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strawberry cupcakes

Strawberry Cupcakes

These strawberry cupcakes are naturally colored using freeze dried strawberries. The baked cupcakes are topped with strawberry cream cheese frosting. 
Course: Dessert
Cuisine: American
Keyword: strawberry cupcakes, cream cheese frosting, strawberry frosting, strawberry cream cheese
Servings: 12 cupcakes
Author: Maryanne Cabrera


Strawberry Cupcakes:

  • 1 ⅔ cup (241 g) all-purpose flour
  • ½ Tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 4 Tablespoon (16 g) ground freeze dried strawberries
  • ½ cup (114 g) unsalted butter, softened, room temp
  • ¾ cup granulated sugar
  • 2 large eggs, room temp
  • ½ cup whole milk, room temp
  • 5 oz (142 g) strawberries, pureed and strained

Strawberry Cream Cheese Frosting:

  • ½ cup (114 g) unsalted butter, room temp
  • 4 oz cream cheese, room temp
  • 4 Tablespoon (16 g) ground freeze dried strawberries, sifted
  • 2 cup confectioners' sugar, sifted


Strawberry Cupcakes:

  • Preheat oven to 350°F.  Line 12-muffin tin with paper liners.  Set aside.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, and ground freeze-dried strawberries*. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and granulated sugar until smooth. Add eggs one at a time and mix until combined. In a small bowl, mix together milk and strawberry puree.
  • Add about ⅓ of flour mixture into the creamed butter. Mix at low-medium speed. Add ½ of the milk mixture. Continue to mix until almost combined. Add another ⅓ of flour mixture followed by the rest of the milk mixture. End with the last ⅓ of flour mixture. Continue to mix until batter is smooth and there are no longer any dry streaks of flour left.
  • Divide batter among 12 cupcakes. Bake for 20-24 minutes until cake is done and a toothpick inserted in the center of a cupcake comes out clean. Let cool in tin for a couple of minutes before unmolding and let cool completely on wire rack. Let cool to room temperature before frosting.

Strawberry Cream Cheese Frosting:

  • In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and cream cream until smooth.  Sift together ground freeze-dried strawberries and confectioners’ sugar.  With the mixer on low speed, add sifted ingredients.  Once all in, beat at medium speed until frosting is smooth. Transfer frosting to a piping bag fitted with a large star tip. Pipe over cooled cupcakes. Decorate with a sliced strawberry.


*Use a spice grinder or food processor to grind freeze-dried strawberries into powder.