Mini Strawberry Cupcakes


Why is that all things mini are just so cute?  Baby shoes, teacup dogs, doll house furniture, cocktail weiners, tartlets…things that are shrunken down are just so appealing that we can’t help but use words like adorable to describe them! 

The same goes for these tiny cupcakes—they are just so cute and poppable.  You can toss one in your mouth without the investment that a typical cupcake requires.  Unlike normal-sized cupcakes, there is no need to maneuver the perfect chomp of cake and frosting while trying to balance the cake in your hand, not bite the paper, and avoid dipping your nose in the frosting. 

With mini cupcakes, you can get all of the frosting and all of the cake all in one bite!  Plus, did I mention they are just so cute! 

The little bites of strawberry make these cupcakes especially delicious.  Just be sure to dice the fruit small enough so that every cupcake gets plenty of delicious fruity goodness! 

Mini Strawberry Cupcakes:

  • 1 stick unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 1.5 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 1.5 cups fresh strawberries, sliced then diced into small pieces

Preheat the oven to 350 F.  Insert mini-cupcake papers into a mini-cupcake pan. 

In a medium bowl combine the flour, baking powder and salt. 

In a separate large bowl, cream together the butter and sugar with an electric mixer on medium speed until fluffy, about 5 minutes.  Add the eggs one at a time.  Beat well after each addition.

Add the dry ingredients to the creamed mixture, alternating with the milk.  Mix for 3 minutes.  Use a rubber spatula to fold in the vanilla and the strawberries.  Be sure the strawberry pieces are distributed throughout all of the batter or else some mini-cupcakes won’t have any fruit! 

Fill the cupcake liners about 3/4 full if you like the little “muffin-top” to bake above the cupcake liner or about 1/2 way if you prefer the cake to bake even with the liner.  (Funny–this is the only situation I can think of where “muffin-top” is a good thing!)

Bake for about 15-20 minutes.  (These little guys are small so they bake quicker than you may think.)  A toothpick should come out clean when inserted into the middle.

Cool and frost with the vanilla frosting recipe of your choice.

Adapted from Crazy About Cupcakes by Krystina Castella.  You can (and should!) buy it here.


6 Responses

  1. These are adorable, but I can think of one exception to the “shrunken is cute” rule: heads. Shrunken heads are not cute. May I have a cupcake?!

  2. Hahaha, onlinepastrychef, I would have to agree with you on that point! And yes, you may have as many cupcakes as you’d like!

  3. It’s true! reg sized cupcakes are simply not worth it! cute pics!

  4. […] Easter is less than a weak away!) so I wanted to make some festive cupcakes.  I  still love my mini cupcake pan so I decided to make a mini version of these Pina Colada cupcakes.  I was a little disappointed […]

  5. Sarah-Thank you!

  6. They taste wonderful! Thank you!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: