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Light, fluffy cupcakes bursting with fresh strawberry flavor, topped with a whipped cream frosting infused with freeze-dried strawberry powder. A nostalgic dessert that can be adapted for various dietary needs.

  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup whole milk
  • ½ cup melted unsalted butter
  • 1 cup mashed fresh strawberries
  • 1 cup heavy cream
  • ½ cup powdered sugar
  • ¼ cup crushed freeze-dried strawberries

Instructions

  1. Bring eggs to room temperature before baking.
  2. Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
  3. Whisk together 1½ cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt.
  4. In a separate bowl whisk 2 large eggs with ½ cup whole milk, ½ cup melted unsalted butter, and 1 cup mashed fresh strawberries until smooth.
  5. Fold the dry ingredients into the wet mixture with a spatula just until combined, leaving a few streaks of flour; batter should be thick but pourable.
  6. Use a ladle or ice cream scoop to fill each liner about two-thirds full.
  7. Bake for 18–20 minutes until tops bounce back and a toothpick inserted into the center comes out clean (avoid opening the oven for at least the first 15 minutes).
  8. Let cupcakes sit in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Chill your mixing bowl and beaters before making the frosting.
  10. Beat 1 cup heavy cream with ½ cup powdered sugar in the chilled bowl until soft peaks form.
  11. Gently fold ¼ cup crushed freeze-dried strawberries into the whipped cream.
  12. Pipe or spread the strawberry frosting onto completely cooled cupcakes.

Notes

Use ripe fresh strawberries for maximum flavor; if using frozen, thaw and drain well to prevent soggy batter., Room temperature eggs mix better and lead to smoother batter., Do not overmix the batter to keep cupcakes tender and fluffy; a few flour streaks are okay., Resist opening the oven door before 15 minutes to prevent sinking cupcakes., Chill bowl and beaters to achieve stable, fluffy whipped cream., Frost cupcakes right before serving for best texture; refrigerate frosted cupcakes if storing., Gluten-free, vegan, and dairy-free variations suggested with appropriate ingredient swaps.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 18-20 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake with frosting
  • Calories: Approximately 280 calories per cupcake (with frosting)
  • Fat: 12 g per serving
  • Carbohydrates: 38 g per serving
  • Protein: 4 g per serving