Oh, these Glazed Mini Strawberry Cupcakes are a little bit of sunshine in cupcake form! Imagine sinking your teeth into the softest, fluffiest mini cupcake, packed with juicy, sweet strawberries and topped with a glossy, irresistible glaze. Trust me, you’re going to love these. Whether you’re baking for a special occasion or just need a sweet treat for yourself, these cupcakes are perfect for any time you want to indulge. Plus, they’re so light and airy that you won’t be able to stop at just one (or two… or three).

Why You’ll Love Glazed Mini Strawberry Cupcakes

This recipe isn’t just about making cupcakes; it’s about creating a fun moment in the kitchen (and at the table!). Here’s why they’re a total game-changer:

Versatile: These little cupcakes are perfect for everything from brunch with friends to a light dessert after a cozy dinner. You can even pack them in a lunchbox or serve them at a gathering for an easy yet impressive treat.
Budget-Friendly: You don’t need fancy ingredients to make these cupcakes shine. The star of the show is fresh strawberries, which are affordable and delicious. Simple pantry staples do the rest!
Quick and Easy: If you’re a beginner or just don’t want to spend hours in the kitchen, this recipe is for you. You can whip up these cupcakes in no time, and they bake up beautifully every single time.
Customizable: Want to add a little twist? Swap the strawberry glaze for chocolate or even cream cheese frosting. You can experiment with different toppings or even fold in some mini chocolate chips for an added surprise.
Crowd-Pleasing: The mini size is perfect for everyone, and I promise these cupcakes will disappear faster than you can say “yum.” They’re just the right balance of sweet, light, and satisfying.

Ingredients in Glazed Mini Strawberry Cupcakes

Let’s dive into the magic of these cupcakes—made with a handful of simple ingredients, but they taste like they came from a bakery! Here’s what you’ll need:

Fresh Strawberries: These juicy beauties bring the flavor and moisture to the cupcakes. Fresh strawberries are key to that bright, fruity taste.
All-Purpose Flour: Light and fluffy, it creates the perfect base for these mini cupcakes.
Baking Powder: This helps give the cupcakes that perfect lift.
Granulated Sugar: Sweetens them just right without overwhelming the fresh strawberry flavor.
Butter: For that melt-in-your-mouth texture that you’ll love.
Eggs: Helps bind the ingredients together and gives the cupcakes structure.
Vanilla Extract: A touch of warmth to enhance the strawberry flavor.
Whole Milk: Keeps the cupcakes moist and adds richness to the batter.
Powdered Sugar: Used to make the smooth, irresistible glaze that goes on top.

(Note: The full list of ingredients, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s make these cupcakes together! Here’s how:

Preheat Your Oven: Preheat your oven to the temperature listed in the recipe card. Line a mini muffin tin with cupcake liners or grease it lightly.
Prep the Strawberries: Dice up the fresh strawberries and set them aside for later. They’ll add a burst of flavor to each bite.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and a pinch of salt. Set this aside for now.
Cream the Butter and Sugar: In a separate bowl, cream together the butter and granulated sugar until light and fluffy. This step makes the cupcakes extra tender!
Add the Wet Ingredients: Add in the eggs, one at a time, followed by the vanilla extract. Mix until smooth and fully combined.
Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredients and milk to the butter mixture, alternating between the two. Start and finish with the dry ingredients. Mix until just combined; don’t overmix.
Fold in the Strawberries: Gently fold in your diced strawberries, being careful not to mash them too much.
Scoop the Batter: Scoop the batter into the prepared mini muffin tin, filling each cup about halfway.
Bake to Perfection: Pop them in the oven and bake for the time listed in the recipe card. They’re done when a toothpick inserted into the center comes out clean.
Make the Glaze: While the cupcakes cool, whisk together powdered sugar and a bit of milk to create a smooth glaze. Drizzle it over each mini cupcake once they’ve cooled.
Serve and Enjoy: These cupcakes are perfect when they’re still slightly warm and the glaze is glossy and fresh!

How to Serve Glazed Mini Strawberry Cupcakes

Pair them with a cup of tea for a sweet, cozy afternoon treat, or serve them at a brunch gathering for a bite-sized dessert everyone will love. They’re also great as a snack on their own—no need for anything fancy, just a little cupcake magic.

Additional Tips

Prep Ahead: You can prepare the batter ahead of time and store it in the fridge for up to 24 hours. Just bake the cupcakes fresh when you’re ready to serve.
Customize the Glaze: If you’re feeling creative, swap in lemon juice or strawberry puree to create a fruity, tangy glaze.
Freezer-Friendly: These cupcakes freeze wonderfully! Just store them in an airtight container, and they’ll last up to a month in the freezer. Thaw them overnight for an easy treat.

FAQ Section

Q1: Can I make these without the glaze?
A1: Yes! The cupcakes are delicious on their own, or you can top them with whipped cream for a lighter alternative.

Q2: Can I use frozen strawberries?
A2: Fresh strawberries are best for this recipe, but if you’re using frozen, make sure to thaw and drain them to prevent excess moisture in the batter.

Q3: How do I store leftovers?
A3: Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.

Q4: Can I double the recipe?
A4: Absolutely! Just make sure to use a larger muffin tin or bake in batches.

Q5: How do I make a dairy-free version?
A5: You can swap the butter for dairy-free butter and use almond milk or coconut milk in place of whole milk.

Q6: Can I make these cupcakes ahead of time?
A6: Yes! These cupcakes stay fresh for a few days, so you can prepare them ahead of time. Just glaze them before serving for the best presentation.

Q7: Can I use a regular muffin tin instead of a mini muffin tin?
A7: Sure! You’ll just need to adjust the baking time since larger cupcakes will take a bit longer to bake.

Q8: What’s the best way to reheat these?
A8: If you have leftovers, just pop them in the microwave for 10-15 seconds to warm them up. The glaze will become gooey again!

Q9: Can I make a frosting instead of the glaze?
A9: Yes, you can easily substitute a buttercream frosting or cream cheese frosting if you want a richer topping.

Q10: How long do these cupcakes last?
A10: These cupcakes will last about 3-4 days at room temperature, or you can freeze them for up to a month.

Conclusion

There you have it—these Glazed Mini Strawberry Cupcakes are everything you want in a sweet treat: light, flavorful, and so easy to make. Whether you’re baking them for a party or simply indulging in a little something special, they’re bound to steal the show. The best part? They’re simple enough to make any time, yet fancy enough to feel like a little indulgence. So go ahead, treat yourself and your loved ones to these mouthwatering cupcakes, and let the sweet strawberry goodness work its magic. Enjoy every bite!