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Strawberry cupcakes on a cake stand
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5 from 6 votes

Very Strawberry Cupcakes

These Very Strawberry Cupcakes are adorned with a tangy and delicious strawberry cream cheese frosting. They are packed full of strawberry flavor from both fresh and freeze dried strawberry, without any artificial flavor nor food coloring added.
Prep Time25 mins
Cook Time17 mins
Total Time42 mins
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 342kcal
Author: Trang



  • 1/4 cup freeze dried strawberry powder 1/2 oz
  • 1 1/2 cup all-purpose flour
  • 2/3 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup pureed strawberry 4 oz
  • 1/3 cup buttermilk room temperature
  • 1/4 cup vegetable oil
  • 1 large egg room temperature
  • 1/2 teaspoon pure vanilla extract



Prepare the strawberry powder

  • Add 1 oz of freeze dried strawberry to a food processor and process until a powder forms. Keep a kitchen towel draped over the food processor while it’s working to prevent the strawberry powder to escape and fly everywhere.
  • This should yield 1/2 cup. Use 1/4 cup for the cupcake batter and the remaining 1/4 cup for the strawberry cream cheese frosting.

Make the cupcakes

  • Preheat oven to 350°F and line a muffin pan with cupcake liners and set aside.
  • Add 1/4 cup of strawberry powder to a small mixing bowl along with flour, sugar, salt, baking powder and baking soda. Mix with a whisk to distribute evenly. Set aside.
  • In the same food processor used previously for the freeze dried strawberry, add the fresh strawberry and puree. Add strawberry puree in a medium mixing bowl along with buttermilk, vegetable oil, egg, and vanilla extract. Beat together with a whisk until smooth.
  • Add the flour mixture to the wet ingredient mixture and fold until just combined.
  • Use a large ice cream scoop to divide batter into the previously prepared muffin pan. One flat scoop of batter for each cupcake cavity, or about 1/4 cup of batter each.
  • Bake in the middle oven rack for 16 - 17 minutes until a toothpick inserted in the middle of a cupcake comes out clean. Remove from the oven and allow to cool to the touch, remove cupcakes from the pan and allow to cool completely on a wire rack.

Make the frosting

  • Allow the cream cheese and butter to come to room temperature and softened before you get started. It can speed up the process to cut them into small cubes.
  • In the stand mixer bowl, add softened butter and cream cheese along with the pure vanilla extract, mix with the whisk attachment at medium low speed and gradually increase speed to medium high and beat until thoroughly combined.
  • Stop the mixer to add powder sugar and the remaining 1/4 cup of strawberry powder, mix at low speed to incorporate the powder mixture into the cream mixture, then gradually increase speed to medium high and beat until thoroughly combined and fluffy.
  • Add a piping tip of your choice to a pastry bag, fill with the frosting and add frosting to the cooled cupcakes.


  • 1 package of freeze dried strawberry I buy from Target is typically 1 oz.
  • These cupcakes are best enjoyed the day they are made, but they can be kept in the refrigerator for up to 3 days. Allow them to come to room temperature before serving.
  • Unfrosted cupcakes can be stored in an airtight container at room temperature overnight, then add frosting in the morning, if desired. Frosted cupcakes should be refrigerated if not eaten right away.


Serving: 95g | Calories: 342kcal