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Hey friends! Today, I’ve got one of my absolute favorite recipes to share—mini strawberry cupcakes made with fresh strawberries. Yes, FRESH STRAWBERRIES! In fact, that’s my favorite part. The real strawberries, give them a deliciously fresh and fruity summertime flavor that you just can’t beat (or match).
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The Secret is in the Strawberries
Fresh strawberries are the star of this recipe. They add a natural sweetness and a juicy pop of flavor that you just can’t get from artificial flavoring. When you bite into one of these cupcakes, you’ll get a little strawberry goodness in every bite.
But honestly, it’s not just the chopped strawberries in the batter that make these cupcakes extra special. It’s also the homemade strawberry puree that’s mixed into the buttercream icing. And don’t freak out on me here—it’s easy to make and trust me, the flavor it adds to the icing is well worth the extra step.
Tip
The fresh strawberry puree can be made ahead of time and stored in the fridge (or freezer). The puree is also great stirred into oatmeal and yogurt, so keeping some on-hand is very convenient.
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Here’s How To Make These Mini Strawberry Cupcakes
- Start by preheating your oven to 350 degrees Fahrenheit and lining your mini muffin tin with paper liners. If you don’t have liners, you can generously spray the tin with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and sea salt. Set this aside for now.
- Using an electric mixer on medium speed, cream the butter and sugar together until smooth. This should take about 2-3 minutes. Then, add in the egg, vanilla extract, sour cream, and milk. Continue mixing for another minute or so until everything is well incorporated.
- Now, the best part—folding in the fresh strawberries! Using a rubber spatula, gently fold in the chopped strawberries until they’re evenly distributed throughout the batter.
- Carefully spoon the batter into the lined muffin tins, filling each one just over halfway. Bake the cupcakes for 12-14 minutes, rotating the pan halfway through to ensure even baking. You’ll know they’re done when a toothpick inserted into the center comes out clean.
- Once baked, let the cupcakes cool completely before removing them from the tin.
Let’s Talk About The Detials
What I love most about these mini strawberry cupcakes is the texture. They’re light and fluffy with a tender crumb that pretty much melts in your mouth. Each bite is packed with juicy strawberries, adding a burst of freshness to the soft, moist cake. They’re really good.
And the icing. Oh, the icing! It’s a simple buttercream that’s jazzed up with the addition of homemade strawberry puree, which gives it a beautiful pink color (naturally), and also infuses it with a fresh, fruity flavor. The buttercream is creamy, smooth, and bursting with strawberry goodness.
Baking is all about sharing the love, and these mini strawberry cupcakes are a perfect way to do just that. I hope you enjoy making (and eating!) these mini strawberry cupcakes as much as I do. They’re a yummy way to celebrate the sweetness of fresh strawberries and add a touch of homemade goodness to any occasion.
Until next time, friends—happy baking and stay sweet!
Mini Strawberry Cupcakes
Ingredients
For the cupcakes:
- 1 1/3 cup flour (all-purpose)
- 1/2 cup sugar
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 6 TBS unsalted butter (room temperature)
- 1 egg
- 2 tsp vanilla
- 1/4 cup sour cream
- 1/4 cup milk (any kind)
- 1/4 tsp sea salt
- 1/2 cup fresh strawberries (chopped)
For the puree:
- 1/2 cup water
- 2 TBS honey
- 1 cup fresh strawberries (chopped)
For the icing:
- 1/2 cup unsalted butter (room temperature)
- 3 cup powdered sugar
- 3 TBS strawberry puree (may substitute all-natural strawberry spread)
- 1/4 tsp sea salt
Instructions
For the cupcakes:
- Preheat oven to 350 degrees and line mini muffin tin with paper liners or spray generously with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking soda, baking powder and sea salt.1 1/3 cup flour, 1/2 cup sugar, 1/4 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp sea salt
- Using an electric mixer on medium speed, cream butter and sugar together until smooth.6 TBS unsalted butter
- Add the egg, vanilla, sour cream, and milk and continue mixing for another minute or so until incorporated.1 egg, 2 tsp vanilla, 1/4 cup sour cream, 1/4 cup milk
- Using a rubber spatula, fold in the chopped strawberries.1/2 cup fresh strawberries
- Carefully spoon batter into lined muffin tins, filling just over halfway.
- Bake cupcakes for 12-14 minutes, rotating the pan halfway through to ensure even baking.
- Let cupcakes cool completely before removing from the muffin tin.
For the puree:
- In a medium size saucepan, bring all ingredients to a boil.1/2 cup water, 2 TBS honey, 1 cup fresh strawberries
- Simmer for 10-15 minutes until the strawberries break down and mixture becomes smooth and runny. Stir frequently.
- Cool the strawberry puree completely and then pour it into an airtight container. Store in the refrigerator for up to a week or freeze.
For the icing:
- Using an electric mixer on medium speed, beat the butter and sea salt until smooth.1/2 cup unsalted butter, 1/4 tsp sea salt
- Slowly add powdered sugar and mix until it's nice and smooth.3 cup powdered sugar
- Stir in strawberry puree.3 TBS strawberry puree
- Add milk one teaspoon at a time to reach the desired consistency (if needed).
- When cupcakes are cool, pipe icing onto cupcakes and garnish with a chopped or sliced strawberry.
I had to come and see how these beautiful cupcakes were made. We love strawberries and cupcakes and with birthdays, sleepovers and family get together’s these would be perfect. Honey and strawberries such a beautiful combination. Pinned for me to make.
Thank you so much!! Hope you enjoy them as much as we do! 🙂
Oops sorry I meant to ask how many cupcakes this recipe makes please?
Hi Sammie! Me too, to all of the above, haha! Thank you so much! I had a lot of fun making these. I made mini cupcakes and got about about 32 of them! Hope that’s helpful!
Good morning! I can’t seem to find the measurements for milk, sour cream, eggs and vanilla! Help!!!!
I’m not sure why, they appear to be in the recipe. I’ll try updating it just to be sure.
I baked these lovely cupcakes for my boyfriend and he loved it! Thank you – I love it too!
Yay! I’m so glad! They’re one of my personal favorites. 🙂
These cupcakes are gorgeous — and yes — completely legit!
Thank you so much Lisa! 🙂
How pretty these are! I think they’re be gorgeous at a baby shower or bridal shower!
Oh yes they would! They’re so dainty. Thank you so much!
That sounds like a blast! I need a night like that 🙂 These are gorgeous. I love how you piped the frosting to look like a rose. So pretty! Did you use a beveled tip to do it, and twisted the bag? I am just trying to figure out how you did it.
Hi Katie! Yes, you’re so close! I used a large open star tip (1M) and then you start in the center and kind of roll your wrist as you pipe around in a circle. It takes a little practice, but it’s an easy technique to quickly make “fancy” cupcakes! 🙂
What a lucky bunch of ladies they were! These cupcakes are absolutely adorable. Sounds like you guys had a great night!
Thank you so much! It was super fun! 🙂
Your cupcakes are so pretty and sweet. I love the mini size and the ingredients.
Thank you so much!! I love minis too, I feel like you can eat more… Right? 🙂
👋🏾, the recipe calls for 1 1/3 cups of flour but only 41.67g in metric conversation. Is that correct?
Hi Teresa! That’s definitely NOT correct. Haha! I think the hyphen in the 1 1/3 screwed up the conversion! I fixed it – THANK YOU for bringing that to my attention. 😉
Thank you! You’re welcome ☺️ they came out with enough batter to make exactly 12. (Love that) Now my dilemma is in making them regular vanilla, they only make 9. Any suggestions?
Very tough batter so far, and I haven’t added strawberries yet. I should have done them my own way: sour cream and egg together, half dry, milk and vanilla, finish dry. The recipe doesn’t specify when to add dry ingredients.