AHi there baking me crazy, i know that i mentioned before that i grew up in fontana but moved when i was 18 anyways thats beside the point of your question. I would probably charge $2.50 to $3.00 per cupcake.
AI think $3.50 - $3.75 - only because you are using strawberries which is a fresh and expensive ingredient which you are then transforming into your own preserve. Also the frosting is ganache which uses white chocolate and cream which are also expensive. However instead of guessing the price it is always important to work out the exact cost per a cupcake and then a general food pricing is times the expense by 5.
ASomewhere in the $3-5 range depending on your costs and local market values.
Check out the pricing formula in my blog (link in my signature) for more info.
Jason, I will definitely check out your formula. From what I've been able to see from CC, you're a guru when it comes to licenses, pricing and all else in between.
The smartest way to figure out pricing is to get your recipe and see how much it cost you to produce a batch. Don't forget to include the icing and decoration. Divide that number by the amount of cupcakes made per recipe. That is your BASIC ingredients cost. I normally multiply by 3 up to 4.5 depending on how labor intensive the decoration is. Taking a random price may turnout to be giving close to zero profit. One other factor is to compare your cupcakes to the others on the market and their pricing. If you use superior ingredients and decoration then a higher price is justified!
Pricing cupcakes is all about what your own market will pay for them. We have cupcake shops selling them at $3.00 and up and they don't get repeat business in my area. In fact, most are failing now. But you can get that price in a coffee shop for a cupcake and no one complains or hesitates. So it depends upon who your client is and where they are buying it.