Strawberry Cupcakes

5 from 8 votes

Topped with pink cream cheese frosting, these delicious strawberry cupcakes are easy to make and look lovely on dessert tables at parties!

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Pretty pink strawberry cupcakes are an adorable and delicious way to celebrate! With sweet strawberry cake topped with a swirl of rich strawberry-vanilla cream cheese frosting, we’re talking strawberry overload–in the best possible way. These kid-friendly cupcakes are naturally pink with no artificial color or flavor, for a cupcake so perfect, it’s blushing!

Close up of a strawberry cupcake with pink strawberry cream cheese frosting surrounded by fresh strawberries.
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So, where do these strawberry cupcakes get their vibrant pink hue? Freeze-dried strawberries! When blended into a fine powder, freeze-dried strawberries add gorgeous, naturally pink color, plus they contribute an incredible punch of strawberry flavor to both the cupcakes and the frosting.

These strawberry cupcakes with strawberry cream cheese frosting couldn’t be more perfect for the strawberry lovers in the house! Make them for Valentine’s Day, birthdays, baby showers, or any celebration where a pink cupcake is in order.

Recipe At a Glance

Cuisine Inspiration: American
Primary Cooking Method: Oven
Dietary Info: Vegetarian
Key Flavor: Strawberry
Skill Level: Beginner


  • Easy to make: The homemade batter comes together quickly, and once they’re baked and cooled, it’s just a matter of frosting them.
  • Tender, moist, and delicious: The frosting is tangy and just sweet enough. It pairs perfectly with the tender strawberry cake!
  • No artificial color: These strawberry cupcakes are made pink from freeze-dried strawberries–that’s it!
  • Perfect for celebrations: With their vibrant color, strawberry cupcakes with freeze-dried strawberries make any party table look complete.

Ingredients to Make Strawberry Cupcakes

Ingredients for recipe: flour, baking powder, salt, freeze-dried strawberries, eggs, granulated sugar, vanilla extract, vegetable oil, Greek yogurt, cream cheese, and powdered sugar.

For the cupcakes

  • Flour: All purpose flour is best for this recipe. 
  • Baking powder: This leavening ingredient adds a tender lightness to the cupcakes. 
  • Salt: Helps highlight and balance the flavors. 
  • Freeze-dried strawberries: Processed in a commercial freeze dryer, freeze-dried strawberries are just fresh strawberries with the liquids extracted, leaving behind just the dry, crispy fruit with all of the strawberry flavor. 
  • Eggs: For binding the ingredients together. 
  • Sugar: Either granulated or cane sugar work. 
  • Vanilla extract: Adds a light sweetness that pairs well with the strawberry flavors. 
  • Vegetable oil: Lends moistness to the cupcakes so they’re melt-in-your-mouth good. 
  • Greek yogurt: Helps replace some of the oil for a lighter cupcake, and also adds a tinge of tangy flavor.

For the Strawberry Cream Cheese Frosting

  • Cream cheese: Your cream cheese should be room temperature so that it mixes easily with the other ingredients. 
  • Butter: Unsalted is best. 
  • Freeze-dried strawberry powder: Lends a pink hue and strawberry flavor.
  • Powdered sugar: Also known as confectioner’s sugar, powdered sugar is a crucial ingredient for many frosting recipes. 
  • Vanilla extract: Adds vanilla flavor that complements the sweetness of the strawberries. 
  • Try another freeze-dried fruit: Not just for strawberries, this fruity cupcake recipe can be made with another freeze-dried fruit. Try blueberries, raspberries, or mango!
  • Top with another frosting: Mix up the flavors by swapping out the frosting for vanilla buttercream, chocolate, or lemon frosting. 
  • Make it dairy-free: Substitute vegan versions of Greek yogurt, cream cheese, and butter to make it a dairy-free cupcake.

How to Make Strawberry Cupcakes

Strawberry cupcakes are simple to make! First, make the freeze-dried strawberry powder, setting some aside for the frosting. Mix together the batter and then bake your cupcakes. Then just whip together the frosting, and once the cupcakes have cooled, frost them!

Make the Freeze-Dried Strawberry Powder

  1. Place the freeze-dried strawberries in the pitcher of a high-speed blender or in the bowl of a food processor.
  2. Blend until the strawberries are the consistency of fine powder.
2-image collage: 1 - freeze-dried strawberries added to a food processor before processing; 2 - turned into strawberry powder.

Make the Cupcake Batter

  1. Mix together the dry ingredients in a medium bowl and set aside. In a larger bowl, whisk together the eggs and sugar until well-blended.
  2. Add the vanilla and vegetable oil, mixing until incorporated. Mix in the yogurt until smooth.
  3. Pour the dry ingredients in with the wet ingredients.
  4. Fold the ingredients together just until incorporated, and no lumps remain.
4-image collage of making cupcake batter: 1 - eggs and sugar in a bowl before whisking; 2 - Greek yogurt added before mixing; 3 - dry ingredients added before mixing; 4 - final mixed batter.

Bake the Cupcakes

  1. Scoop the batter into the lined muffin tins, about ¾ of the way full.
  2. Bake until a toothpick in the center comes out clean, then transfer to a wire rack to cool.
2-image collage: 1 - cupcake batter in a prepared muffin pan before baking; 2 - after baking.

Make the Cream Cheese Frosting

  1. Place the cream cheese and the butter in the bowl of a stand mixer. Beat until smooth and fluffy.
  2. Add the strawberry powder and mix until smooth.
  3. Add the vanilla and powdered sugar.
  4. Beat until smooth and light.
4-image collage of making frosting: 1 - cream cheese and butter in the mixing bowl; 2 - strawberry powder added; 3 - vanilla and powdered sugar added; 4 - after smooth, light, and fully mixed.

Tips for Making the Best Homemade Strawberry Cupcakes

  1. Don’t overbake your cupcakes: Check them at the earliest possible time. If a toothpick comes out clean and the tops spring back when you poke them, they’re done!
  2. Garnish with freeze-dried strawberry powder: I like to sprinkle the tops with a bit more freeze-dried strawberry powder for a little added color and pizzazz.
  3. If you don’t have a piping bag, use a zipper storage bag: You can cut off the tip of one of the corners when you’re ready to ice your cupcakes, or you can even slide a tip into the corner before adding the frosting to the bag.
  4. Cool the cupcakes quick: If you’re short on time, you can cool your cupcakes in the refrigerator or freezer. Your cupcakes should always be completely cool before you frost them.
Strawberry cupcakes in liners topped with pink strawberry cream cheese on a round marble serving plate.

How to Store Strawberry Cupcakes

Place your strawberry cupcakes in an airtight container to store them. If they are frosted, they should be kept refrigerated. If they are not frosted, they can be kept at room temperature.

How Long Will Strawberry Cupcakes Last in the Fridge?

Frosted cupcakes will last for up to three days in the refrigerator.

Can I Freeze Strawberry Cupcakes with Freeze Dried Strawberries?

You can freeze the cupcakes without frosting for up to 2 months. Place cupcakes in an airtight container or freezer bag and transfer to the freezer. To serve, allow the cupcakes to thaw at room temperature, make the frosting, and frost the cupcakes.

Frequently Asked Questions

Why don’t you use fresh strawberries in this recipe?

Fresh strawberries contain a lot of moisture, which can lead to an unpleasant texture in the cupcakes, and the wrong consistency for the frosting. Freeze-dried strawberries bring all the flavor but no moisture, so they’re perfect for strawberry cupcakes.

Can I make these ahead of time?

You can make and store the unfrosted cupcake ahead of time, and frost it right before displaying/serving. You can even freeze the unfrosted cupcakes for up to two months ahead of time, the perfect make-ahead hack for hectic party days!

Can I frost these cupcakes without a piping tip?

Yes! You can either spread the frosting on with a knife, or you can scoop it into a plastic zipper bag, squeeze it to a corner, and snip off the corner to pipe it onto your cupcakes.

Overhead view of a strawberry cupcake cut open with one cut side facing upwards; plate of other cupcakes and bowl of fresh strawberries nearby.

These sweet strawberry cupcakes topped with rich strawberry-vanilla cream cheese frosting are easy, delicious, and so cute! Plus, they’re perfectly natural, with no artificial colors or flavors. Make strawberry cupcakes with freeze dried strawberries for your next special occasion, and everyone will fall in love!

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Strawberry Cupcakes

Topped with pink cream cheese frosting, these delicious strawberry cupcakes are easy to make and look lovely on dessert tables at parties!
5 from 8 votes
Servings 12 servings
Course Dessert
Calories 468
Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
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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


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.


For best results, use a large star or open piping tip for frosting.
Storage: Place cupcakes in an airtight container to store them for up to three days. If they are frosted, they should be kept refrigerated.


Calories: 468kcal, Carbohydrates: 70g, Protein: 7g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 70mg, Sodium: 288mg, Potassium: 181mg, Fiber: 1g, Sugar: 57g, Vitamin A: 314IU, Vitamin C: 74mg, Calcium: 108mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Dessert
5 from 8 votes (8 ratings without comment)

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  1. Alia | says:

    I love these pretty pink strawberry cupcakes! They are so perfect for Valentine’s day! ❤️

    1. Yumna says:

      Aww thanks, so happy you enjoyed them!

  2. Jen says:

    Would a 1:1 gluten free baking flour work?

    1. Yumna says:

      I have not tried this variation yet, but I think if you use a 1:1 GF baking flour it should be fine!