Description
Delight in these vibrant Double Strawberry Cupcakes, featuring a moist strawberry-infused batter made with freeze-dried strawberry powder and strawberry jam, topped with a luscious cream cheese and strawberry frosting. Perfect for strawberry lovers seeking a burst of fruity flavor in every bite.
Ingredients
Cupcake Batter
- 3 cups freeze dried strawberries
- 1 cup melted coconut oil
- 1/3 cup plain Greek yogurt or sour cream
- 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
Frosting
- 6 ounces cream cheese, at room temperature
- 2 sticks salted butter, at room temperature
- 2 1/2 to 3 cups powdered sugar
- 1 teaspoon vanilla extract
- About 3 tablespoons freeze dried strawberry powder (reserved from above)
- 1/4 cup warm milk (adjust as needed for consistency)
Optional Toppings
- Crushed freeze dried strawberries
- Chamomile flowers
Instructions
- Prepare Strawberry Powder: In a blender or food processor, pulse the freeze-dried strawberries until they form a fine powder. Reserve about one-third of the powder for the frosting and keep the rest for the batter.
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line cupcake molds with paper liners to prevent sticking and ensure easy removal.
- Make the Batter: In a large mixing bowl, combine the melted coconut oil, Greek yogurt or sour cream, eggs, honey (or sugar), strawberry jam, and vanilla extract. Whisk together until smooth and fully incorporated.
- Add Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, kosher salt, and two-thirds of the strawberry powder. Gradually add this dry mixture to the wet ingredients and mix until just combined, being careful not to overmix.
- Incorporate Milk: Slowly beat in the milk until the batter is smooth and uniform. The batter should be thick but pourable.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 25-30 minutes, or until the tops are set and a toothpick inserted into the center comes out clean. Avoid overbaking to maintain moistness.
- Cool: Remove cupcakes from oven and allow them to cool completely in the pans before frosting.
- Make the Frosting: In a stand mixer fitted with a paddle attachment, beat the cream cheese until smooth and whipped. Add the softened salted butter and continue beating until light and fluffy, approximately 2 minutes.
- Add Flavor and Sweetness: Gradually add the powdered sugar, the reserved strawberry powder (about 3 tablespoons), and vanilla extract. Beat until the frosting is light, airy, and evenly colored with the strawberry powder.
- Tune the Consistency: Slowly stream in warm milk a little at a time while mixing until your desired frosting consistency is achieved. You may not need the entire 1/4 cup.
- Frost the Cupcakes: Once cupcakes have completely cooled, generously frost each cupcake with the strawberry cream cheese frosting.
- Garnish: Optionally, sprinkle crushed freeze-dried strawberries and chamomile flowers on top of each frosted cupcake for an extra burst of flavor and a beautiful presentation.
Notes
- Freeze dried strawberries can be found in specialty stores or online and provide intense strawberry flavor without moisture.
- Substitute sour cream if you prefer a tangier batter instead of Greek yogurt.
- Honey adds natural sweetness, but granulated sugar can be used as a 1:1 substitute.
- Ensure the cream cheese and butter are at room temperature for smooth frosting without lumps.
- Do not overmix the batter to keep the cupcakes tender and light.
- Frost the cupcakes only after they are completely cooled to prevent melting.
- Chamomile flowers are optional and add a delicate floral note and visual appeal.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
