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Double Strawberry Cupcakes

Double Strawberry Cupcakes

Double Strawberry Cupcakes deliver intense berry flavor with a tender crumb, creamy strawberry buttercream, and pockets of jam for extra sweetness. These easy yet impressive cupcakes are perfect for spring gatherings or a weekend bake. They feel both nostalgic and fresh, offering a balanced sweetness and bright aroma that makes them irresistible. Try them for a crowd pleasing dessert that always gets compliments.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Desserts
Cuisine American
Servings 18 cupcakes
Calories 250 kcal

Equipment

  • Blender or food processor
  • Mixing Bowls
  • Stand mixer
  • Cupcake Pan
  • Paper liners
  • Spatula

Ingredients
  

  • 3 cups freeze dried strawberries Adds concentrated strawberry flavor and natural sweetness while providing intense color; grind or rehydrate as needed to incorporate into batter for a vibrant base.
  • 1 cup melted coconut oil Contributes fat and moisture while helping to create tender crumb; melt before mixing to blend smoothly with wet ingredients and add subtle coconut aroma.
  • 1/3 cup plain greek yogurt or sour cream Provides tanginess and moisture while contributing to tender texture; use as a creamy binder that balances sweetness and enhances the cake's richness.
  • 2 large eggs Supplies structure and leavening support through added protein; whisk with sugars and wet ingredients to help trap air for a light crumb.
  • 3/4 cup honey or granulated sugar Sweetens and contributes to browning while helping with moisture retention; choose honey for floral notes or granulated sugar for neutral sweetness.
  • 1 cup high-quality strawberry jam Delivers concentrated strawberry flavor and extra moisture while adding sweetness and gloss; fold into batter or swirl for bursts of fruit throughout.
  • 2 teaspoons vanilla extract Enhances overall flavor profile with warm, sweet aromatic notes; add to wet mixture to complement the strawberry elements and deepen complexity.
  • 2 1/2 cups all purpose flour Forms the bulk of the cupcake structure by providing gluten and starch; sift or whisk to ensure even distribution and consistent crumb.
  • 1 1/2 teaspoons baking powder Acts as a primary chemical leavener providing lift and lightness; evenly distribute with flour to avoid uneven rising or metallic pockets.
  • 1/4 teaspoon baking soda Works with acidic components to produce additional lift and tang; measure precisely as a small amount can affect texture and flavor balance.
  • 1 teaspoon kosher salt Balances and enhances flavors while controlling yeast or chemical reactions; dissolves into wet ingredients to season the batter evenly.
  • 1/4 cup milk Adds liquid to adjust batter consistency and contributes to tenderness; use as needed to achieve proper pourable batter viscosity.
  • 6 ounces cream cheese, at room temperature Provides creaminess and tang in frostings or fillings while adding richness; soften to room temperature for smooth incorporation into buttercream.
  • 2 sticks salted butter, at room temperature Contributes rich fat and structure to frostings and enriches batter when used; bring to room temperature for smooth, aerated creaming.
  • 2 1/2 -3 cups powdered sugar Sweetens and thickens frostings while helping to achieve pipeable consistency; gradually beat in until desired sweetness and texture are reached.
  • 1 teaspoon vanilla extract Adds additional aroma and depth to frosting or fillings with sweet vanilla notes; incorporate to round out flavors and enhance sweetness perception.
  • 1/4 cup warm milk Thins and smooths frosting for easier spreading and piping while adding moisture; warm slightly if needed to reach a silky consistency.

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 with crushed freeze dried strawberries + chamomile flowers if you have them!: The air becomes scented immediately, and a sweet, concentrated berry aroma will fill the kitchen, signaling you are extracting all the flavor without adding moisture. This powder is a powerful tool for both color and perfume, so pulse until it is silky to avoid gritty specks. If you stop too early you can end up with coarse bits that remain unpleasantly textured in the frosting, so keep going until it is truly fine. Use a tamper if your processor stalls, and scrape down the sides so everything pulverizes evenly. You'll notice the bright berry scent shift from tart to rounded as the sugar in the dried fruit releases its aroma, which is a good cue that you're done.
  • Preheat oven to 350° F: You'll feel the kitchen warm and the oven light will glow, indicating readiness. Preheating gives the cupcakes an immediate lift when they hit the heat, producing a tender rise rather than a dense, slow expansion. If you skip preheating the center may remain underbaked while edges finish, so don't rush this step. Use an oven thermometer if you suspect your oven runs cool or hot, because inaccurate temperatures are a common culprit for uneven baking. Set racks to the middle position for the most even heat circulation.
  • Line cupcake molds with paper liners: Lining pans provides a clean release and keeps cups from sticking. Choose liners that are sturdy so they hold shape when filling. If you omit liners, greasing can help but can also change the cupcake base texture slightly. Place the liners evenly and level the tray so batter settles uniformly in each cup, avoiding mismatched bakes.
  • In a large bowl, beat together the coconut oil, yogurt, eggs, honey, strawberry jam, and vanilla: As you whisk these wet ingredients, the mixture will shift from separate components into a homogeneous, shiny batter base that smells sweet and fruity. The oil helps dissolve the honey and jam, while eggs help bind everything. If ingredients are too cold you may see small fat beads instead of a smooth emulsion, so allow chilled items to warm slightly. Overbeating eggs at this stage can incorporate too much air and create tunnels later, so blend until smooth and uniform, pausing to scrape the bowl.
  • Add the flour, baking powder, baking soda, and salt: When the dry ingredients meet the wet, you'll see the batter thicken and the dusting of flour disappear. These powders lift and balance acidity, creating structure without stiffness. Sift or whisk the dry mix to ensure even distribution, because pockets of leavening can lead to uneven rise. Fold gently to avoid developing gluten, which can make cupcakes tough. A common mistake is vigorous mixing, which will tighten the crumb, so stop once streaks of flour vanish.
  • Add about 2/3 of the strawberry powder (save the remainder for the frosting): This is where color and fragrance deepen, and the batter will take on a faint pink hue along with a fresh berry scent. Reserving powder for the frosting keeps that bright pop in the topping, ensuring both layers sing. Stir just enough to incorporate the powder evenly, otherwise concentrated clumps can create uneven flavor pockets. If the powder clumps, sprinkle it across the batter surface and fold lightly to disperse.
  • Mix until just combined, then slowly beat in the milk until fully combined: You'll notice the batter go from thick to a pourable texture as the milk smooths it out, with the aroma becoming more integrated. The slow addition prevents the batter from becoming too loose, preserving lift and crumb. If you dump the milk quickly you risk overworking the batter and thinning it too much, which can cause flat cupcakes. Watch for a smooth, ribbonlike batter that falls from the spoon and holds some body.
  • Divide the batter evenly among the prepared pans: The batter should be ladled or scooped so that each liner receives the same amount, ensuring uniform baking. A small kitchen scale or an ice cream scoop helps achieve consistency. If cups are uneven, some will bake faster and domes will vary, so take the extra moment to level portions. The visual cue is cups filled about two thirds full; avoid overfilling which leads to spillover and doming.
  • Bake 25 to 30 minutes, until the tops are just set, and no longer wiggly in the center: As they bake the kitchen will bloom with strawberry and buttery notes, and the tops will become lightly golden and spring back when touched. The wobble test tells you a lot, because a little give near the center shows moist crumb without rawness. If you rely only on color you might miss underbaked centers, so do the gentle touch. Avoid opening the oven frequently, which can cause collapse, and if a toothpick comes out with moist crumbs you know they need a bit longer.
  • Remove and let cool: Cooling lets the crumb set and internal steam dissipate, preventing a gummy center. Place the pans on a rack and resist the urge to frost while still warm, because the frosting will melt and slide off. If you are impatient, cool the cupcakes on the rack for at least 15 minutes in the pan, then transfer to finish cooling fully. Common mistakes include applying frosting too early, which ruins the appearance and texture.
  • To make the frosting: In a stand mixer, beat together the cream cheese until whipped : The texture should become airy and slightly lighter in color, with a mild tang becoming more pronounced as it aerates. Whipping cream cheese first ensures a smooth base and prevents lumps when butter is added. If your cream cheese is cold you will struggle to make a smooth frosting, so bring it to room temperature but do not let it become warm.
  • Add the butter and beat until light and fluffy, about 2 minutes: The butter will lighten the mixture, creating volume and silkiness. You will notice the mixture change from dense to fluffy and pale, which is the right sign. If the butter is too soft the frosting can become greasy, while if it is too firm you will get lumps, so aim for room temperature. Scrape the bowl to ensure even aeration and avoid pockets of unmixed butter.
  • Add the powdered sugar, remaining strawberry powder (about 3 tablespoons), and vanilla: As you incorporate these, the frosting will thicken and take on a pink tint and a concentrated strawberry perfume. Powdered sugar sweetens and stabilizes the texture, while the reserved powder keeps that vivid berry flavor at the forefront. Add sugar gradually to avoid a cloud of powdered sugar in the mixer and to adjust sweetness to taste. If the frosting becomes too stiff, you can soften it with a small splash of warm milk.
  • Beat until the frosting is light and fluffy, then slowly stream in the milk until your desired consistency is reached: The final texture should be pipeable but stable, with a glossy finish and a creamy mouthfeel. Warm milk incorporates smoothly and helps you dial in spreadability without making it runny. A common pitfall is adding too much milk at once, leaving a loose frosting that slides off the cupcake, so add slowly and test frequently. The frosting should hold a swirl when piped.
  • Frost each cupcake with crushed freeze dried strawberries + chamomile flowers if you have them: The contrast of the smooth frosting and crunchy crushed strawberries gives a lively mouthfeel, while delicate chamomile blossoms add a whimsical visual note. Sprinkle the crushed bits right before serving so they keep their crisp texture. If you let them sit, they can soften against the frosting. Take care with decorative flowers to ensure they are food safe and clean before using.

Notes

  • Tip 1: If using honey, warm it slightly so it blends more easily with the oil and eggs, preventing pooling or separation in the batter.
  • Tip 2: For an ultra smooth frosting, sift the powdered sugar before adding it to the mixer, reducing the chance of lumps and a gritty mouthfeel.
  • Tip 3: When grinding freeze dried strawberries, pulse and scrape often to ensure even particle size and a consistent color in both cake and frosting.
  • Tip 4: Use an ice cream scoop to portion batter evenly into liners, this saves time and guarantees uniform bake times and appearance.
  • Tip 5: If the frosting becomes too loose, chill briefly for 10 minutes and then rewhip to bring back body without sacrificing spreadability.
Keyword double strawberry cupcakes, freeze dried strawberry baking, strawberry cream cheese frosting, strawberry cupcakes recipe