These Fresh Strawberry Cream Minis are delightful individual mini cake recipes perfect for any occasion. You’ll love making these adorable treats that are bursting with fresh strawberry flavor and creamy goodness.
Key Ingredients & Substitutions:
- Fresh Strawberries: Essential for flavor; frozen strawberries can work in a pinch but fresh is best.
- All-Purpose Flour: Use gluten-free all-purpose flour for a gluten-free option.
- Heavy Cream: Whipping cream can be used as an alternative for the frosting.
- Granulated Sugar: Adjust to your sweetness preference.
- Vanilla Extract: Pure vanilla extract offers the best flavor.
Ingredients:
For the Mini Cakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
For the Strawberry Filling:
- 1 ½ cups fresh strawberries, hulled and diced
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
For Garnish (Optional):
- Fresh strawberry slices
- Mint leaves
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
- Servings: 12 mini cakes
- Calories per serving: Approximately 350 calories (estimation)
- Tools Needed: Muffin tin, cupcake liners, stand mixer or hand mixer, mixing bowls, small saucepan.
Step-by-Step Instructions:
1. Prepare Your Muffin Tin
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners, as this is where your mini cake recipes will bake.
2. Whisk Dry Ingredients Together
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
3. Cream Butter and Sugar
In a large bowl, using a stand mixer or hand mixer, cream together the softened butter and granulated sugar until light and fluffy. This creates a good base for your mini cake recipes.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, making sure the mixture is smooth.
5. Alternate Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Overmixing will make your mini cake recipes tough.
6. Fill and Bake the Mini Cakes
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 20-25 minutes, or until a toothpick inserted into the center of a mini cake comes out clean. Let them cool completely on a wire rack.
7. Make the Strawberry Filling
While the mini cakes cool, combine the diced strawberries, granulated sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the strawberries soften and the mixture thickens slightly, about 5-7 minutes. Let it cool completely.
8. Prepare the Cream Cheese Frosting
In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing until well combined. Stir in the vanilla extract and heavy cream until the frosting is light and fluffy.
9. Assemble Your Mini Cakes
Once the mini cakes are completely cool, use a small knife or a cupcake corer to carefully scoop out a small center from each mini cake. Fill each cavity with a spoonful of the cooled strawberry filling.
10. Frost and Garnish
Pipe or spread the cream cheese frosting generously over each mini cake. Garnish with fresh strawberry slices and a small mint leaf if you like. Your beautiful Fresh Strawberry Cream Minis are ready to enjoy!
Variation Ideas:
- Lemon Zest: Add lemon zest to the cake batter for a brighter flavor.
- Chocolate Chips: Fold in a handful of mini chocolate chips into the batter for a chocolatey twist.
- Different Berries: Substitute raspberries or blueberries for strawberries in the filling.
- Spiced: A pinch of cinnamon in the cake batter can add warmth.
Storage Instructions:
Store your Fresh Strawberry Cream Minis in an airtight container in the refrigerator for up to 3-4 days. Allow them to come to room temperature for about 15-20 minutes before serving for the best texture and flavor.
Frequently Asked Questions (FAQ):
Q: Can you make these mini cake recipes ahead of time?
A: Yes, you can bake the mini cakes a day in advance and store them unfrosted at room temperature. Prepare the filling and frosting just before assembling.
Q: What if you don’t have buttermilk?
A: You can make your own buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of regular milk, stirring, and letting it sit for 5 minutes until it curdles.
Q: Can you use frozen strawberries for the filling?
A: Yes, you can use frozen strawberries. Thaw them first and drain any excess liquid before making the filling.
Q: How do you prevent the mini cakes from sticking to the liners?
A: Ensure you let the mini cakes cool completely before removing them from the liners. You can also lightly spray the liners with non-stick cooking spray.
Q: Can you freeze these mini cake recipes?
A: You can freeze the unfrosted mini cakes in an airtight container for up to 2 months. Thaw them completely before filling and frosting. Freezing frosted cakes is not recommended as the frosting texture may change.
Q: What if your frosting is too thin?
A: Add more powdered sugar, a tablespoon at a time, until it reaches your desired consistency.