These Fresh Strawberry Cupcakes are double infused with pure strawberry flavor, by adding both fresh strawberry puree and freeze-dried strawberries to both the batter and strawberry buttercream.  They are simply irresistible!!

There are strawberry cupcakes, and there are Strawberry Cupcakes!  I’m talking about fresh strawberry cupcakes infused with all of the purest strawberry flavor made possible.  That’s right.  These cupcakes are made of freshly pureed strawberries that have been reduced to their purest form and I didn’t stop there.  I added a second dose of pure strawberry flavor with what I call strawberry gold.


For the strawberry puree,  I added fresh strawberries to a blender and pureed them.  Then I added a little bit of sugar and cooked them until they were reduced, making the flavor more concentrated.


Strawberry gold is my nickname for freeze-dried strawberries that are reduced to their finest powdery form.  You see, freeze-dried strawberries are strawberries that have been…well…freeze-dried.  Freeze-dried fruit is fruit that has been dehydrated and frozen and has all of the moisture extracted from it.  It can be rehydrated when ready to use or left in its dry form.  I placed freeze-dried strawberries into a blender and reduced them to a fine powdery substance and I call this strawberry gold. 


I find freeze-dried strawberries at Jungle Jim’s and Trader Joe’s, but you can find them in some grocery stores too.

Once you prep the fresh and freeze-dried strawberries, mixing the batter is quick and easy.  The batter makes 11 generous-sized or 12 average-sized cupcakes.  I’m not a big fan of food coloring and if and when I do use it, I use very little.  The color of this batter is light pink, with all-natural coloring from the strawberries.


This frosting comes together in 5 minutes.  It’s made of pure butter, vanilla, strawberry puree, strawberry gold, powdered sugar, and a tiny bit of half & half.  Again, there’s no added food coloring.  The pink color comes from the strawberries.  You can add a drop of food coloring if you prefer.  The tip I used for these cupcakes was the Wilton 8B.

These cupcakes are soft and moist on the inside.  However, I do recommend eating them within 1 day of making them.  Fresh cupcakes have no preservatives and are best on the day they are made.

Like strawberries? Check out these strawberry recipes…

Strawberry Glaze Pie (with no jello), Strawberry Chiffon Pie, Strawberry Cream Cake, & Buttermilk Pancakes with Strawberry Compote.

If you make this recipe please rate it and leave a comment below on how you liked it. I love getting your feedback! 🙂

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Fresh Strawberry Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Cindy Gibbs
  • Prep Time: 30 Minutes
  • Cook Time: 40 Minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 Cupcakes 1x
  • Category: Cupcakes
  • Method: Bake
  • Cuisine: American


Fresh and freeze-dried strawberries give these cupcakes and their strawberry buttercream frosting a double punch of strawberry flavor.


Units Scale


  • 16 ounces fresh strawberries, rinsed, stems removed and sliced in half
  • 1/4 cup granulated sugar


  • 1/2 cup freeze-dried strawberries


  • 1 1/2 cup all-purpose flour, sifted or aerated with a fork
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup strawberry puree, divided
  • 1/4 cup milk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 tablespoon strawberry gold, (powdered freeze-dried strawberries)
  • 1 tablespoon canola or vegetable oil
  • 1 large egg, room temperature
  • 2 large egg whites, room temperature


  • 2 sticks unsalted butter, room temperature
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt
  • 2 tablespoons reserved strawberry puree
  • 2 tablespoons strawberry gold, (powdered freeze-dried strawberries)
  • 1/4 teaspoon pure vanilla extract
  • 3 cups powdered sugar
  • 1 tablespoon half & half



  1. Add 1/2 of the strawberries at a time to a blender and blend until pureed.
  2. Reduce the strawberry puree:  Transfer the strawberries to a medium saucepan.  Add the sugar and cook over medium-low heat until the mixture is reduced to about 1/2 cup.  The mixture should be nice and thick.  This takes about 15 minutes.  Remove from heat and allow to cool.


  1. Place 1/2 cup of freeze-dried strawberries in a food processor or in a good blender, such as Ninja.  Pulse until the strawberries are a fine powder.  If you’re using a blender, you might have to do this 3 to 4 times.  The powder will blow up and form on the sides of the blender.  Stop and scrape the powder off the sides of the blender and into a measuring cup.  Pulse and repeat again.  Do not use the remaining hard granules that remain at the bottom of the blender.  You should end up with about 1/4 cup of strawberry gold.


Preheat oven to 350 degrees.  Line a muffin pan with 12 cupcake liners and set aside.

  1. In a medium bowl, whisk together the flour, baking powder, and salt and set aside.
  2. In a small bowl, mix together 1/3 cup of the strawberry puree, milk, and vanilla and set aside.
  3. Add the butter to the bowl of a stand mixer fitted with the paddle attachment, (or use a hand mixer).  Beat the butter on high speed until it is light and fluffy.  Slowly add the sugar and continue beating until the sugar is well incorporated and the mixture becomes fluffy again.  Reduce the mixer to medium and add the strawberry gold, vegetable oil, egg, and egg whites and mix on medium just until all ingredients are incorporated.
  4. Reduce the mixer to low speed, and slowly add 1/2 of the flour mixture.  Mix just until the flour is almost incorporated.  Add the strawberry puree/milk mixture and mix just long enough to incorporate.  Slowly add the remaining flour on low speed, stopping to scrape down the sides of the bowl as needed.  Mix just long enough to incorporate the flour.  Do not over mix.
  5. Divide the batter evenly between the baking cups.  This recipe makes 12 medium cupcakes.  If you want larger cupcakes, divide the batter between 11 baking cups.
  6. Bake the cupcakes until tops are dry and spring back if touched, about 25 minutes, depending on your oven.
  7. Transfer cupcakes to a wire rack and cool completely before frosting.


  1. Add the butter to the mixing bowl of a stand mixer fitted with the whisk attachment, (or use a hand mixer).  Whisk on high speed until the butter is light and creamy.  Add the vanilla, salt, strawberry puree, strawberry gold, and vanilla.  Whisk on medium speed until all ingredients are incorporated and the mixture is light and creamy.
  2. With the mixer on low, slowly add the powdered sugar, one cup at a time, mixing until the powdered sugar is fully incorporated.  Add the half & half and mix until smooth.  Add a little more half & half as needed to get the perfect consistency for piping.  The buttercream frosting should be thick and able to stand on its own when piped onto a cupcake.
  3. Transfer the buttercream to a large piping bag, fitted with your desired piping tip.  I used a Wilton 8B tip.  Pipe the frosting onto the cupcakes.
  4. Transfer cupcakes to an airtight container until ready to serve.  These cupcakes are best served within 1 day after making.  I also recommend refrigerating the cupcakes until ready to serve


  • Cook time includes cooking down the strawberry puree and baking the cupcakes.