Dreaming of the ultimate sweet treat that bursts with berry flavor? These Double Strawberry Frosted Cupcakes deliver on every level. They feature an incredibly moist, tender crumb packed with real strawberry taste.
Furthermore, they get topped with a luscious cream cheese frosting that gets its beautiful pink hue and tangy fruit flavor from the same secret ingredient. Consequently, they are a show-stopping dessert perfect for birthdays, spring celebrations, or any day that needs a little extra joy. Ultimately, you will love how simple ingredients combine to create something truly spectacular.
Why You’ll Love This Recipe
This recipe stands out for several wonderful reasons. First, it uses a clever ingredient to achieve an intense, natural strawberry flavor without any artificial colors or extracts. Next, the cupcakes themselves stay remarkably moist, thanks to the addition of yogurt and a touch of milk.
Moreover, the frosting is silky, creamy, and perfectly balanced—not too sweet and not too heavy. Additionally, the process is straightforward and uses common baking tools you likely already own. Finally, these cupcakes look absolutely gorgeous with their vibrant pink frosting and optional sprinkle of crushed berries, making them a guaranteed crowd-pleaser for your next gathering.
Recipe
Print
Double Strawberry Frosted Cupcakes
- Total Time: 55 min
- Yield: 18 servings 1x
Description
Incredibly moist strawberry cupcakes packed with real fruit flavor and topped with a fluffy, pink cream cheese strawberry frosting.
Ingredients
- 3 cups freeze dried strawberries
- 1 cup melted coconut oil (240 ml)
- 1/3 cup plain Greek yogurt or sour cream (80 ml)
- 2 large eggs
- 3/4 cup honey or granulated sugar (255 g or 150 g)
- 1 cup high-quality strawberry jam (320 g)
- 2 teaspoons vanilla extract (10 ml)
- 2 1/2 cups all purpose flour (300 g)
- 1 1/2 teaspoons baking powder (7 g)
- 1/4 teaspoon baking soda (1 g)
- 1 teaspoon kosher salt (6 g)
- 1/4 cup milk (60 ml)
- 6 ounces cream cheese, at room temperature (170 g)
- 2 sticks salted butter, at room temperature (226 g)
- 2 1/2–3 cups powdered sugar (300–360 g)
- 1 teaspoon vanilla extract (5 ml)
- 1/4 cup warm milk (60 ml)
Instructions
- In a blender or food processor, process the freeze-dried strawberries into a fine powder.
- Preheat oven to 350° F. Line cupcake molds with paper liners.
- 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.
- 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.
- 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.
- Frost each cupcake. Optionally sprinkle with extra crushed freeze dried strawberries for decoration.
Notes
- Ensure all refrigerated ingredients are at room temperature for best results.
- Do not overmix the batter after adding the flour to avoid dense cupcakes.
- Store frosted cupcakes in the refrigerator for up to 4 days.
- Prep Time: 30 min
- Cook Time: 25 min
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 517 kcal
Ingredients and Substitutions
Base Components
- Freeze-Dried Strawberries: This is the magic ingredient that provides concentrated strawberry flavor and natural color. Do not substitute with fresh or frozen strawberries, as they add too much liquid.
- All-Purpose Flour: The foundation of the cupcake batter. For a gluten-free version, you can use a 1:1 gluten-free baking blend.
- Leavening Agents: Baking powder and baking soda work together to give the cupcakes a perfect, light rise.
Wet Ingredients and Flavor
- Coconut Oil: Melted coconut oil adds wonderful moisture. You can substitute an equal amount of vegetable oil or melted unsalted butter.
- Greek Yogurt: This adds tang and tenderness. Sour cream is a perfect one-to-one substitute.
- Eggs: They provide structure and richness. For an egg-free version, try using flax eggs.
- Sweeteners: Honey gives a lovely depth, but granulated sugar works perfectly for a classic sweetness.
- Strawberry Jam: Use a high-quality jam for the best fruit flavor. This intensifies the strawberry taste in the batter.
- Milk: Whole milk or your favorite non-dairy milk adds the final touch of moisture to the batter.
Frosting Ingredients
- Cream Cheese: Full-fat, brick-style cream cheese at room temperature is essential for a smooth, stable frosting.
- Butter: Use salted butter at room temperature to create a fluffy base.
- Powdered Sugar: It sweetens and thickens the frosting. Sift it to avoid lumps.
- Milk: A small amount of warm milk helps you achieve the perfect spreading consistency.
How to Make Double Strawberry Frosted Cupcakes
Making these delightful cupcakes involves two main stages: creating the berry-packed cake and whipping up the fluffy frosting. Follow these simple steps for delicious results.
Step 1: Prepare the Strawberry Powder
Start by placing the freeze-dried strawberries into a blender or food processor. Process them until they turn into a very fine powder. Then, set this powder aside. You will use most of it in the batter and the rest in the frosting.
Step 2: Make the Cupcake Batter
First, preheat your oven to 350°F. Then, line your cupcake pans with paper liners. Next, grab a large mixing bowl. Add the melted coconut oil, Greek yogurt, eggs, honey, strawberry jam, and vanilla extract. Beat these wet ingredients together until they are completely smooth and well combined.
After that, add the all-purpose flour, baking powder, baking soda, and salt directly into the bowl. Moreover, add about two-thirds of your strawberry powder. Mix everything on low speed until the flour just disappears into the batter. Finally, slowly beat in the milk until the batter is fully combined and smooth. Be careful not to overmix.
Step 3: Bake to Perfection
Using a scoop or spoon, divide the batter evenly among the prepared cupcake liners. Place the pans in the preheated oven and bake for 25 to 30 minutes. The cupcakes are done when the tops are set and spring back lightly to the touch, and a toothpick inserted into the center comes out clean. Remove them from the oven and let them cool completely in the pans on a wire rack before frosting.
Step 4: Create the Fluffy Frosting
While the cupcakes cool, make the frosting. In the bowl of a stand mixer fitted with a paddle attachment, beat the room-temperature cream cheese on medium speed until it is smooth and whipped. Add the room-temperature butter and beat for another 2 minutes, until the mixture is very light and fluffy.
Subsequently, add the powdered sugar, the remaining strawberry powder (about 3 tablespoons), and the vanilla extract. Beat on low speed at first to incorporate the sugar, then increase to medium-high and beat for 2-3 minutes until the frosting is pale, fluffy, and well combined.
With the mixer running on low, slowly stream in the warm milk one tablespoon at a time until you reach your desired spreading consistency. You may not need to use all the milk.
Step 5: Frost and Decorate
Once the cupcakes are completely cool, frost them generously using a piping bag or a simple offset spatula. For a final decorative touch, sprinkle a little extra crushed freeze-dried strawberry powder on top. If you have edible flowers like chamomile, they make a beautiful, elegant garnish. Your stunning Double Strawberry Frosted Cupcakes are now ready to serve!
Pro Tips for Success
- Ensure all your refrigerated ingredients, like eggs, yogurt, and cream cheese, are at true room temperature. This allows them to emulsify properly and creates a smoother, more even batter and frosting.
- Do not overmix the cupcake batter after adding the flour. Mix just until you see no dry streaks. Overmixing develops gluten, which can lead to dense, tough cupcakes.
- Save time by making the strawberry powder ahead of time. Store it in an airtight container at room temperature for up to a week before you bake.
- For perfectly domed cupcakes, fill the liners about two-thirds full. This gives the batter enough space to rise without spilling over the edges.
- Let the cupcakes cool fully before frosting. Applying frosting to warm cupcakes will cause it to melt and slide right off.
Flavor Variations
This versatile recipe welcomes creative twists. For a citrus twist, try adding the zest of one lemon or orange to the batter. You could also swap the strawberry jam for high-quality raspberry or blackberry jam. If you love chocolate, fold in a half cup of mini chocolate chips to the batter for a strawberry-chocolate combo.
For the frosting, a teaspoon of lemon extract can add a bright, tangy note that pairs wonderfully with the berries. Furthermore, you can turn these into elegant mini cupcakes for a party; just reduce the baking time to about 12-15 minutes.
Serving Suggestions
These cupcakes are a star dessert all on their own. Serve them alongside a cup of coffee or tea for a delightful afternoon treat. They also make a fantastic finale to a summer barbecue or picnic. For a larger dessert spread, pair them with other light options like a refreshing harvest salad with lemon thyme dressing to balance the sweetness.
If you are hosting a party, these cupcakes are the perfect sweet bite to complement a table of savory easy appetizers perfect for any party.
Storage and Freezing Instructions
Store any leftover frosted cupcakes in a single layer in an airtight container in the refrigerator for up to 4 days. For best texture, let them sit at room temperature for about 20 minutes before serving. You can also freeze unfrosted cupcakes for up to 3 months. Wrap them individually in plastic wrap and then place them in a freezer bag.
Thaw overnight in the refrigerator before frosting and serving. The frosting can be made ahead and stored in an airtight container in the fridge for up to 5 days. Let it come to room temperature and re-whip it briefly with a mixer before using.
FAQs About Double Strawberry Cupcakes
Can I use fresh strawberries instead of freeze-dried?
Unfortunately, fresh strawberries will not work as a direct substitute. They contain too much water, which will drastically alter the texture of both the cupcake batter and the frosting, making them wet and dense. Freeze-dried strawberries provide intense flavor and color without adding any liquid.
My frosting is too runny. How can I fix it?
If your frosting is too soft, simply place the mixing bowl in the refrigerator for 20-30 minutes to chill the fats. Then, beat it again. You can also add a little more sifted powdered sugar, a quarter cup at a time, until it thickens up to the right consistency.
Can I make these cupcakes ahead of time?
Yes, absolutely. You can bake the cupcakes 1-2 days in advance. Let them cool completely, then store them unfrosted in an airtight container at room temperature. Make the frosting and frost them the day you plan to serve them for the freshest taste and texture.
What’s the best way to get tall, swirled frosting on my cupcakes?
Use a large open-star piping tip and a disposable piping bag. Fill the bag with frosting, then start piping from the outer edge of the cupcake, working in a tight spiral toward the center, and pull up to create a peak. Practice makes perfect, but it is easier than it looks!
Are these cupcakes suitable for a large event?
This recipe yields 18 standard cupcakes, making it great for a family gathering or a medium-sized party. For a larger crowd, you can easily double the recipe. They are a fantastic make-ahead dessert that frees up your time on the day of the event, much like easy summer crockpot meals for busy weeknights simplify dinner planning.
Final Thoughts
These Double Strawberry Frosted Cupcakes are a true celebration of strawberry flavor. Every component, from the moist crumb to the cloud-like frosting, sings with the taste of ripe, sweet berries. The recipe is approachable for bakers of any level and uses a brilliant technique to pack in maximum flavor.
Whether you are baking for a special occasion or just to brighten an ordinary day, these cupcakes promise to deliver smiles and deliciousness with every single bite. So gather your ingredients, preheat your oven, and get ready to create a dessert that everyone will adore.
