These strawberry cupcakes are the ultimate strawberry cupcakes. The cupcakes are moist filled with fresh strawberries and freeze dried strawberries. It is topped with a creamy strawberry cream cheese frosting.

One strawberry cupcake on a wood board.

These are the best strawberry cupcakes! They are loaded with strawberry flavor all throughout the cupcake. The cupcakes are super soft, the combination of fresh strawberries and freeze dried strawberries gives it a wonderful flavor.
I have tips and tricks and process photos to easily help you make this recipe! If you love strawberry desserts, you have to try my strawberry cake.

Bite missing from strawberry cupcakes.

Tips for making the cupcakes

Here are my tips, so yours turns out like this recipe! See this strawberry cream cheese frosting post for more tips and tricks on the frosting.

  • Tip 1: Make sure to scoop the flour into your measuring cup using a spoon. If you press the measuring cup into the flour it can compact it. Compacted flour can lead to a dry cupcake.
  • Tip 2: Add sugar to the lightly pureed strawberries. This is called Maceration. This intensifies the strawberry flavor.
  • Tip 3: Make sure to blend the freeze dried strawberries to a fine crumb for both the cake batter and frosting.
  • Tip 4: Fill the cupcake pan 2/3rds full. Any fuller, than it will overfill out the top.
  • Tip 5: I used Wilton tip 4B to frost the cupcakes.
Wet ingredients in a bowl.
The wet ingredients will be bright red in color.
Strawberry cake batter in a bowl.
The cake batter will be easily scoopable.
Cake batter in a cupcake pan.
Fill the cupcake liners 2/3rds full.
Baked cupcakes on a wire rack.
Make sure to cool completely before decorating.
Close up of strawberry cream cheese frosting.
Make the frosting right before you need it.
One strawberry cupcake split in half.

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For more strawberry recipes, try my strawberry vanilla cake and strawberry brownies.

Cupcakes on a board.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

One strawberry cupcake on a wood board.
5 from 29 reviews

Fresh Strawberry Cupcakes

Stephanie Rutherford
These strawberry cupcakes are super soft and moist cupcakes. The cupcakes have both fresh strawberries and freeze dried strawberries. It is topped with strawberry cream cheese frosting.
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Prep Time: 1 hour
Cook Time: 16 minutes
Decorating Time: 30 minutes
Total Time: 1 hour 46 minutes
Servings: 18 cupcakes

Ingredients
 
 

Strawberry Cupcakes

  • 2 cups All-purpose flour
  • 3/4 cups Cake flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1/2 cup Unsalted butter, room temperature
  • 2 TBSP Oil, canola or vegetable
  • 1 cup White granulated sugar
  • 2 Large eggs, room temperature
  • 1 tsp Pure vanilla extract
  • 1 oz Freeze dried strawberries
  • 1 cup Lightly pureed strawberries
  • 1 tsp White granulated sugar
  • 3/4 cup Buttermilk, room temperature

Strawberry Cream Cheese Frosting

  • 1 cup Unsalted butter, room temperature
  • 8 oz Cream cheese, room temperature
  • 3 cups Powdered sugar
  • 1/4 cup Ground freeze dried strawberries, ground the strawberries then measure
  • 1 tsp Pure vanilla extract

Strawberry Topping

  • 6 Stawberries, cut into small pieces
  • 1 tsp White granulated sugar

Instructions
 

Strawberry Cupcakes

  • Using a food processor blend the 8-10 medium strawberries until they are lightly pureed (with small chunks). Spread the pureed strawberries on a plate and sprinkle sugar over the top and let it sit. Blend the freeze dried strawberries to a fine crumb. Set aside.
    1 oz Freeze dried strawberries, 1 cup Lightly pureed strawberries, 1 tsp White granulated sugar
  • Preheat the oven to 350°F and line a 12 cup muffin tin with muffin liners. Set aside.
  • In a large bowl, sift the flour, cake flour, baking powder, baking soda, and salt. Set aside.
    3/4 cups Cake flour, 1 tsp Baking powder, 1/2 tsp Baking soda, 1/2 tsp Salt, 2 cups All-purpose flour
  • Using a mixer, beat the butter, oil, and sugar for 2 minutes on high speed. Scrape the bowl. Add in the eggs, vanilla, grounded freeze dried strawberries, and lightly pureed strawberries. Mix on medium until combined.
    1/2 cup Unsalted butter, 1 cup White granulated sugar, 2 Large eggs, 1 tsp Pure vanilla extract, 2 TBSP Oil
  • Add in the dry ingredients and the buttermilk and mix on low until just combined.
    3/4 cup Buttermilk
  • Scoop the batter into the muffin tin. Use a cookie scoop and fill 2/3 full.
  • Bake for 16-18 minutes. The cupcakes are done baking when a toothpick inserted comes out clean. Let the cupcakes sit in the pan for 10 minutes and then transfer to a cooling rack. Cool them completely before decorating.

Strawberry Cream Cheese Frosting

  • In a large bowl, sift the powdered sugar. Set aside. Using a blender, ground the freeze dried strawberries to a fine crumb. Set aside.
    3 cups Powdered sugar, 1/4 cup Ground freeze dried strawberries
  • Using a mixer, beat the butter on high speed for 2 minutes. Add in the cream cheese and beat on high for 1 minute. Scrape the bowl.
    8 oz Cream cheese, 1 cup Unsalted butter
  • Add in half of the powdered sugar on and mix on low speed until just combined. Add in the rest of the powdered sugar and mix. Next, add in the freeze dried strawberries and vanilla. Mix on low speed until creamy.
    1 tsp Pure vanilla extract

Strawberry Topping

  • Chop the 6 medium strawberries into small pieces. Place in a small bowl and add the sugar on top. Let it sit for 5 minutes.
    6 Stawberries, 1 tsp White granulated sugar
  • Frost the cupcakes and top with the strawberry topping.

Notes

Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour with result in a dry cupcake. Use cake flour to get a lighter cupcake.
For high altitude baking, add 2 Tablespoons of flour.
Pull all dairy ingredients out 2 hours before baking to get a better rise.
Calories: 321kcal, Carbohydrates: 49g, Protein: 3g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 54mg, Sodium: 171mg, Potassium: 77mg, Fiber: 1g, Sugar: 14g, Vitamin A: 659IU, Vitamin C: 19mg, Calcium: 45mg, Iron: 1mg
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