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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 those wonderful cupcakes for the 4th of July party at our pool. They were soooooo good and were gone in no time.
The recipe was easy to follow. I will be making them again soon for sure.
There were a few things I did a bit different. I used grape seed oil instead of coconut oil. Granulated sugar instead of honey and I also added 1 container of mascarpone to the frosting recipe.
To make it a bit more fancy I filled my cupcakes (after they were baked and cooled) with my homemade lemon curd.
Love love love this recipe ?
Hey Paulina,
Happy Wednesday! Thanks for sharing your review and making this recipe, I am so glad it was a winner! Thanks for sharing what worked well for you! xxTieghan
These are delicious!! I had to modify the icing as I was out of powdered sugar. Instead, I made a whipped cream-cream cheese frosting and added the freeze dried strawberries to that. Wonderful!
Hi Tammy,
Fantastic!! I love to hear that this recipe was a winner, thanks for trying it out! I hope you had a great holiday weekend!?
Omg I’ve never eaten something so delicious before!!! They were perfect (used sugar instead of honey)!!! I wish I had made more frosting because the frosting didn’t cover the 18 cupcakes but that definitely could have been my fault and not the fault of the recipe. Literally worth all the effort!!!
Hi Mira,
Fantastic!! I love to hear that this recipe was a winner, thanks for trying it out! I hope you had a great holiday weekend!?
I am in absolute awe of these cupcakes. They taste flavorful and delicious even without the frosting, but why deprive yourself of the best frosting on the planet?? These seriously knocked me over, thanks for the incredible recipe Tieghan, these are going to be a big part of my life from now on!
Hey Emily,
Happy Sunday!! Thanks for sharing your feedback and making this recipe, I am so glad it was a hit! Happy 4th of July!??
These turned out absolutely delicious. I used sugar instead of honey. I didn’t get as much strawberry flavor as I expected in either the cake or the frosting. I made sure to measure the freeze dried strawberries BEFORE turning them into a powder, because I think that was a problem for the people who felt the cake was too dry. It did end up very dense which is not my preference.
The frosting is perfect. I added 50% to the cake recipe for 27 cupcakes, but did not make additional frosting, and it was the right amount!
Hey Lindsay,
Happy Friday!! Thanks so much for making this recipe and sharing your feedback!! I am glad that overall it was enjoyed:) ☀️xxT
I made this yesterday for my hubby for Father’s Day since he loves strawberry cakes. It was a hit with the family! I too was nervous from reading other reviews but I did half honey and half sugar and the cupcakes especially the frosting was delish! I definitely will be making these again!!
Hey Amanda,
Fantastic!! Thanks a lot for trying this recipe and sharing your review, I love to hear that it was enjoyed! ?Tieghan
I was a little nervous after reading other reviews saying the cupcakes came out dense. But they were perfect and exactly as pictured. Light, flavorful and easy to make. I used canola oil and sour cream and only made 1/2 the icing. So happy I decided to make this. I’m sure I will be making these again soon.
Hey there,
Wonderful!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed!! Have a great weekend:) xx
What can I substitute for coconut oil?
Hi Celia,
You could use melted butter or another neutral oil. Please let me know if you give the recipe a try or have any other questions! xTieghan
Hi Tieghan!
How many ounces of butter for the frosting?
Thank you!
Hi Maggie,
The recipe calls for 2 sticks of butter in the frosting. Please let me know if you have any other questions, I hope you love the recipe! xTieghan
The flavor was great! I ended up making a cake and felt like my bake time was a little off because it was a guess. (350 for 40 mins). I wondered if I cooked them for a slightly shorter time if they wouldn’t have been so dense or dry but looking at comments may just be the recipe! Regardless, flavor was great and I’ll definitely use the frosting recipe on other baked treats!
Hey Hannah,
Happy Monday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback!! Yes, I would say you definitely need to make longer for a cake. Have the best week:) xx
I made these yesterday and they taste exactly like I wanted them to. I used butter instead of coconut oil, sugar instead of honey and sour cream instead of yogurt. I’m not a baker so don’t really know whether they are more cupcake consistency or muffin consistency like some of the other reviewers mentioned but I do know that they were delicious!! Oh, and I used Bob’s 1:1 GF flour with no issues! They were a hit with my husband and teenagers.
Hey Sharon,
Happy Friday! Thanks so much for sharing your feedback and trying this recipe out! Love to hear that it was enjoyed:) xxTieghan
I have to say this cupcake recipe is a no go for me. The flavor is very nice but I completely agree with many other comments that they are too dense, and dry. They had the consistency of a strawberry bread not a cupcake. I made them twice since I love the icing but the cake just didn’t work for me. I will use the icing for with a different cake batter next time. Would love to know your thoughts, Teighan that many people had the same experience as I did.
Hi Susan,
Thanks for giving the recipe a try, sorry to hear these did not turn out for you. Was there anything you may have adjusted in the recipe? Did you measure 3 cups of the freeze dried strawberries and then blend them? Let me know! xx
These are absolutely gorgeous! Unfortunately, the texture was off and the coconut flavor was overwhelming. Felt more like a muffin with frosting. And, despite following the recipe exactly(twice), I ended up with 36 cupcakes that were dense, slightly dry, heavy, and tasting more like coconut by far more than strawberries. I’m thinking that this cupcake calls for a much wetter batter as the dehydrated strawberries continue to draw the moisture out as they rehydrate.Your cornmeal strawberry cake made in a cast iron pan and your strawberry chamomile cake are superb-even amazing!!! This one missed the mark.
Hi Deana,
Thanks so much for giving the recipe a try and sharing your feedback, sorry to hear it was not enjoyed!! How much of the strawberry powder did you use? Is it possible you may have used too much? Let me know how I can help! xTieghan
Hi! If I wanted to do freeze dried raspberries & jam instead of strawberry, would you recommend the same amounts? Thanks 🙂
Hey Emily,
Yes, just make sure you are using 1/2 cup of powder. Let me know if you give the recipe a try, I hope you love it! xTieghan
If the freeze dried strawberries I have are already in powder form, how much do you think I should use?
Hi Rikki,
You will want to use 1/2 cup of powder:) I hope you love the recipe, let me know if you give it a try! xTieghan