature for a smoother, better-emulsified batter that rises evenly.
- For the most vibrant pink frosting, sift your freeze-dried strawberry powder to remove any large berry seeds before adding it to the buttercream.
- Use a cookie scoop or a tablespoon to portion the batter into the mini liners for consistent sizing and baking.
Storage & Reheating
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Frosted cupcakes should be stored in the refrigerator in an airtight container for up to 3 days. Let them come to room temperature for about 30 minutes before serving for the best texture and flavor.
FAQ
Can I make regular-sized cupcakes instead?
Yes, this batter will yield about 12 standard cupcakes. Increase the baking time to 18-22 minutes.
Why use freeze-dried strawberry powder instead of fresh puree?
Freeze-dried powder provides concentrated strawberry flavor and a vibrant color without adding extra liquid, which would throw off the recipe’s balance and make the cupcakes gummy.
My buttercream is too thick. What should I do?
Simply add more milk, one teaspoon at a time, while mixing until it reaches your desired, pipeable consistency.
My buttercream is too thin. How can I fix it?
Add more sifted powdered sugar, a quarter cup at a time, and mix until it thickens up.
Can I make the cupcakes ahead of time?
Absolutely. Bake and cool them completely, then store unfrosted in an airtight container overnight. Frost the day of serving.
Where can I find freeze-dried strawberry powder?
You can buy it pre-made or make your own by pulsing freeze-dried strawberries in a blender or food processor until they become a fine powder.