Description
Light, fluffy, and bursting with flavor, Double Strawberry Cupcakes are the ultimate sweet treat for any celebration. These delightful cupcakes combine the natural sweetness of strawberries with a rich cream cheese frosting, making each bite a delicious experience.
Ingredients
Scale
- 3 cups freeze-dried strawberries
- 1 cup melted coconut oil
- 1/3 cup plain Greek yogurt
- 2 large eggs
- 3/4 cup honey or granulated sugar
- 1 cup high-quality strawberry jam
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/4 cup milk
- 6 ounces cream cheese
- 2 sticks salted butter
- 2 1/2 to 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup warm milk
Instructions
- Preheat the oven to 350°F (175°C) and line cupcake pans with paper liners.
- In a blender, process freeze-dried strawberries into a fine powder. Set aside one-third for frosting.
- In a large bowl, mix melted coconut oil, Greek yogurt, eggs, honey (or sugar), strawberry jam, and vanilla extract until combined.
- Gradually add flour, baking powder, baking soda, salt, and two-thirds of the strawberry powder. Mix until just combined; then add milk.
- Distribute batter evenly in cupcake pans and bake for 25–30 minutes or until a toothpick comes out clean. Let cool completely.
- For frosting: Beat cream cheese until smooth; add room temperature butter and mix until fluffy. Gradually mix in powdered sugar and remaining strawberry powder; drizzle in warm milk to achieve desired consistency.
- Frost cooled cupcakes generously and top with crushed freeze-dried strawberries.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 20g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg