Description
Sweet strawberry magic sparkles in these mini cupcakes, delivering delightful bursts of fruity flavor. Delicate, moist crumbs topped with silky strawberry glaze promise pure bliss for dessert enthusiasts craving something small yet spectacular.
Ingredients
Scale
Main Ingredients:
- 1 box strawberry cake mix
- 1 box instant vanilla pudding mix
- 3 large eggs
- 1/2 cup (120 milliliters) sour cream or Greek yogurt
- 1/2 cup (120 milliliters) milk
Glaze Ingredients:
- 1 cup (120 grams) powdered sugar
- 1 teaspoon strawberry extract
- 2 tablespoons (30 grams) butter, melted
Additional Liquid Ingredients:
- 2 tablespoons (30 milliliters) milk
- 2 tablespoons (30 milliliters) hot water
Instructions
- Preheat the oven to 350F (175C) and prepare a mini muffin pan by greasing or lining with mini cupcake liners.
- In a large mixing bowl, thoroughly blend the strawberry cake mix, instant vanilla pudding mix, eggs, sour cream, and milk until the batter becomes silky and uniform.
- Carefully distribute the batter into the mini muffin cavities, filling each approximately two-thirds full to allow room for rising during baking.
- Slide the pan into the preheated oven and bake for 12-15 minutes, checking doneness by inserting a toothpick that should emerge clean when the cupcakes are fully cooked.
- After baking, immediately invert the pan onto a wire cooling rack, allowing the mini cupcakes to release and cool completely.
- For the glaze, whisk powdered sugar, strawberry extract, melted butter, milk, and hot water in a small bowl until the mixture becomes smooth and reaches a flowing consistency.
- Once cupcakes have cooled, dunk each one upside down into the glaze, ensuring complete and even coverage.
- Return glazed cupcakes to the wire rack, permitting the glaze to set and harden into a delicate, shiny shell.
- Serve these delightful mini strawberry cupcakes at room temperature, perfect for casual gatherings or elegant dessert presentations.
Notes
- Adjust pudding mix quantity to control moisture, preventing dense or dry cupcakes.
- Substitute Greek yogurt for sour cream to reduce fat while maintaining tender texture.
- Use fresh strawberry extract for more intense, authentic fruit flavor instead of artificial versions.
- Test glaze consistency by dipping a spoon – it should smoothly coat without dripping excessively.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 158 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.1 g
- Carbohydrates: 25 g
- Fiber: 0.5 g
- Protein: 2.5 g
- Cholesterol: 45 mg