Delicious Mini Strawberry Earthquake Cupcakes for Two
These mini strawberry earthquake cupcakes are quick, easy, and perfect for a small sweet indulgence. Featuring a fun strawberry swirl bursting through soft vanilla cake, they make a delightful treat for cozy nights.
- Prep Time: 18 minutes
- Cook Time: 15-18 minutes
- Total Time: 33-36 minutes
- Yield: 8-10 mini cupcakes
- Category: Dessert
- Cuisine: American
Ingredients
- All-purpose flour, 3/4 cup (90g)
- Granulated sugar, 1/3 cup (65g)
- Baking powder, 1/2 teaspoon
- Salt, 1/8 teaspoon
- Unsalted butter, 3 tablespoons (43g), melted and slightly cooled
- Whole milk, 1/4 cup (60ml), room temperature
- Large egg, 1 (room temperature)
- Vanilla extract, 1/2 teaspoon
- Fresh strawberries, 1/3 cup (about 50g), hulled and finely chopped
- Granulated sugar, 1 tablespoon (for strawberry filling)
- Lemon juice, 1 teaspoon
- Powdered sugar, for dusting (optional)
- Whipped cream or cream cheese frosting, about 2 tablespoons per cupcake (optional)
Instructions
- Prep the strawberry filling: In a small bowl, combine chopped strawberries, 1 tablespoon sugar, and lemon juice. Stir gently and set aside to macerate.
- Preheat the oven to 350°F (175°C). Grease a mini muffin tin or line with mini cupcake liners.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, salt, and sugar.
- Combine wet ingredients: In a separate bowl, whisk melted butter, milk, egg, and vanilla extract until smooth.
- Make the batter: Pour wet ingredients into dry ingredients and stir gently until just combined; small lumps are okay.
- Divide batter and add strawberry filling: Spoon about 1 tablespoon of batter into each mini muffin cup, add a teaspoon of strawberry filling on top, then cover with another tablespoon of batter.
- Bake for 15-18 minutes until cupcakes are golden and a toothpick inserted into the cake comes out clean.
- Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or top with whipped cream or cream cheese frosting before serving.
Notes
Do not overmix the batter to avoid dense cupcakes. Use room temperature ingredients for best texture. Drain excess juice from strawberries to prevent leaking filling. Check cupcakes at 15 minutes to avoid overbaking. Frozen strawberries can be used if thawed and drained. For dairy-free, substitute milk and butter with plant-based alternatives.
Nutrition
- Serving Size: 1 mini cupcake
- Calories: 120
- Sugar: 10
- Fat: 4.5
- Carbohydrates: 18
- Protein: 2
Keywords: mini cupcakes, strawberry cupcakes, earthquake cupcakes, quick dessert, easy baking, small batch dessert, strawberry swirl