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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!
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!
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.
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.
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
I have tried your chocolate cake and my husband loved it. Not too sweet cake and frosting. This Strawberry cupcake I was not sure about so used refined coconut oil instead because not fond of coconut flavor. The batter was very thick so add more milk at the end to make the same consistency as chocolate cake. Yummmmmm. Thank you.
Hey there,
Perfect!! Thanks so much for making this recipe and sharing your comment, so glad it was a hit! Have a great weekend:)
Made these for my daughter’s 27th birthday party with her friends. They were so so yummy. Definitely will be making again.
Hey Juanelle,
Happy Sunday!😃 Thanks so much for trying this recipe and sharing your review, so glad to hear it was enjoyed:) Happy Birthday to your daughter! xT
I tried this recipe twice. Unfortunately, they look amazing but they don’t taste like strawberries. The coconut flavor is overwhelming. I used additional freeze dried strawberries the second time and added another spoon of jam however, the strawberry flavor in the frosting and cupcake is barely there. It’s a good dough but not sadly the flavor I wanted.
Hi Manal,
Thanks for trying this recipe and sharing your feedback. So sorry to hear you didn’t love these! Let me know if there is anything that I can help with! xx
I used half coconut oil and half canola oil because I am cheap. lol and you could barely taste the coconut. I am not a fan of strong coconut flavor.
Hi! I’d love to try these but what if I don’t have freeze dried strawberries…could I use frozen or fresh strawberries and maybe use less wet ingredients to compensate for that?
Thanks!
Hi there,
So sorry, you’re going to need the freeze dried strawberries for this recipe:) Please let me know if I can help in any other way! xx
No, the texture, as noted by others, was simply dense and dry. I am not sure you accounted for the resorption of moisture by the freeze-dried strawberries–the texture issue was even more pronounced the second day. They were not awful, but just lacked the moisture and pleasant crumb one might expect in a cupcake.
Hi Tieghan! I just made these for the first time, they turned out WONDERFUL. I don’t have an electric mixer as I rarely bake but was able to manage. I subbed the coconut oil for olive oil and the honey for regular white sugar. Also- anyone having trouble finding freeze dried strawberries, Trader Joe’s sells them very cheap if you are close to one!
Anyways, my husband highly approved and typically he’s a chocolate cake only type of guy! Thanks so much!
Hey Arielle,
Happy Sunday! 😃 Thanks a bunch for trying this recipe out, so glad to hear it turned out well for you! xx
I made these into a single layer cake, and we all loved it! My dad’s so happy that I made a strawberry cake; he loves them. I didn’t have enough powder to make frosting with it, but I used strawberry jam and it worked out great! I actually prefer this recipe to my previous one. Thanks!
Hey Abigail,
Amazing!! So glad to hear that this recipe turned out well for you, thanks so much for making it! xT
Hi Kim, could you share what baking time/oven temp you did for your cake? I am wanting to do the same as you in turning the recipe into a cake version 🙂
My cupcake was really tasty but soo dense. Almost like banana bread texture. Any thoughts what I did wrong?
Hey Melissa,
Thanks so much for making this recipe!! Sorry to hear that they were dense. Anything you may have adjusted in the recipe? Is it possible the batter was over-mixed? Let me know how I can help! xx
Hi!
Im reading over the recipe and see it calls for strawberry powder but I dont see it in the ingredients list. Could you let me know what strawberry powder would be best to use?
Thanks!
Hanna
Hi Hanna,
The ingredient list calls for 3 cups of freeze dried strawberries that are blended into the powder in step 1. Please let me know if you have any other questions! xT
Ah yes! It would be helpful to read through the whole thing! Lol. Thanks Tieghan!
Made these for a girls night. Everyone was in love with them! Will use again! Thank you
Hey Krissy,
Awesome!! Thanks so much for making this recipe, I love to hear that it turned out well for you:)
Hi Tieghan! I was wondering if I could make this into a simple one layer cake. Do you think that would work, and if so what would the bake time be for it?
Hey Hope,
Sure, I bet that would work well for you! I would start checking for doneness at 40 minutes. Please let me know if you have any other questions, I hope you love this recipe! xT
Perfect, thank you!
3 cups of strawberry powder seems like a lot. The packages of freeze dried strawberries I’ve found are between 1.5 and 2.5 ounces. How many packages would I need to make enough powder for the recipe?
Hi Cheryl,
This recipe calls for 3 cups of freeze dried strawberries, not 3 cups of powder. You should end up with about 1/2 cup of powder:) Please let me know if I can help in any other way! xx
Can you use dehydrated strawberries instead of freeze dried?
Hey Isabella,
You will want to use freeze dried strawberries for this recipe:) Please let me know if you have any other questions! xT
Can I substitute butter for the coconut oil?
Hi Brittany,
Sure, that should work well for you! Please let me know if you give this recipe a try, I hope you love it! xx
Is there a substitute besides canola oil I could use in place of the coconut? A loved one has an allergy but I’m still trying to use a healthier oil 🙂
Thanks!
Hi Lindsey,
Sure, any neutral oil that you like will work here! I hope you love this recipe, let me know if you give it a try! xx
These are dense AF and full of flavor. They’re rich and perfect. 10/10 would make again.
Hey Mary,
Amazing!! So glad to hear that this recipe was tasty and thanks a lot for trying it out! xT
Just wondering how many cups of freeze dried strawberries if using the powdered version. Planning on making these for my daughters first birthday.
Hey Karen,
You will want to use 1/2 cup of powder:) Please let me know if you have any other questions, I hope you love this recipe! xx
I made the cake with honey it was very heavy and dence. I will try again with less honey next time. The frosting was amazing!! Will definitely make it again.
Hi Kari,
Thanks for giving this recipe a try and sharing your feedback! Let me know if you give this another try:) xx