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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 wanted to love this recipe, but my cupcakes were waaaaay too dry. I used sugar instead of the honey. I don’t know if that changed it? I baked it for the least amount of time the recipe suggested, but I think decreasing the bake time might help?
Hi Liz,
Thanks for making this recipe and sharing your feedback, sorry to hear they were dry!! I have never used the sugar in place of honey so that could have been the issue. Did you measure your coconut oil after it was melted? Let me know how I can help! xx
Any recommendations how to make these dairy free? I love them but my SIL is dairy free!
Hi Jess,
So sorry, I have not tested this recipe with dairy free ingredients. You could try using your favorite DF substitutes and see how that works. Sorry I couldn’t be of more help! xx
Hi there,
I made these and they also came out very dense.
I just realized that the recipe calls for 3 cups of whole FD strawberries then blend them into a powder and use 1/2 cup of the powder.
I used 3 cups of powdered strawberries.
I’m an idiot.
Hi Leslie,
So sorry to hear this!! Thanks for trying the recipe, please let me know if you try the recipe again:) Happy Friday! xT
This was a veeeerrry dense cake. I baked them the day before my daughter’s birthday party, and by the next morning they were very dry (stored in an airtight container). The frosting helped a bit, and the ice cream we served with it helped a bit more. If I were to make these again, I’d make them day of.
Hi Lindsay,
Thanks for trying this recipe and sharing your feedback! Sorry to hear they came out so dense for you! Please let me know if there is anything that I can help with! xx
Holy mother Mary you are a wonder. These cupcakes just knocked everyones socks off. People think I should open a bakery because I served these. Pricey due to the strawberry powder and the high end jam I used, but its hard to say it wasn’t worth it when you are in a happiness coma after the first bite. Thank you Tieghan!
Hey there,
Thanks so much:) So glad to hear that these cookies turned out well for you, thanks for trying them out! xT
Can I use sliced frozen strawberries instead of freeze dried strawberries?
Hi Rupa,
So sorry, that’s not going to work with this recipe. Please let me know if I can help in any other way! xT
I was super excited to make these cupcakes! I hated to give them a 3 rating. Me personally, they were a 5. But I had made them for my family for Easter. Unfortunately, they did not like them. The cupcake itself is very dense, and I think that may have bee the biggest issue for them. The icing was amazing. It all came together so well. Excellent flavor. I like that, aside from the icing you could make it without refined sugar. That is a huge bonus for me. I don’t have a lot of good recipes for an unrefined sugar icing, only 1 actually.
The bottom line: I give these a 5 star rating, my family asked me to not make them again (sigh), which is why they are a 3.
Hi Andrea,
Thanks for making this recipe and sharing your feedback! So sorry to hear they came out dense for you! Was there anything you may have adjusted? Any chance the batter was over-mixed? Let me know how I can help! xT
My grocery store has dried strawberry powder for cheaper than the freeze dried strawberries themselves. How much freeze dried powder itself did you add? Looking to make these soon!!
Hi Bri,
You are going to need about 1/2 cup of powder. Please let me know if you have any other questions, I hope you love this recipe! xx
J’adore!! Made these for Easter/ perfect blend of tart and sweet. The frosting is unbelievable !
Hi Martha,
Happy Monday!!🌞 I appreciate you making this recipe and sharing your feedback, so glad to hear that it turned out well for you! xx
could this be adapted into a cake? if so, do i need to adjust and measurements?
Hey Kathleen,
Sure, this would be great as a mini sheet cake, I would just keep an eye on the baking time, you will probably need to bake longer. I hope this helps! xT
Could I substitute butter for the coconut oil?
Hi Katie,
Sure, that should work well for you! Let me know if you give this recipe a try, I hope you love it! xT
Can you do this as a cake?
Hey Sarah,
Sure, I think if you baked in a 9×13 pan and made as a sheet cake that would work well for you! Let me know if you give this recipe a try, I hope you love it! xx
Making these for my daughter’s 4th birthday! Silly question….the 3 cups of freeze-dried strawberries – how many ounces did you buy to yield the 3 cups (not sure if wet/dry oz equal same yield here)?
Hi Caitlin,
Sorry, I didn’t measure these in ounces. One bag should be enough for this recipe:) Let me know if you have any other questions! xx
Bonjour, I only have 1 cup of dried strawberries, can I replace the rest of the two cups by something else? Merci
Hi Lucie,
So sorry, you are going to need the full 3 cups of freeze dried strawberries. Please let me know if you have any other questions! xx
recipe was great and flavor good. my cake turned out dense and dry tho. not sure what happened.
Hi Rebecca,
So sorry to hear this! Did you make these as a cake or as cupcakes? Let me know how I can help! xx