All Year
1 hour
Serves 4
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Strawberry Balsamic Cupackes

Strawberry Balsamic Cupackes


  • 1 cup Strawberries, fresh or frozen
  • 0.25 cup Sugar
  • 2 Tbsp Unsalted Butter
  • 0.25 cup All-Purpose Flour
  • 2 Eggs
  • 1.5 Tbsp All-Purpose Flour
  • 0.125 tsp Baking Soda
  • 1 pinch Salt
  • 1 Tbsp Milk
  • 2 Tbsp Strawberry Balsamic Vinegar
  • 0.125 tsp Baking Powder
  • 2 oz Cream Cheese
  • 1 Tbsp Butter, softened
  • 1 cup Powdered Sugar (or more as needed)
  • Strawberry Sauce leftovers


  • 1. Strawberry Cupcakes: If using fresh strawberries cut them in half & remove the stems. If using frozen thaw them. Mix the strawberries with 1/4 sugar & let stand for about 15 minutes. Place in a small saucepan & add Strawberry Balsamic Vinegar. Let simmer over medium heat for about 15 minutes. The strawberries should cook down & create a sauce. Crush the berries or use a hand blender if you want a smoother puree. Let cool. You should have about 3 T of strawberry sauce. Beat the butter on high for about 30 seconds. Add the sugar & beat on medium high until light & fluffy about 3 minutes. Add the eggs & beat for another 30 seconds. Add baking powder, baking soda and salt plus 1/3 of the flour. Beat until combined. In a small bowl mix 2 T of the strawberry sauce with the milk. Add 1/2 of the strawberry/milk mixture to the batter and beat until combined. Add another 1/3 of the flour and combine. Add the rest of the strawberry/milk mixture and combine. Finally add the last of the flour & beat until just combined. Divide the batter evenly between four prepared muffin tins. Bake at 350 for 20 minutes or until a toothpick inserted into the center comes out clean.
  • 2. Strawberry Balsamic Cream Cheese Frosting: Mix Strawberry Balsamic Vinegar into leftover strawberry sauce & set aside. Beat cream cheese & butter together at medium speed until creamy. Shift in 1/2 c of the sugar & beat until combined. Add 1 T of the strawberry sauce & balsamic mixture (you can add more if you like but you'll need to add more sugar to get a good consistency) and beat until combined. Shift in the remaining sugar & combine. Add more sugar if necessary for sweetness & consistency. Frost cooled cupcakes.

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Recipe Products

  • Strawberry Balsamic Vinegar

    Strawberry Balsamic Vinegar

    Pick A Size - 200 mL or 375 mL: