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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
DELICIOUS!!!
We used cane sugar because we were low on honey. Loved EVERYTHING about these. Barely a leftover after Easter dinner.
Hey Missy,
Perfect!! Thanks so much for giving this recipe a go, I am thrilled to hear that it was a winner! Have the best week!? xT
I made these for Easter and LOVE them! I never thought about using dehydrated strawberries before, and WOW, the flavor comes through each bite! The only part I struggled with is piping the icing – the strawberries started to rehydrate and get stuck in the piping tip. I would recommend using a wide piping nozzle. Thanks for sharing this recipe – it’ll be one on repeat!
Hey Breana,
Perfect!! Thanks so much for giving this recipe a go, I am thrilled to hear that it was a winner! Have the best week!? xT
Have not tried these yet. My consern is that you stated can be storedat roomtemperature. Shouldntthey be refrigeratedwith the creamcheesefrosting>
Hi Jennine,
Nope, that is not necessary but feel free to store them how you like:) xx
These turned out perfectly! I used sugar instead of honey due to the comment about honey making a denser sponge. I allowed the yogurt and eggs to come to room temp and it coconut oil did not clump at all. Can’t wait to serve these at Easter dinner tomorrow. My favorite part is there is no artificial colors and they are colored by the jam and freeze fried strawberries!
Hi Tyra,
Happy Sunday!! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! xx
Hello, I am making these currently and running into the problem of my coconut oil hardening into little balls before I add the other ingredients? Do you have a recommendation for what to do in this instance to keep this from happening? I probably just need to move quicker lol
Hey Sabrina,
Have you heard of fractionated coconut oil. It stays in a liquid state…brilliant! I use it for so many things. Good luck!
Noelle ?
Hey Sabrina,
So sorry to hear this, lol yes I would say to have all of your other ingredients measured out and ready to go that way you can start mixing everything right away. I hope this helps! xTieghan
I used this recipe to make cupcakes and a smash cake for my daughter’s 1st birthday party, and they were amazing! I used sugar and they came out great. I also made a batch with blueberry jam and freeze dried blueberries. Definitely recommended. Thanks Tieghan!
Hey Marci,
Happy Sunday!! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! xx
Hi! I am excited to try these for my daughter’s first birthday. If I wanted to turn this batter into a small smash cake (4” round) do you have a suggested baking time?
Hey Hannah,
I would start checking for doneness at 45 minutes. I hope you love the recipe, please let me know how it turns out! xTieghan
Hi Tieghan,
Making these cupcakes for a friends birthday who LOVES strawberries. I am a huge fan of your recipes and every time I make your blackberry lavender cake my friends die over how fabulous it is!
I was wondering, because I prefer to make my own jam, if I added rose water to the strawberry jam how much rose water do you suggest? I don’t want it to be over powering and take over the strawberry flavor. Suggestions?
Also, for some reason my cupcakes/cakes keep coming out really dense and thick… how do I get them to be fluffy and light?
I would check to make sure your baking powder and soda are fresh!
Hey there,
I hope you love these cupcakes!! I’ve never added rose water to this jam before, so I am not sure how much would work best for you. Let me know how the cupcakes turn out! xTieghan
Can these be made the day before? Would it be best to store them in the refrigerator over night? Thank you!
Hey Sarah,
Sure, you can make these in advance, I would just keep in an airtight container on the counter:) I hope you love the recipe! xx
I can’t get freeze dried strawberries but can get freeze dried strawberry already ground. How many cups did your 3 cups blend to ?
Hey Pam,
You will want to use 1/2 cup of the powder:) I hope this recipe turns out amazing for you, please let me know if you give it a try! xx
Hi! I want to make these for Easter but a guest has a nut allergy. Would you recommend substituting butter or a different oil? Or trying a different recipe all together? Thanks!
Just scrolled through the comments and found the answer! Thanks!!
Hey Kristen,
You can use any neutral oil:) I hope this recipe turns out amazing for you, let me know if you give it a try! xx
Hi! Freeze dried strawberries are extremely expensive at my store. If I substituted with real strawberries, how much do you think I should use? Thanks!!
Hi Kaley,
So sorry, fresh strawberries will not work in this recipe. I would try to order the freeze dried strawberries online, the bag should not be more than $8. Please let me know if you have any other questions! xx
I have to say I usually make as directed first before I start tinkering around so I cant give a accurate rating but I wanted to give a warning – made these with 1:1 Gluten Free flour and I missed the part about adding milk at the end and put in in with the dried in the blender with the real strawberries. The batter was very dense (used honey) so added more milk. Batter was still very dense. I wanted to try to make the bunny shapes with the rolled up foil but the batter was too thick. I did use a trick I saw with adding rice between the paper cups and the pan and that did give them nice bottoms. I really prefer cooking with fresh strawberries as the freeze dried ones taste too much like eating Special K. (They definitely have an aftertaste.) We loaded them up with RediWhip Extra Creamy and they went down just fine but I have another strawberry cake recipe I think I’ll stick with.
Hi Andrea,
Thanks so much for giving the recipe a try and sharing your feedback! xx
These were very dense and the cream cheese in the frosting was overpowering. The cupcakes initially didn’t taste like strawberry at all, but had a very strong strawberry aftertaste. No one really enjoyed them, but looking forward to trying the blackberry lavender cake recipe next time!
Hi Kit,
Thanks for trying the cupcakes, sorry to hear they were not enjoyed. xT
Hello Tieghan,
My daughter and I love your recipes. We tried out this recipe and the cupcake was moist and the frosting was to die for. We are not the biggest coconut fans and were wondering if we could sub out the coconut oil for butter. Is that possible?
Thanks for all the great recipes!
Wendy and Lola
Hi Wendy and Lola,
Thank you so much for trying this recipe, I am thrilled that it was enjoyed!! You can use any other neutral oil that you enjoy:) xTieghan