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Three strawberry cupcakes with strawberry frosting on a light pink cake stand, garnished with a strawberry and surrounded by more cupcakes.

Strawberry Cupcakes with Strawberry Frosting

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  • Author: Julianne Dell
  • Prep Time: 1 hour
  • Cook Time: 16 minutes
  • Total Time: 1 hour 16 minutes
  • Yield: 24 cupcakes
  • Category: Cupcakes
  • Method: Oven
  • Cuisine: American


These rosy homemade Strawberry Cupcakes are moist, tender, and filled with the flavor of real fresh strawberries! It’s the ultimate summer dessert topped with swirls of creamy strawberry buttercream frosting.


  • 16 ounces (1lb) strawberries, reduced to 1 cup of puree
  • 1 cup (20g) freeze-dried strawberries
  • 1/2 cup (118ml) vegetable oil
  • 3 tablespoons (42g) unsalted butter, melted
  • 3 large eggs
  • 1/2 cup (96g) sour cream
  • 2 teaspoons (10ml) pure vanilla extract
  • 1 1/2 cups (285g) granulated sugar
  • 2 3/4 cups (330g) all-purpose flour
  • 2 teaspoons (7.5g) baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup (118ml) milk
  • Pink food coloring (optional)


  • 1 oz bag of freeze-dried strawberries
  • 1 1/2 cups (339g) unsalted butter, cold
  • 6 cups (780 g) powdered sugar
  • 23 tablespoons strawberry jam (optional, see notes)
  • 2 teaspoons (10ml) pure vanilla extract
  • 2 tablespoons (30ml) heavy cream or milk
  • Pinch of salt


  1. To make the strawberry reduction, rinse the berries and pulse them in a food processor or blender until pureed. You should have about 2 cups of puree.
  2. In a medium-sized saucepan cook the puree over medium-low heat. Stir frequently and allow the mixture to come to a slow rolling boil. Continue cooking until it has thickened and reduced to 1 cup. This should take about 15-20 minutes. Remove from heat and transfer to a bowl and cool to room temperature, refrigerate if necessary.
  3. Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
  4. Pulse the freeze-dried strawberries in a food processor to a fine powder.
  5. In a large mixing bowl combine the wet ingredients: oil, butter, eggs, sour cream, and vanilla. Beat until very well combined.
  6. Next, beat in the sugar until it’s been well mixed. Then add the strawberry puree, freeze-dried strawberries, and a couple of drops of pink food coloring and beat until well combined.
  7. In a separate bowl, combine the remaining dry ingredients. Alternate adding the dry ingredients with the milk, half at a time, and beat just until combined. Then stir the batter with a spatula to ensure it’s well mixed.
  8. Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Bake at 350°F for 15-18 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.

For the Frosting

  1. Pulse the freeze-dried strawberries in a food processor to a fine powder. Sift the powder through a fine mesh sieve to remove any larger granules.
  2. Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, and beating until the butter looks light in color.
  3. Add 2 cups of powdered sugar and the vanilla extract and mix on low speed until incorporated, then increase the speed to high, and beat for approximately 60 seconds or until well combined.
  4. Next, add the freeze-dried strawberries, 2 cups of powdered sugar, and the heavy cream and beat on low speed until incorporated, then increase speed to high and beat for 3 minutes. Then add 2 tablespoons of strawberry preserves, mixing to combine.
  5. Add the remaining 2 cups of powdered sugar and salt. Beat on low until the ingredients start to mix together. Increase speed to high and beat for another 2-3 minutes until it reaches desired consistency.


  • Freeze-dried strawberries: You’ll need two 1oz/30g bags for this recipe. A one-ounce bag is about 1 ½ cups. 1 cup of freeze-dried strawberries yields about 1/4 cup of the powder for the cupcakes. For the frosting, you’ll use an entire bag, plus what’s left over from the first bag.
  • Strawberry preserves: You’ll want to opt for a smooth consistency without chunks of fruit, as those can affect the consistency of the frosting. Add strawberry jam enhances the strawberry flavor. The frosting is still good without it if you don’t have any on hand, then you can skip it. I recommend starting with 2 tablespoons and then adjusting to taste. Adding too much will thin out the frosting, and you may need to add additional powdered sugar. Strawberry
  • Gel colors: Adding food coloring to the cupcake is optional but does give it a brighter pink color. I used Americolor Fuchsia Pink.
  • How to store: Frosted cupcakes can be stored in an airtight container at room temperature unless it’s hot or humid, in which case they should be refrigerated. These cupcakes are at their best when served within 48 hours. Otherwise, refrigerate them airtight and bring them to room temperature before serving. 


  • Serving Size: 1 Cupcake
  • Calories: 414
  • Sugar: 45.3 g
  • Sodium: 45.4 mg
  • Fat: 19.2 g
  • Carbohydrates: 59 g
  • Fiber: 1.1 g
  • Protein: 3.2 g
  • Cholesterol: 60.1 mg