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Flavorful Mini Strawberry Earthquake Cupcakes

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These mini strawberry earthquake cupcakes feature a light, moist cake with juicy strawberry bursts and a creamy, tangy frosting. Perfect for quick, easy, and crowd-pleasing homemade desserts.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 6 tbsp unsalted butter, softened (85g)
  • ¾ cup granulated sugar (150g)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ cup whole milk, room temperature (120ml) (use almond milk for dairy-free)
  • 1 cup fresh strawberries, diced (150g)
  • ½ cup unsalted butter, softened (115g) (for frosting)
  • 2 cups powdered sugar, sifted (240g) (for frosting)
  • 4 oz cream cheese, softened (115g) (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • 2 tbsp heavy cream (30ml) (for frosting) (substitute coconut cream for dairy-free)
  • 2 tbsp strawberry jam (optional, for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 24-cup mini muffin pan or line with mini cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat 6 tbsp softened butter and ¾ cup sugar with an electric mixer on medium speed until pale and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, fully incorporating each, then mix in 1 tsp vanilla extract.
  5. Lower mixer speed to low. Add dry ingredients in three parts, alternating with ½ cup milk, beginning and ending with flour mixture. Mix just until combined after each addition.
  6. Gently fold in diced strawberries with a rubber spatula, being careful not to break them up.
  7. Spoon batter into mini muffin cups, filling about ¾ full.
  8. Bake for 15-18 minutes, checking at 14 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  9. Cool cupcakes in pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  10. For frosting, beat ½ cup softened butter and 4 oz softened cream cheese until smooth. Gradually add 2 cups powdered sugar on low speed to avoid dust. Add 1 tsp vanilla extract and 2 tbsp heavy cream, then beat on high for 2 minutes until fluffy. Optionally, swirl in 2 tbsp strawberry jam.
  11. Frost cupcakes using a piping bag with a star tip or spread with a knife. Garnish with small strawberry pieces or powdered sugar if desired.

Notes

Pat strawberries dry if very juicy to prevent soggy batter. Do not overmix batter to keep cupcakes tender. Use softened butter and cream cheese for smooth frosting. Cool cupcakes completely before frosting to avoid melting.

Nutrition

Keywords: mini cupcakes, strawberry cupcakes, earthquake cupcakes, easy dessert, homemade cupcakes, creamy frosting, berry dessert

Find it online: https://tastytuck.com/flavorful-mini-strawberry-earthquake-cupcakes-recipe-easy-homemade-dessert/