Mini Strawberry Cupcakes with Strawberry Buttercream Frosting

Introduction

These adorable mini strawberry cupcakes pack a double punch of berry flavor. The tender, pink-speckled cakes are topped with a luscious, naturally pink buttercream that’s bursting with real strawberry taste. They are perfect for parties, baby showers, or any occasion that calls for a sweet, bite-sized treat.

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

For the Mini Cupcakes:

1. Preheat your oven to 350°F (175°C). Line a mini muffin tin with 36 paper liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, use a hand mixer or stand mixer to cream the 1/4 cup butter and granulated sugar together until light and fluffy, about 2-3 minutes.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Mix in 1-2 tablespoons of freeze dried strawberry powder until fully incorporated.
6. Add half of the dry flour mixture to the wet ingredients and mix on low speed until just combined. Pour in the 1/4 cup of milk and mix. Finally, add the remaining dry ingredients and mix until the batter is smooth, being careful not to overmix.
7. Divide the batter evenly among the prepared mini cupcake liners, filling each about 2/3 full.
8. Bake for 12-15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

For the Strawberry Buttercream Frosting:

1. In a large bowl, beat the 1/2 cup butter with a mixer until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, mixing on low speed after each addition.
3. Add the vanilla extract and 2 teaspoons of freeze dried strawberry powder, and mix to combine.
4. Add 2 tablespoons of milk and beat the frosting on medium-high speed for 2-3 minutes until light and fluffy. If the frosting is too thick, add the remaining tablespoon of milk, one teaspoon at a time, until your desired consistency is reached.
5. Pipe or spread the frosting onto the completely cooled cupcakes.

Variations

• Chocolate-Dipped: Dip the tops of the frosted cupcakes in melted white or dark chocolate and let set for a decadent finish.
• Stuffed Center: Use a piping tip or small knife to carve out a little center from each cooled cupcake and fill with a dollop of the strawberry buttercream before frosting the top.
• Sundae Style: Top the frosted cupcakes with a drizzle of chocolate or caramel sauce and a mini dollop of whipped cream.
• Sprinkle Fun: Roll the edges of the frosted cupcakes in colored sprinkles, sanding sugar, or crushed freeze-dried strawberries for extra texture and color.

Tips for Success

• Ensure your butter and eggs are truly at room temperature for a smoother, more emulsified batter and frosting.
• For the brightest pink color and strongest strawberry flavor in the frosting, use a full 2 tablespoons of strawberry powder in the cupcake batter if desired.
• To prevent a gritty frosting, sift your powdered sugar before adding it to the butter.
• Use a cookie scoop to portion the cupcake batter evenly for uniformly sized mini cupcakes.

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. These cupcakes are not typically reheated.

FAQ

Can I use fresh strawberries instead of freeze-dried powder?

No, fresh strawberries add too much liquid and will alter the texture of both the cupcakes and frosting significantly. Freeze-dried powder provides concentrated flavor and color without adding moisture.

Why are my cupcakes dense?

This is usually caused by overmixing the batter after adding the flour. Mix just until the ingredients are combined.

My frosting is too runny. How can I fix it?

Gradually add more sifted powdered sugar, a few tablespoons at a time, and mix until it thickens to your desired consistency.

Can I make regular-sized cupcakes with this recipe?

Yes, this batter will yield approximately 12 standard cupcakes. Bake at the same temperature for 18-22 minutes.

Where can I find freeze-dried strawberry powder?

You can often find it in the baking aisle, the natural foods section, or with the dried fruits. You can also make your own by pulsing freeze-dried strawberries in a clean coffee grinder or food processor until a fine powder forms.

Can I make the cupcakes ahead of time?

Absolutely. Bake and cool the cupcakes completely, then wrap them tightly and freeze. Thaw at room temperature before frosting. The frosting can also be made ahead and refrigerated for up to a week; let it come to room temperature and re-whip before using.