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Sweet, simple, and delicious, Double Strawberry Cupcakes. Light and fluffy strawberry cupcakes with both strawberry jam and dried strawberries for double the strawberry flavor. Each light pink berry-filled cupcake is generously frosted with a sweet cream cheese strawberry frosting. These cupcakes are nothing short of delicious. Each sweet mini-cake is layered with fresh berries and sweet vanilla cake. The perfect berry-filled cupcake for any and all occasions.
This is possibly the cheesiest thing I’ve ever said, but these cupcakes just make you feel happy inside. It’s the light pastel colors and happy flowers on top. Which honestly feel so perfect for this time of year as we slowly come out of winter and into spring.
When I set out to make these, I really had no plan. I mean, I obviously had a recipe written, but I wasn’t sure how’d they’d turn out.
After completely failing to add milk to the first batch (due to forgetfulness), I got the second batch just right. And it turns out my mistake the first time around helped me in the long run. For one, I knew if the cupcakes had any chance of being light and airy, they needed milk. But I also knew I needed MORE strawberries.
So I doubled up on the berries the second time around and then we were in business!
Ingredients
- Freeze dried strawberries (for fresh strawberry filling)
- Melted coconut oil
- Plain greek yogurt or sour cream
- Large eggs
- Honey or granulated sugar
- High-quality strawberry jam
- Vanilla extract
- All purpose flour
- Baking powder
- Baking soda
- Kosher salt
- Milk
Strawberry Frosting
- Cream cheese
- Salted butter
- Powdered sugar
- Vanilla extract
- Warm milk
Kitchen Supplies
- Blender or food processor
- Oven
- Cupcake paper liners
- Large mixing bowl
- Stand mixer or handheld electric mixer
- Whisk
- Toothpick
- Wire rack
Here are the details
I knew I wanted these to be easy, but also to have incredible strawberry flavor – and REAL strawberry flavor. So many strawberry cakes have everything but real strawberries.
I ended up using a combination of strawberry jam and freeze-dried strawberries to create the perfect cupcake. The first step is to blend the dried strawberries into a fine powder. You can do this in a food processor or blender. You’ll use the strawberry powder for both the cupcakes and the frosting.
Making the batter is simple, mix the wet with the dry – nothing fancy. I love using coconut, yogurt, eggs, and then honey to sweeten. You can use sugar too, but we love subbing in honey when possible.
And then, plenty of high-quality strawberry jam. The jam has real chunks of strawberries and adds most of the yummy berry flavor. Using jam gives the most concentrated and delicious strawberry flavor. Plus, store-bought jam is easy, almost no prep work is involved.
Next, add in all the dry ingredients…the flour, the strawberry powder, baking powder, baking soda, and salt. Then bake um up! You will have soft strawberry cake layers in no time.
While the cupcakes bake, make the frosting
Cream cheese, butter, sugar, more strawberry powder, and a splash of both vanilla and milk. Beat that all together and you’ll have one of my favorite cake frostings. I just love this strawberry cream cheese buttercream with fresh strawberry flavour.
No one ever knows there’s cream cheese in the frosting. But it’s what makes this cream cheese frosting extra special and leaves everyone wanting more.
When cooled, frost each pale pink cupcake. I like to decorate these with crushed dried strawberries and fresh chamomile flowers.
Of course, you could also use some fresh strawberries, that would be so pretty!
What I love most is how cute these turned out with minimal effort. Perfect cupcakes to bake for both spring and summer, and especially upcoming Easter! They’re pretty hard not to love.
We hope you enjoy these delicious strawberry cupcakes!
Looking for other spring strawberry recipes? Here are some favorites:
Strawberry Chamomile Naked Cake
Lemon Strawberry Dutch Baby with Ricotta Cream
Lastly, if you make these Double Strawberry Cupcakes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Double Strawberry Cupcakes
Servings: 18 cupcakes
Calories Per Serving: 517 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 cups freeze dried strawberries
- 1 cup melted coconut oil
- 1/3 cup plain greek yogurt or sour cream
- 2 large eggs
- 3/4 cup honey or granulated sugar*
- 1 cup high-quality strawberry jam
- 2 teaspoons vanilla extract
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/4 cup milk
Strawberry Frosting
- 6 ounces cream cheese, at room temperature
- 2 sticks salted butter, at room temperature
- 2 1/2-3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup warm milk
Instructions
- 1. In a blender or food processor, process the freeze-dried strawberries into a fine powder.2. Preheat oven to 350° F. Line cupcake molds with paper liners.3. In a large bowl, beat together the coconut oil, yogurt, eggs, honey, strawberry jam, and vanilla. Add the flour, baking powder, baking soda, and salt. Add about 2/3 of the strawberry powder (save the remainder for the frosting). Mix until just combined, then slowly beat in the milk until fully combined.4. Divide the batter evenly among the prepared pans. Bake 25-30 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.5. To make the frosting: In a stand mixer, beat together the cream cheese until whipped. Add the butter and beat until light and fluffy, about 2 minutes. Add the powdered sugar, remaining strawberry powder (about 3 tablespoons), and vanilla. Beat until the frosting is light and fluffy, then slowly stream in the milk until your desired consistency is reached, you may not use it all. 6. Frost each cupcake with crushed freeze dried strawberries + chamomile flowers if you have them!
Notes
Honey Replacement:use an equal amount of granulated sugar. Using sugar will give you a lighter cupcake
This post was originally published on March 22, 2022
Can’t wait to try! Can you share how to modify to make it gluten free? Thank you!
Hi Alison,
You can use an equal amount of GF flour. Please let me know if you give the recipe a try, I hope it turns out amazing for you! xTieghan
Could you give us a weight measurement for the dehydrated strawberries? I bought mine powdered already. Thanks!
Hi Theresa,
Yes, just click “metric” and you can view all of the measurements in weight. Please let me know if you have any other questions! xTieghan
How much dried strawberry goes into the frosting? This seems to be missing on the recipe.
Hey Michelle,
In step 3, you are going to use 2/3 of the strawberry powder, you will use the remaining powder for the frosting. I hope this helps! xx
Freeze dried strawberries rounding down is about $4/oz and needing about 24oz would come out to $96. HaveI misunderstood this? Any recommendations for subs?
I agree. I was reading the recipe wondering if I misunderstood the quantity as well!
I think it depends on the size of your strawberries, but I found a brand that was selling them in 3oz jars and they equated that to 4 cups. The recipe calls for 3 cups.
Ahhh, thank you!
Ah, ok. I’ve never baked with freeze dried fruits and didn’t understand the conversion. Thank you!
When you buy them the ounces is by WEIGHT…24 ounces for 3 cups is by VOLUME. They are really light, you won’t need a pound and a half of freeze dried strawberries for sure.
Hi there,
Sorry, I am not sure where you are finding this pricing, but you only need 3 cups of freeze dried strawberries or you could buy the powder and use 1/2 cup of that. Definitely don’t need to by spending $96 to make cupcakes:) Please let me know if you have any other questions! xTieghan
it’s a shame that these baking recipes do not have weights in the recipe. it’s much more precise baking that way.
If you click for Metric it displays grams
Hi Alyssa,
Simply click “metric” below the list of ingredients and the measurements will convert for you. I hope you love the recipe! xx
Can you replace the coconut oil with another kind? If so, what kind?
Hey Denise,
Any other neutral oil will work for you! I hope you love the cupcakes! xTieghan
For the frosting recipe, did you add something to make it look pink?
The freeze dried strawberries get used in the batter and frosting.
Hi Jill,
Yes, in step 5, the remaining strawberry powder. I hope this recipe turns out amazing for you, let me know if you give it a try! xTieghan
Can I use a sugar sub like swerve?
Hi Lesley,
Sorry, I am not familiar with swerve so I probably wouldn’t recommend using that. Please let me know if you have any other questions! xTieghan
I love the strawberry cupcakes. I love easy desserts recipes, please do more. I would love a easy recipe on peanut butter fudge but with goats milk. And a easy recipe on freezer ? jam
I hope you love the recipe Melissa!!
What could the coconut oil be subbed for? Not really a fan of the taste. Will it alter the recipe if subbed out?
I’m sure any vegetable oil would work, but you could use REFINED coconut oil. It won’t have any tase.
Hey Nikki,
You can use another neutral oil for this recipe. Please let me know if you give it a try, I hope they turn out amazing for you! xx
Would I sub melted butter for the coconut oil or would vegetable oil be a better option? Not sure if the butter would be too heavy? These look amazing!
Hey Lola,
Another neutral oil is totally fine to use here! Please let me know if you give the recipe a try or have any other questions! xTieghan
Can I sub coconut oil for another oil? If so, which one? Will subbing out the coconut oil significantly alter the taste?
Hey Crys,
You can use another neutral oil here, totally fine! I hope this recipe turns out amazing for you, let me know if you give it a try! xx
Could I make these into a cake?
Hey Laura,
Sure! I bet that would work well for you. I would use an 8 inch square pan and increase your baking time to start checking for doneness at 45 minutes. Please let me know if you give the recipe a try, I hope it turns out amazing for you! xTieghan
Can I do the same with raspberries? Looks soo good (from Belgium ;))
Hey Emilie,
Sure, raspberries would also be great!! Let me know if you give the recipe a try, I hope you love it! xTieghan
THAT PHOTOGRAPHY!!!! WOW!
Thanks so much Rosie!!