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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!
Table of Contents
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
Summary
- 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
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.
Popular Substitutions & Additions
- 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
- Place the freeze-dried strawberries in the pitcher of a high-speed blender or in the bowl of a food processor.
- Blend until the strawberries are the consistency of fine powder.
Make the Cupcake Batter
- 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.
- Add the vanilla and vegetable oil, mixing until incorporated. Mix in the yogurt until smooth.
- Pour the dry ingredients in with the wet ingredients.
- Fold the ingredients together just until incorporated, and no lumps remain.
Bake the Cupcakes
- Scoop the batter into the lined muffin tins, about ¾ of the way full.
- Bake until a toothpick in the center comes out clean, then transfer to a wire rack to cool.
Make the Cream Cheese Frosting
- Place the cream cheese and the butter in the bowl of a stand mixer. Beat until smooth and fluffy.
- Add the strawberry powder and mix until smooth.
- Add the vanilla and powdered sugar.
- Beat until smooth and light.
Tips for Making the Best Homemade Strawberry Cupcakes
- 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!
- 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.
- 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.
- 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.
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
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.
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!
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.
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!
More Dessert Recipes:
- Vanilla Cupcakes with Cream Cheese Frosting
- Cranberry Cheesecake
- Strawberry Oat Bars
- Lemon and Ricotta Cake
- Thumbprint Cookies
- Fresh Fruit Pizza
- Lemon Bars
- Banana Pudding Parfaits
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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.
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!