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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.
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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
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Couple questions:
-if I’m using freeze dried strawberries already in powder form, how much should I use since the recipe is calling for 3 cups before powdered?
-would this work baked as a cake instead? Any adjustments?
Hey Whitney! If you’re using freeze-dried strawberries that are already in powder form, use about ½ to ⅔ cup to replace the 3 cups of whole ones. You can definitely bake this as a cake instead, just use a 9-inch pan and bake at 350°F for around 30–35 minutes, or until a toothpick comes out clean! xT
Would you say you cake and cupcake recipes are usually more dense?
Trying to figure out before I make these today whether to change something to make them more fluffy? I’m
Not a baker so I truly have to follow a recipe to a tee.
Hi Chelsea,
I wouldn’t say so:) These are pretty fluffy as written. I wouldn’t recommend adjusting the recipe. Please let me know if you give it a try! xx
I’m surprised by all the positive reviews. I followed the recipe exactly and the result was very dense cupcakes with an overpowering coconut oil flavor—the strawberry was barely perceptible. If you try this, I recommend trying another oil and using T’s substitution for sugar rather than (she says this makes them lighter). Personally I will use another strawberry cupcake recipe moving forward.
Hi Kay,
Thanks for trying this recipe and sharing your feedback, sorry to hear it was not enjoyed. xx
I made these for a birthday party and they were a huge hit. They are so good!! The strawberry frosting is incredible. I made mini cupcakes and baked for 15 mins (read your suggestion on another comment). I think I may use vegetable oil next time instead of coconut oil. The coconut oil started to solidify when added in with the yogurt.
Hey Liz,
Happy Thursday! I appreciate you giving this recipe a try and sharing your comment, love to hear that it was a winner!!
Can you make these a day ahead? How should I store them?
Hey Jenny,
Totally, just store in an airtight container in the fridge. Please let me know if you have any other questions! xT
If I were to make these as mini cupcakes, how long would you suggest baking for? Thank you!
Hi Maggie,
I would start checking for doneness at 15 minutes. I hope you love this recipe! xT
Can you sub coconut oil for vegetable oil?
Hey Justine,
Sure, that will work nicely for you. I hope you love this recipe, please let me know if you give it a try! xx
Hi, I made these last year for my birthday and they were a huge hit. I would like to ask what is your favorite strawberry jam? I’m assuming strawberry preserves will also work fine.
Thanks a lot, Angela! Love to hear you enjoyed this recipe, I appreciate you making it and your comment!! You bet, I love using Bonne Maman. I hope this helps! xx
Can I use vegetable oil instead of coconut oil?
Hi Sally,
Sure, that would be just fine for you to do! I hope you love this recipe! xT
I’ve been following you since I discovered the Half baked Harvest cook book about 4 years ago. I had to choose to recipe quickly for a last minute work fundraiser. I trust your recipes so I didn’t think twice I just dived in! I ordered the freeze dried strawberries on Amazon and waited until they arrived at the end of the day to get to work on these delicious cupcakes. Not only did they turn out AMAZING they also raised money for a great cause. Each person who purchased a cupcake came over to me personally to tell me these were hands down the best cupcake they’ve ever had. I sold them at a steep price of $5 each CAD but they were well received. Thanks so much for sharing your gift and love for cooking, it’s much appreciated! All the best ~ Mary
Yay!! Thanks so much, Mary:) I appreciate you making this recipe and so many others. Love to hear the cupcakes were a hit! Have a great evening! xT
These look amazing! Curious why you chose freeze dried strawberries over fresh and do you think I could swap the freeze dried for fresh? I love some strawberry chunks in my strawberry cake 😋
Thanks so much, Michelle! Sorry, I would not recommend fresh strawberries in this recipe, the liquid content will cause some issues here. Please let me know if I can help in any other way! xx
How do you get the frosting to look like that? What do you use?
Hi Joanne,
So sorry, what do you want the frosting to look like? Please let me know! xx
These are SO GOOD! I even tried a second batch and swapped out the strawberry ingredients for blueberry. Also good, though I liked strawberry better.
Do you have any tips for turning this into a cake? Thank you!
Hey Clair,
Awesome! Thanks so much for making this recipe and your feedback! So glad it was enjoyed! You might like this recipe for a cake:
https://www.halfbakedharvest.com/strawberry-shortcake-sheet-cake/
I hope this helps! Have a great autumn Friday! Xx
I can’t wait to try this recipe! Since I don’t have a food processor, I’m going to buy freeze-dried strawberry powder. How much will I need?
Hi Teresa,
You are going to use about 1/4 cup in step 3 and then 3 tablespoons in step 5. I hope this helps, please let me know if you have any other questions! xT
Hi 🙂 How do I store these/ can I make them ahead of time?
Hi Katie,
If you want to make these in advance, I would just keep them in an airtight container in the fridge and remove an hour before serving. I hope you love this recipe! xT
Hi can I sub the flour for gluten free flour?
Hi Katie,
Yes, that should work nicely for you. I hope you love this recipe!
hey did you mean unsalted butter ? or did you use salted butter ? Just wanna make sure
Hi Arwa,
I like to use salted butter, you could absolutely use unsalted butter if that is your preference. Please let me know if you have any other questions! xx