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The best homemade strawberry cupcakes with strawberry buttercream frosting made from fresh strawberry puree!
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4.60 from 10 votes

Mini Strawberry Cupcakes

Course Sweets & Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 30 mini cupcakes
Calories 95kcal
Author Kristine Underwood

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.
  • Using an electric mixer on medium speed, cream butter and sugar together until smooth.
  • Add the egg, vanilla, sour cream, and milk and continue mixing for another minute or so until incorporated.
  • Using a rubber spatula, fold in the chopped 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.
  • 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.
  • Slowly add powdered sugar and mix until it's nice and smooth.
  • Stir in 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.
Nutrition
Serving: 1 cupcake | Calories: 95kcal | Carbohydrates: 22g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 60mg | Potassium: 29mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 188IU | Vitamin C: 5mg | Calcium: 13mg | Iron: 0.3mg