The Best Strawberry Cupcakes Recipe

Strawberry Cupcakes are made with fresh and freeze-dried strawberries to create an incredible burst of flavor. Pretty and pink, these cupcakes are sure to be the perfect treat! Bright, sweet, and spilling over with the taste of summer, strawberries are a berry worth baking with. Try Muffins, Bread, and Salad to see what I mean about this incredible berry!

Decadent Strawberry Cupcakes

These decadent strawberry cupcakes begin with a light fluffy batter that raises up beautifully in the oven. With a hint of vanilla and the indulgent moisture and tang from the sour cream these strawberry cupcakes by themselves are hard to beat. Then we add the strawberries. Fresh, luscious, plump, ripe, red, berries. If that wasn’t enough I added an extra punch of flavor by adding freeze-dried berries that have been ground to a fine powder. Talk about WOW! If you have not tried freeze-dried strawberries, this is the time to try them. They take take ripe, full flavored strawberries and freeze dry them so they are concentrated in taste with a crispy light melt in your mouth texture. These strawberry cupcakes are addicting. Adding them to the cupcakes is a stroke of genius really. It gives you so much more strawberry flavor than you could ever imagine without adding bulk, or moisture. These are perfect in every way!

What You Need For Strawberry Cupcakes

Light and fluffy and pretty in pink these strawberry cupcakes are absolutely heavenly. They are light and fluffy with all the flavor!

Flour: All-purpose or unbleached flour will work perfectly. Salt: Adds balance to the cupcakesBaking powder: Provides the rising agent. Baking soda: Also helps the cupcakes be light and fluffy.Unsalted Butter: At room temperature or softened. Granulated sugar: Adds the sweetnessEgg: Room temperatureVanilla extract: Beautiful flavorSour cream: Adds moisture and a slight tang that is awesome. Freeze-dried strawberries blended into powder: Instesnifies the strawberry flavor without adding moisture.Fresh strawberries diced: Dice up small for easier mixing and eating.

Strawberry Frosting Ingredients

Unsalted butter: softened or room temperaturePowdered sugar: Always a good choice for incredible frosting.Pinch of salt: Just to balance the sweet.Heavy cream: Do not use low fat.Freeze-dried strawberries blended to powder: Adds a sweet-tart punch of flavor.Fresh strawberries for topping: Chopped, or diced.

How to Make Strawberry Cupcakes

The secret ingredient of freeze dried strawberries gives in intense strawberry flavor you are going to love. The color and strawberry flavor is out of this world!

Yummy Strawberry Frosting

These are decadent and delicious! You are going to love how easy this frosting is to make and top it off with a sliced strawberry to make the best cupcakes ever!

Sift: Sifting the dry ingredients together is important. This takes out any clumps and will allow the batter to be smooth and thoroughly mixed. Room Temperature Dairy: Eggs, butter, sour cream, all should be at room temperature before adding to the mix. Many are tempted to skip this because of time, don’t. Room temperature ingredients make sure the batter is smooth and all the ingredients are evenly incorporated. The result is a light, fluffy, ideal cupcake.Strawberries: Use the ripest, reddest, most sweet-tasting strawberries you can find. Dice the strawberries up into small pieces so they disperse evenly in the batter and you’ll also end up with strawberries in every bite. Freeze-Dried: Use a blender, coffee grinder, or a ziplock bag and a rolling pin to grind the strawberries into a fine powder. This adds flavor and color to the cupcakes.Frosting: If you do not have a pastry bag or piping tip, use a knife to spread the frosting on, or fill a ziplock bag and snip the tip-off one corner of the bat, to pipe frosting onto the cupcakes.Cool: Before frosting make sure the cupcakes are completely cooled. Add the sliced strawberries right before serving to keep them from drying out. More Pink: If you need more pink color, add a few drops of red food coloring to git it to the color you desire.

Storing: Store cupcakes at room temperature for 1-2 days or in the refrigerator for up to 5 days. The trickiest part is to not smash the frosting. If you have a cupcake Tupperware saver it is much easier. If you do not I use toothpicks to help keep the plastic wrap from smooshing the yummy frosting. Remove any fresh strawberries from the top before storing them.Frozen: Unfrosted strawberry cupcakes can be frozen for up to 3 months. Tightly wrap in plastic wrap and then place in a large freezer-safe sealable bag. When ready to use, thaw at room temperature and frost as desired. Frosting: The frosting can be made ahead of time up to 2 days. Store tightly sealed in the fridge.

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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.