Yield: 24 cupcakes

Strawberry Cupcakes

Prep Time 20 minutes
Cook Time 19 minutes
Additional Time 20 minutes
Total Time 20 minutes

These Strawberry Cupcakes are perfectly sweet, pink and bursting with strawberry flavor. Fluffy strawberry flavored cupcakes are topped with strawberry buttercream for a delicious single-serving dessert!


For the Cupcakes

  • 1 ounce bag freeze dried strawberries
  • 5 large egg whites, room temperature
  • ¾ cup buttermilk, divided
  • ¾ cup unsalted butter, softened to room temperature
  • 2 teaspoons vanilla extract
  • 1 ¾ cups granulated sugar
  • 2 ¼ cup cake flour
  • 1 Tablespoon baking powder
  • ½ teaspoon kosher salt

For the Frosting

  • 1 ounce bag freeze dried strawberries
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 3-4 Tablespoons milk
  • 1 teaspoon vanilla extract


    For the Cupcakes

  1. Begin by adding the freeze-dried strawberries to a food processor and pulse until fine crumbs. You may have some small bits and pieces, and that is perfectly fine. Set aside. (You should have about ½ cup of crumbs).
  2. Preheat oven to 350 degrees F. Place liners in a standard-sized cupcake tin and set aside. 
  3. In a small bowl, whisk together the egg whites with ¼ cup of the buttermilk. Set aside.
  4. In a medium bowl, combine cake flour with baking powder and kosher salt. Whisk together and set aside.
  5. In a large mixing bowl, beat butter with granulated sugar and strawberry crumbs. Scrape down sides of the bowl as needed and beat for about 2-3 minutes, until fully blended.
  6. Beat in vanilla extract.
  7. Add in the dry ingredients, slowly, just until combined. Slowly add in the egg mixture, beating until well blended (about 1 minute).
  8. Finally, beat in the remaining buttermilk.
  9. Spoon batter evenly into the prepared cupcake tin, filling about ½ full. Bake for 17-19 minutes until lightly browned and springs back when you touch it.
  10. Remove from oven and cool completely before frosting.

For the Frosting

  1. In a food processor, pulse freeze dried strawberries until fine crumbs. Set aside.
  2. In a large mixing bowl with whisk attachment, beat butter for 2-3 minutes until pale in color (scrape down the sides of the bowl as needed).
  3. Add in powdered sugar, 3 Tablespoons of milk, vanilla, and strawberry crumbs.
  4. Beat an additional 2-3 minutes until well blended, and fluffy. Add in more milk if needed to achieve the consistency you want. Pipe onto cupcakes and decorate as desired.


  • Freeze Dried Strawberries- Various brands of the freeze dried strawberries result in various shades of color. They come in 1-ounce bags and can be found at most grocery stores as well as Walmart, Target, and amazon in the dried fruit aisles.
  • Storing. These cupcakes can be stored in an airtight container at room temperature. (I wasn’t sure if you want to advise freezing the cupcake before frosting or go with the same instructions for freezing the cake here.)
  • Frosting. Our cake is delicious served with strawberry frosting. But would also pair beautifully with our homemade chocolate frosting, vanilla frosting, or sour cream frosting!
  • See blog post for more recipe tips and tricks.

Nutrition Information:



Serving Size:

1 cupcake

Amount Per Serving: Calories: 303Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 117mgCarbohydrates: 44gFiber: 0gSugar: 33gProtein: 2g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram