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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 this recipe today for Mother’s Day and it was a huge hit! I did however change a few things. I’m not exactly sure of the reasoning behind the freeze dried strawberries opposed to fresh (maybe for the sake of too much liquid) but I choose to use fresh strawberries as the freeze dried strawberries are quite high priced for 3 cups worth. The freeze dried might taste just as good but I cannot Speak to that. I substituted 2 cups fresh strawberries for the batter, which actually came out more like a very moist bread. I cooked them about 35-40 minutes since the fresh strawberries did give the batter more liquid, although the consistency when mixing was still perfect. I also use a vanilla essential oil instead of vanilla extract as it adds more flavor I think and Himalayan salt. For the frosting I used about 4 tablespoons freeze dried strawberries and only 1 1/2 cups of powdered sugar. I tasted it and it was perfect! Being that I was in a hurry I forgot to add the milk to thin the frosting (which honestly it didn’t need) and the vanilla but it was still great. We loved that these were such a treat but we’re not over powered by sugar in the muffin or the frosting.
Thanks so much for sharing this fun recipe! Will definitely make it again.
Hi Jessica,
Wonderful!! Thank you so much for making the recipe, I am so glad to hear that it was enjoyed!! Thanks for sharing what worked well for you. Have the best week:) xxT
Hello!
Just a question… I would love to make this in cake form for a bday cake. Is there enough batter and frosting for a double layer 8 or 9” cake do you think? How long would I bake it for? Any suggestions?
Thank you so much, your recipes are always excellent!!
Doris?
Hey Doris,
Sure, I think that would work well for you! I would start checking for doneness at 40 minutes. I hope you love the recipe, let me know if you give it a try! xx
Hi Tieghan
Could this recipe be adjusted to make mini cupcakes?
Thank You!
Hey Emily,
Totally, that will work well for you! Please let me know if you give the recipe a try, I hope you love it! xx
It says strawberry frosting, but there’s no strawberry flavoring in the frosting recipe?
It’s in the instructions…. 3tbls of the strawberry powder goes in the frosting ?
Hi Denise,
In step 5 you are going to add more of the strawberry powder. Please let me know if you have any other questions, I hope you love the recipe! xTieghan
Very good, thanks for the recipe!!
Hey Emilie,
Happy Mother’s Day! Thanks so much for trying this recipe, I am glad to hear that it was enjoyed! ?xxT
I realize my original comment didn’t have a rating, I give these cupcakes a 5star ! ?????
Thanks again Trish:)
H Tieghan!
I made these delicious double strawberry cupcakes a bit ago, So much flavor and so pretty! There’s plenty of strawberry flavor from the strawberry jam and freeze dried strawberries. The frosting takes it over the top! Thank you again for another amazing recipe!
Have a wonderful weekend!
xo trish???
Hey Trish,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! xxT
I made these cupcakes for Easter. Several guests commented that they liked them but I suspect they were being kind. As expected, the very dense batter that was produced with a 10 oz. jar of expensive jam produced a very dense cupcake. More like a muffin that had been spread with jam. I even added more milk than was called for and used sugar instead of honey. I, too found the batter tasted like coconut and fortunately had strawberry extract that helped quite a bit. Thank goodness the frosting was indeed « to die for » and helped save what was a near disaster. (I offered my coconut cheesecake and Italian cookies as dessert alternatives so no one was without a sweet ending to their Easter buffet.) I enjoy making many of your great recipes and very rarely am I disappointed. I look forward to many more to come.
Hey Mark,
Thanks for giving the recipe a try, so very sorry to hear it was not enjoyed. Is it possible that the cupcakes were over-mixed? How about the baking powder and baking soda, were those expired by chance? How much of the strawberry powder did you use? It’s hard for me to say what went wrong without seeing the cupcakes so a little more info would be helpful! xTieghan
Just pulled these from the oven. They are really tasty! Didn’t puff up much and did end up cooking them for closer to 20 minutes. Very thick batter going into the cupcake liners. Will be great for my daughters birthday party tomorrow.
Hey Kelly,
Happy Sunday!! I love hearing that this recipe was enjoyed, thanks a bunch for trying it out and sharing your feedback!! xTieghan
Well I’m glad that I read through many of the comments. After blending two packages of freeze dried strawberries (Good & Gather, 2 oz each, from Target) that only yielded about two cups powder, I thought it seemed like a LOT of strawberry powder and started looking at messages. Tiegen, I think you really need to edit to say “3 cups freeze dried strawberries, will yield about 1/2 c powder). I haven’t frosted the cupcakes yet, but they sure are yummy.
Hi Cheryl,
Thanks so much for giving the recipe a try and sharing your feedback. Sorry for any confusion this may have caused. I hope they turn out great! xTieghan
If one only has powdered freeze dried strawberries, is it 1/2 cup needed?
Yes, that is correct:)
I am glad you added this comment. I am making these today!
I hope you love the recipe Sarah!!
Could I use vegetable oil instead of coconut?
Hi Kris,
Yes, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan
Can’t wait to try this recipe, they look absolutely delicious!!
Could I ever ask what aperture and other cameras settings you use for your photography? Your photos always look amazing!! I’m just a beginner photographer, would appreciate some input!
Hey there,
Thanks so much!! I use a canon 5d mark iv. I always use natural lighting and try to do as little editing as possible using Lightroom. I hope this helps! xTieghan
I was disappointed in this recipe…the cupcakes turned out quite dense and only taste like coconut oil. Sorry to say I had to throw them out.
Hi Megan,
So sorry to hear this recipe was not enjoyed, was there anything you may have adjusted? Let me know if I can help at all! xx
I’m having a hard time finding freeze dried strawberries but can buy them already in powder form. How much does 3 cups usually reduce to?
Thanks!
Hi Lillian,
I would use 1/2 cup of strawberry powder. I hope you love this recipe, please let me know if you give it a try! xxTieghan
Yes, to everyone who commented about the denseness of the cupcake. I’m not sure I’d make them again, but let’s talk about the deliciousness of the frosting! I’m thinking next time I’ll pair the frosting with a white cake. How beautiful and yummy would this be for a baby, or wedding shower cake. I also think if served a little chilled it would be divine!!
Thank you Megan, you’re the bomb!
Hey Patricia,
Thanks so much for making this recipe, I love to hear that it was enjoyed!! xTieghan
These look so yummy! Can’t wait to try.
Just wondering, where do you normally find your fresh chamomile flowers for garnish?! Whole Foods?
Hey Tabitha,
Thanks so much!! I usually order from Gourmet Sweet Botanicals. Please let me know if you have any other questions! xTieghan