Small Batch Strawberry Cupcakes

5 from 5 votes

A delicious small batch strawberry cupcakes recipe topped in a wonderful strawberry frosting.

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Servings: cupcakes

1/2 cup all purpose flour spooned and leveled with a knife (make sure NOT to pack the flour)
1/3 cup powdered freeze dried strawberries (Put freeze dried strawberries into a food processor and mix until in powder form)
1/2 teaspoon baking powder
1/8 teaspoon salt
1 large egg
1/4 cup granulated sugar or cane sugar
2 teaspoons vanilla extract
4 Tablespoons butter melted and slightly cooled
1/4 cup milk (or almond milk)

4 Tablespoons butter softened
1 cup powdered sugar
1/2 teaspoon vanilla extract
3 Tablespoons heavy cream or half and half
1/3 cup powdered freeze dried strawberries (Put freeze dried strawberries into a food processor and mix until in powder form)

Preheat oven to 350°F (177°C). Make sure your oven rack is in the top 1/3 of the oven.
Grease a silicone muffin pan OR add 6 liners to a 12 cup muffin pan.
In a medium bowl, combine 1/2 cup flour, 1/3 cup strawberry powder, 1/2 teaspoon baking powder, and 1/8 teaspoon salt. Set aside.
In a large bowl, whisk the egg and 1/4 cup sugar for about 30 seconds. Add the 2 teaspoons vanilla extract and 4 Tablespoons melted butter and whisk until well combined.
Add half the dry ingredients to the bowl of wet ingredients and whisk until just combined. Add 1/4 cup of milk, and whisk until just combined. Add the remaining dry ingredients and whisk until combined. Be careful not to overmix!
Bake for 14-18 mins, until a toothpick inserted into the center of the cupcakes comes out clean or with just a couple dry crumbs.
Transfer to a cooling rack and cool completely before frosting.
To make the frosting, put 4 Tablespoons of softened butter, 1 cup of powdered sugar, 1/2 teaspoon vanilla extract, 3 Tablespoons heavy cream, and 1/3 cup powdered freeze dried strawberries into a food processor and mix until frosting forms.
To decorate the cupcakes, spread frosting on top of cupcakes with a knife OR pipe the frosting onto the cupcakes using a pastry bag and nozzle.

Expert tips:

Don’t use old freeze dried strawberries or a bag that has been open a while. Once the bag has been opened, they tend to absorb moisture and won't turn into a smooth powder.
To soften cold refrigerated butter for the frosting, pop it into the microwave for 20 seconds.
For the frosting, you don't need to clean out your food processor after powdering the freeze dried strawberries. Having a little extra in there isn't an issue.
To store: Store in an airtight container for 2 days or refrigerate for 3-4 days.

To make these dairy-free:

For the cupcakes, instead of regular butter, you can use olive oil or dairy-free butter at a 1:1 ratio. Instead of the milk, you can use almond milk or any non-dairy milk of choice. Bake them for 18-20 minutes.
For the frosting, instead of butter, you can use dairy-free butter. Instead of heavy cream, you can use a dairy-free creamer or almond milk.