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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.
Made these for a brunch with friends and they were a HUGE hit!! I am already getting requests to make them again!
My question is, another friend on mine is a big raspberry fan and I was wondering if you could just swap out the jam and freeze-dried fruit for raspberry versions?
Hey Lauren,
Thank you so much for trying this recipe, I am thrilled that it was enjoyed!! Sure, raspberries would work well! xTieghan
I followed the recipe exactly but had a lot of trouble with the batter – the melted coconut oil hardened almost instantly when adding other ingredients so I had to warm in short increments in the microwave. Any tips for preventing this? Otherwise the final flavor was great!
Hi Chelsea,
Thanks so much for giving the recipe a try! Sorry to hear you have issues with the coconut oil. What kind did you use? Were your eggs super cold? That could be what was causing it to harden again. Let me know how I can help. xx
I was going to make these cupcakes for Easter, but I’m confused about the 3 cups of strawberry powder. Who knew freeze dried strawberries are so expensive too! They sell them in ounces online. Any hints on the recipe?
Love all your recipes!
Hi Marianne,
You do not want to use 3 cups of powder, you want to use 3 cups of freeze dried strawberries and then blend the into the powder. The bag I used is linked, it was about $6. Please let me know if you have any other questions. xTieghan
Target has them (I also had a difficult time finding them in my area for a decent price). If you get the 2oz bag (Good & Gather Target brand) … you could probably do it with 1 bag but I used 2 because my daughter wanted to eat some of them.
I made these and followed the recipe to a T & I felt like the batter was very thick and overall they just don’t really taste like a cupcake to me. Not sure where I went wrong if I did. I was super excited for these but mine are just ok. I’m not sure if they honey made it the “not cupcake like” consistency they seem to have.
Hi Nicole,
Thanks for giving the recipe a try, so sorry to hear they were not enjoyed. Was there anything you may have adjusted? Please let me know if I can help in anyway! xTieghan
I’ve always liked the recipes I’ve made from your site so I hope don’t take my comment as negative 🙂
I think I would maybe try them with sugar rather than the honey. the honey just made them too dense for my families liking.
Thanks for trying the recipe Nicole and sharing the feedback!!
Hi! I am lactose intolerant and have great substitutes for baking for milk, butter, and cream cheese…but not Greek yogurt/sour cream! Do you have any advice on what I could use for the cake instead of that in this recipe? Thank you!
Hi Elizabeth,
There are so many great dairy free yogurts in the grocery stores, I would just pick one of those to try! I hope you love the recipe, please let me know if you give it a try! xTieghan
My first experience with freeze-dried fruit and these were great! I made the recipe as written and the honey made for a denser cake, but a more complex flavor. They would actually be great un-frosted as a muffin. I would make these again. Thanks for the fun recipe Tieghan!
Hey Adelae,
Happy Sunday!! I am thrilled that this recipe was enjoyed, thanks for trying it out!! ?xx
The cupcakes are delicious! The dried, powdered strawberries add a sweet/tart flavor!
Hey Ingrid,
Happy Sunday!! I am thrilled that this recipe was enjoyed, thanks for trying it out!! ?xx
I made these cupcakes – very good! If I wanted to make mini-cupcakes, how long should I bake them?
Margaret
Hi Margaret,
Happy Sunday!! I am thrilled that this recipe was enjoyed, thanks for trying it out!! I would start checking for doneness at 15 minutes. ?xx
Love these! Where do you buy chamomile flowers live? So far I’ve only found dried ones for tea. Would love to make mine look pretty!
Hey Alexis,
I like to oder from Gourmet Sweet Botanicals. Please let me know if you have any other questions! xx
What can I use in place of coconut oil?
Hi Laurel,
You can use another neutral oil in place of the coconut oil. I hope you love the recipe, please let me know if you give it a try! xTieghan
If I use freeze dried strawberry powder how much would I use? I am thinking about buying to powder. Thanks!
Hi Myndy,
You will want to use 1/2 cup of powder. I hope you love the recipe, please let me know if you give it a try! xx
Any adjustments I should make if I would rather make this as a sheet cake and pipe frosting onto?
Hi Cassie,
I would just increase your bake time and start checking for doneness at 45 minutes. Please let me know if you give the recipe a try, I hope it turns out amazing for you! xTieghan
These are amazing and so full of flavor!!!!
Hi Kristi,
I am thrilled to hear that this recipe was enjoyed, thanks a lot for trying it out! Have the best day:) xT
I made these today and they were a hit! My kids, who usually just eat the icing, devoured them. My husband doesn’t like cupcakes, but said these were perfection. These will be a staple for the spring / summer!
Hey Lauren,
Awesome!! Thanks so much for sharing your feedback, I love to hear that this recipe was enjoyed! xx
Hi there! I made these and got a little mixed up on the strawberry powder instructions – I read it as three cups of the powder rather than three cups of the dried strawberries before processing. As a result the cake turned out with an odd texture – still great flavor and an awesome recipe. Just thought I would share here in case it may help to clarify for others/on the recipe.
Love all your recipes – thanks for the content!
Hi Elizabeth,
So sorry about that! Thanks for giving the recipe a try and sharing your feedback. xTieghan
Can the cupcakes be made ahead and frozen ? Obviously I would frost after they thaw….
Hey Traci,
Sure, that will work well for you. Let me know if you give the recipe a try, I hope you love it! xTieghan