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Mini Strawberry Cupcakes
Tiny and delicious! These are perfect for a school party!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 24 mini muffins
- 8 Tbsp butter softened
- 3/4 cup sugar
- 1/2 t. vanilla
- 1/2 t. salt
- 2 Large eggs
- 1/4 cup sour cream with 1/4 t. baking soda dissolved in it
- 1 1/2 cups all purpose flour
- 1 – 8oz jar of Strawberry preserves
- 1 t red food coloring or until you get the right color
- 1 tub store bought cream cheese frosting
Preheat oven to 350.
Cream butter, sugar, vanilla and salt together until light and fluffy. Add eggs in one at a time until incorporated. Add in sour cream. Slowly add in flour until just combined. Stir in jam and food coloring.
Portion batter out into paper lined mini muffin pans ( I like to use a melon baller for this. It’s just about the right portion for mini cupcakes). Bake until toothpick comes out clean, about 15- 20 minutes. Let cool completely then decorate with cream cheese icing.
Calories: 213kcal | Carbohydrates: 34g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 89mg | Potassium: 34mg | Sugar: 25g | Vitamin A: 150IU | Vitamin C: 1.2mg | Calcium: 10mg | Iron: 0.5mg