Strawberry Cupcakes
Updated May 22, 2025
Topped with pink strawberry cream cheese frosting, these delicious strawberry cupcakes are easy to make and look lovely on dessert tables!
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Fail Proof Strawberry Cupcakes!
I’m not much of a baker so when I tell you this strawberry cupcakes recipe is easy, it’s for real, and it’s made for someone who may not have much baking experience. It’s even straightforward for your kids to bake it and I know for sure kids and adults will enjoy it!
What I love about this cupcake recipe is that it’s made with freeze dried strawberries in the batter and in the frosting. That way I’m not adding too much moisture with fresh strawberries (or having to wait for strawberry season) and I don’t have to use any food dye for the pink frosting!
Happy Baking!
– Yumna
Easy Strawberry Cupcake Ingredients
- Dry ingredients: All-purpose flour, baking powder, salt, and either granulated or cane sugar for the dry base of these cupcakes.
- Wet ingredients: Eggs, vanilla extract, vegetable oil or avocado oil, and full-fat greek yogurt. You can also swap in a dairy-free alternative.
- Frosting ingredients: Use unsalted butter, full-fat cream cheese, powder sugar and vanilla extract – these are staple ingredients for a cream cheese frosting
- Freeze-dried strawberries: You can find these at a local grocery store and you’ll use it both in the batter and in the frosting after turning it into a powder.
How to Make Homemade Strawberry Cupcakes
Strawberry cupcakes are simpler to make than they sound (I promise)! First, blend freeze-dried strawberries to turn them into a powder. Then, mix together the batter and bake your cupcakes. And finally, whip together the frosting while the cupcakes are cooling before frosting them!
Make the Cream Cheese Frosting
Strawberry Cupcakes
Ingredients
Cupcakes
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ounce bag freeze-dried strawberries
- 3 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- ½ cup Greek yogurt
Strawberry Cream Cheese Frosting
- 8 ounce block cream cheese softened
- ½ cup (1 stick) unsalted butter
- 3 tablespoons freeze-dried strawberry powder from above
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Make the Cupcakes:
- Preheat the oven to 350°F and line a muffin pan with paper liners.
- Use a blender to turn freeze-dried strawberries into a powder, reserving 3 tablespoons for the frosting.
- In a medium bowl, whisk together the remaining strawberry powder, flour, baking powder, and salt until evenly combined.
- In a large bowl, whisk eggs with sugar until well blended. Add vanilla and vegetable oil, beating until incorporated. Mix in yogurt until smooth.
- Fold in the dry ingredients until just combined and no lumps remain.
- Scoop or pour batter into lined muffin pan, filling the cups about ¾ full.
- Bake for 14-17 minutes until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes, then transfer them to a rack to cool completely.
Make the Frosting:
- Place cream cheese and butter in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until smooth and fluffy.
- Add the 3 reserved tablespoons of freeze-dried strawberries and continue to beat until well combined.
- Then add vanilla and sift in powdered sugar and beat until smooth and light.
- Transfer the frosting to a piping bag fitted with a large piping tip and allow to chill in the refrigerator until ready to pipe.
- When the cupcakes are cooled, pipe on the strawberry cream cheese frosting.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Strawberry Cupcakes recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.
Recipe Tips
- Don’t over-bake your cupcakes: I like to check them for the first time right at 14 minutes. If a toothpick comes out clean and the tops spring back when you poke them, they’re done!
- Garnish with freeze-dried strawberry powder: For a few extra style points, save a bit of your strawberry powder to sprinkle on top of your frosted cupcakes.
- If you don’t have a piping bag, use a zipper storage bag: You can cut the tip off of one of the bottom corners of any ziplock bag and fill it with frosting when you’re ready to ice your cupcakes. It’ll work just as well as a piping bag!
- Speed up the cupcake cooling process: If I’m short on time, I cool my cupcakes in the refrigerator or freezer. Your cupcakes should always be completely cool before you frost them!
FAQs
Place your strawberry cupcakes in an airtight container to store them. If they’re frosted, they should be kept refrigerated and stored for up to 3 days. If they’re not, they can be kept (at room temperature) for 1-2 days.
You can freeze the cupcakes (without frosting) for up to 2 months! Place them in an airtight container or freezer bag and transfer to the freezer. Allow them to thaw at room temperature, then make the frosting fresh, and frost when you’re ready to serve!
Comments
I love these pretty pink strawberry cupcakes! They are so perfect for Valentine’s day! ❤️
Aww thanks, so happy you enjoyed them!
Would a 1:1 gluten free baking flour work?
I have not tried this variation yet, but I think if you use a 1:1 GF baking flour it should be fine!