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strawberry cupcake recipe on cooling rack with strawberry frosting square

Strawberry Cupcakes

Course: Dessert
Cuisine: American
Keyword: cupcake, cupcakes, strawberries, strawberry, strawberry cupcakes
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 12 cupcakes
Calories: 531kcal
Flavorful and delicious strawberry cupcakes from scratch. No artificial flavors or colors!
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Strawberry Cupcakes

  • 1 1/2 cups flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 1/4 cup Challenge unsalted butter melted
  • 1/4 cup oil vegetable, canola or extra light olive oil
  • 1/2 cup sour cream full fat or light, but avoid fat free
  • 3 tablespoons freeze dried strawberries powder see notes
  • 1/4 cup milk whole or low fat, but avoid fat free
  • 1/4 cup strawberries fresh ripe, finely diced

Strawberry Frosting

  • 1/2 cup 1 stick Challenge unsalted butter
  • 4 oz 1/2 block Challenge cream cheese
  • 2 tablespoons freeze dried strawberry powder
  • 4 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt only if using unsalted butter
  • 1/4 cup strawberries very finely chopped fresh, ripe



  • Preheat oven to 350°F.
  • In a medium bowl, add flour, baking powder, baking soda and salt.  Stir together with a whisk, and set aside.
  • In the bowl of an electric mixer, add eggs and beat 10-20 seconds.  Add sugar and continue to beat on medium speed about 30 seconds.  Add vanilla, melted butter and oil, and blend.
  • Add sour cream and freeze dried strawberries powder and blend.
  • Reduce mixer speed to low and slowly add about half of the flour mixture.  Add the milk, then the rest of the flour.  Blend until just combined.  Scrap down the side of the bowl.
  • Add the diced strawberries and blend just until fully incorporated.
  • Scoop the batter into a muffin pan prepared with paper liners.  Fill liners about 2/3 full.
  • Bake cupcakes in pre-heated oven for 12-15 minutes, or until they are just slightly golden brown on the edges and a toothpick inserted in the center of a cake comes out clean.
  • Cool in the pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.
  • Cool fully (about an hour) before frosting.


  • In the bowl of an electric mixer, fitted with the whisk attachment, beat butter (on medium speed) until completely smooth (30 seconds to a minute).
  • Add cream cheese, and then continue to beat until smooth.
  • Add freeze dried strawberry powder and blend.
  • One cup at time, add 2 cups of powdered sugar, beating after each addition.
  • Add the vanilla and salt and blend.
  • While slowly mixing, add the remaining 2 1/2 cups powdered sugar.
  • Add finely diced strawberries and blend.
  • Continue to blend until all ingredients are fully incorporated and the mixture is smooth and fluffy.  Scrape down the sides of the bowl as needed.
  • Fill a pastry bag with the frosting and pipe onto fully cooled cupcakes.
  • Top frosted cupcakes with a fresh strawberry, if desired.



Freeze Dried Strawberries - Find these in the grocery store near dried fruit. Blend a 1 oz. package of freeze dried strawberries in the food processor to create a powder. Be sure to check for a silica packet in with the strawberries before blending (I'm speaking from experience on this). Immediately put the powder into a jar with a lid, or moisture from the air will cause the powder to clump together (which would not effect the taste, but makes it more difficult to measure). You may have a little extra powder after you complete this recipe. Any leftover powder can be added to yogurt or smoothies.


Calories: 531kcal | Carbohydrates: 81g | Protein: 4g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 74mg | Sodium: 271mg | Potassium: 151mg | Fiber: 1g | Sugar: 66g | Vitamin A: 589IU | Vitamin C: 79mg | Calcium: 50mg | Iron: 2mg