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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
These are INSANELY GOOD! A 1.2oz pkg of freeze dried strawberries is perfect. ALDI for like $2. I made homemade strawberry jam for mine but a good quality one would be perfect. These are to die for! 100% recommend!
Hey Julee,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! Have the best week:) xTieghan
Hello Tieghan,
These look delicious! Just wondering if any other oil or maybe even butter be substituted for coconut oil?
Thank you! Olya 🙂
Hi there,
Sure, any other neutral oil will work for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Made these today and they are delicious. The frosting is so so good.
Hey Leah,
Happy Sunday!! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
Hi, how many cups of powder do you get from 3 cups of frozen dried strawberries? I can purchase the powder right away and trying to figure out if this might be cheaper. I would love to try this recipe. Thank you!
I just saw it on another question – half a cup. 😉
Hi Kristin,
You will want to use about 1/2 cup of powder. Let me know if you give the recipe a try, I hope you love it! xx
Just made these today and the strawberry flavor is 10/10!!! So cute and perfect for spring and summer! ??
Hi Jamie,
Happy Sunday!! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
I made this for a luncheon this week and they were a hit! They’re delicious. Thanks for sharing. I love all your recipes.
Hey Jen,
Happy Sunday!! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
Our zero waste store didnt carry strawberries but raspberries…so i gave it a shot! And i used up ricotta for the sour cream in the dough! Turned out heavenly ???♀️?
Hey there,
Awesome!! Thanks so much for making this recipe, I am so glad it was enjoyed. Have a great weekend:) xTieghan
Could you make this recipe vegan? For example replace the eggs with applesauce? Or use vegan yogurt, cream cheese,etc.? These look amazing!
Hey Rose,
I have not tested this with vegan ingredients, but you could certainly give it a try, it might work well for you! Please let me know if you give it a try! xTieghan
How many oz is 3 cups of dehydrated ??
Hi Roberta,
The bag I linked is 1.2 ounces, you will need just one of those bags:)
Tried this tonight using all vegan ingredients and they were so good! HIGHLY recommend! I followed the recipe according to the instructions and only made substitutes for the following ingredients:
Cupcake Batter:
1/3 cup silk vanilla Greek yogurt instead of the plain Greek yogurt
Flax eggs in place of the two eggs ( 2 tbsp. Ground raw flax meal + 5 tbsp. Water)
3/4 cup granulated sugar instead of honey
1/4 cup cashew milk instead of the regular milk
Frosting:
6 ounces Violife cream cheese
2 sticks earth balance vegan butter sticks
1/4 cup cashew milk instead of regular milk
Hey Rose,
Happy Sunday!! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
Hi Tieghan
Can these be made one day in advance and stored in the refrigerator or better to make day they’re being used?
Hey there,
you can certainly make these in advance, I would just store in an airtight container on the counter. Please let me know if you have any other questions! xx
When you grind the freeze dried strawberries into a fine powder, how much powder does it make? I got some and it is already in powder form. Not sure how much to use.
Hey Sara,
You will want to use about 1/2 cup of powder. I hope this recipe turns out amazing for you, let me know if you give it a try! xx
I was so excited to make these but I failed epically. I pulverized freeze dried strawberries to get 3 cups (6 bags of strawberries $$$). I was clearly wrong so I only added 1 cup to the batter, which quickly became like grout. But from your comment I see it should have only been 1/2 cup. I added more yogurt and milk and oil in an effort to save it. Unsuccessfully. They were very heavy.
On the bright side, the flavor was outstanding. I’ll give it one more try.
Hi Loretta,
So sorry to hear this, let me know if you give the recipe another try using the correct measurements:) xTieghan
Thank you. Based on the comments I will use 1/2 cup powdered strawberries, then use 2/3 of that.
Hey there! So excited to give this a go! Could be converted to a cake??
Oh yes I was wondering the exact same thing!!
Hey Kara,
Totally, just increase your baking time accordingly! I hope you love this recipe, please let me know if you give the recipe a try! xTieghan
Hey Tieghan,
Just letting you know that when you click “metric” on the recipe, it says you need 700 gr. of freeze dried strawberries, which obviously can’t be right. The bag you linked is 34 gr. 🙂
I’m going to try this recipe tomorrow. Thanks for all your work.
Hey there,
Thanks so much for letting me know! I will definitely take a look at this. I hope you love the recipe! xTieghan
Made these and they turned out AMAZING! Only thing that went slightly wrong was the frosting because I don’t think my butter was room temp enough and my frosting ended up a bit heavy and not very airy and wouldn’t hold form too well when piped onto the cupcake
Hey Abby,
Happy Friday!! I am thrilled that this recipe was a hit, thanks so much for trying it out!! xx
Ohhhhhkay I don’t know where to begin. I’m going to put the blame on me for these not coming out, but this is also the second recipe that turned to shiz.
My first mistake was not knowing the difference between frozen strawberries and freeze dried strawberries. How do I freeze dry strawberries? That made the whole recipe go to hell. That was really the only issue. Otherwise everything seemed to be fine. 🙁
Hi Morgan,
Here is the link for the freeze dried strawberries, they are MUCH different than frozen strawberries:
http://l.thrv.me/HBH1092-natierra-organic-freeze-dried-st
Please let me know if you have any other questions, I hope you will give the recipe another try! xx
Can I make the frosting and omit the cream cheese?
Hey there,
Yes, that would be okay for you to do. Please let me know how the recipe turns out, I hope you love it! xx