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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. 

Double Strawberry Cupcakes |

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! 

strawberry powder in bowl

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. 

Double Strawberry Cupcake bater before baking

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! 

overhead photo of strawberry cupcakes on table

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.

No one ever knows there’s cream cheese in the frosting. But it’s what makes this frosting extra special and leaves everyone wanting more.

strawberry cupcake with bite taken out

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. 

half eaten strawberry cupcake

Looking for other spring strawberry recipes? Here are some favorites:

Strawberry Bourbon Cobbler

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

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
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.

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Strawberry Frosting


  • 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!


Honey Replacement:use an equal amount of granulated sugar. Using sugar will give you a lighter cupcake
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strawberry cupcake on table with mug

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    1. Hey there,
      Sure, you can use another neutral oil in place of the coconut oil. I hope you love this recipe, please let me know if you give it a try! xx

    1. Hi Kim,
      Sure, I don’t see why not! You will probably have enough batter for 2 loaf pans and then I would just increase your bake time to 45 minutes. Let me know if you give the recipe a try! xx

    1. Hey Perel,
      I would say these are good for about 1 week in the fridge:) Please let me know if you have any other questions, I hope you love this recipe! xTieghan

  1. So excited to make this recipe! I’m hoping to do a layer round cake for my daughter’s birthday any advice of switch up the recipe a bit?? Also where do you get your chamomile flowers?

    1. Hey Kate,
      Due to the softness of this frosting, I would not recommend making this into a layer cake. You could make it into a sheet pan cake in a 9×13 baking pan. Or here is a layer cake you might like:
      I hope this helps!! xTieghan

  2. 5 stars
    These were a hit with our family. I did a half a recipe to test for my daughter’s birthday and they didn’t disappoint. I loved how you used coconut oil and the strawberries to color the frosting and not food coloring. I’ll be making these again in a few weeks! Thank you for another awesome recipe.

    1. Hey Christina,
      Happy Wednesday! I really appreciate you taking the time to make this recipe, I love to hear that it was a hit! xT

    1. Hey Marcela,
      Sure, I bet this would work well as a sheet cake in a 9×13 baking dish. I hope you love the recipe, please let me know if you give it a try! xx

    1. Hi Jill,
      Yes, some of the strawberry powder is in frosting, please refer to step 5:) I hope you love the recipe! xx

  3. I have freeze-dried strawberries that are already in powdered form. How much powdered strawberry does the 3 cups of freeze dried strawberries yield? What would be an equivalent measurement in powder form?

    1. Hi Danielle,
      You will want to use 1/2 cup of the powder:) Let me know how this recipe turns out, I hope you love it! xx

    1. Hi Marissa!
      Sure, I bet this would work well as a sheet cake:) Please let me know if you give this recipe a try, I hope you love it! xx

  4. I want to make a three layer cake with this icing. Do you have a cake recipe you recommend? Thank you! Love HBH!!! ❤️?

      1. Those all look delicious, but I was wondering you had a cake version of this cupcake recipe. Like the same recipe, but the measurements for a cake. Or is there another yellow cake recipe that would go well with this icing? Like your yellow birthday cake with chocolate buttercream? Would that cake go well with the strawberry icing? Thanks!

        1. Hi Megan,
          You can just use this recipe and bake in a 9×13 pan to make a cake, I would increase your bake time to 45 minutes. Please let me know if you have any other questions! xx