REALLY Real Strawberry Cupcakes

REALLY Real Strawberry Cupcakes

21 Reviews 8 Pics
  • Prep

    30 m
  • Cook

    17 m
  • Ready In

    47 m
Recipe by  Candice

“I've been messing around trying to make a perfect strawberry cupcake to go with the Real Strawberry Frosting I developed a couple of years ago. It's been a long road and lots of cupcakes tested and tasted along the way. The trick was NOT using puree as I do when making the frosting. Rather, grinding freeze-dried strawberries into a powder brought this cupcake recipe out of my test kitchen and into my recipe box! I am so pleased with the results!”

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Adjust Servings

Original recipe yields 20 standard cupcakes



  1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with 20 cupcake liners (for mini cupcakes, line 72 mini muffin tins).
  2. Grind strawberries into a fine powder using a coffee grinder or food processor. Whisk strawberry powder, all-purpose flour, cake flour, baking powder, baking soda, and salt together in a bowl.
  3. Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract.
  4. Stir flour mixture, alternately with the milk, into butter mixture until just incorporated. Fill lined tins with cupcake batter.
  5. Bake in preheated oven until cupcakes spring back when gently touched with a fingertip or a toothpick inserted in the center comes out clean, 16 to 18 minutes for regular cupcakes, 8 to 10 minutes for mini cupcakes.

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Reviews (21)

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Wonderful! I saw this recipe, and thought--when I read about the freeze-dried strawberry powder--"GENIUS!" I made them for a BBQ this weekend, but only got 14 cupcakes. I think of my pan as being a standard-sized pan, and I use a scoop for portioning the batter. In any case, I loved these. I made a second batch of chocolate cupcakes (Extreme Chocolate Cake) to bring along with these. I used an Italian meringue buttercream with fresh strawberry puree for the frosting, which was delicious on both flavors. Oh: I used 1/3 cup of the sugar to help grind the strawberries in the food processor (a trick I use when making almond meal or other nut flours), and used the remaining sugar to cream with the butter.



These have been a very big hit with everyone I've given to taste test for me. The single most common statement everyone makes is "These really taste like Strawberries, REAL strawberries." And that is what I want to hear. The final test was making for DD Christine-NICU RN's birthday. I made the CC's and frosted with Real Strawberry Frosting. Then I stuffed strawberries with RSF and froze for about 30 minutes before topping the CC's. They were the hit of the evening!



I've been searching for a true, made from scratch strawberry cupcake for awhile that wasn't too wet from the fresh berries, and this recipe is amazingly perfect with great strawberry flavor! I was always curious about using Trader Joes freeze dried strawberries & this a nice application for them. Thank you for sharing your recipe - this will be my go-to strawberry cupcake from now on!

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Amount Per Serving (20 total)

  • Calories
  • 151 cal
  • 8%
  • Fat
  • 5.8 g
  • 9%
  • Carbs
  • 23.1 g
  • 7%
  • Protein
  • 2.3 g
  • 5%
  • Cholesterol
  • 45 mg
  • 15%
  • Sodium
  • 125 mg
  • 5%

Based on a 2,000 calorie diet



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Strawberry Cheesecake Cupcakes


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