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| © Provided by Half Baked Harvest |
Sweet, simple, and delicious, Double Strawberry Cupcakes. Light and fluffy strawberry cupcakes with both strawberry jam and dried strawberries for double the strawberry flavor.
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Ingredients
- 3 cups freeze dried strawberries
- 1 cup melted coconut oil
- 1/3 cup plain greek yogurt or sour cream
- 2 large eggs
- 3/4 cup honey
- 1 cup high-quality strawberry jam
- 2 teaspoons vanilla extract
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/4 cup milk
Read More: Brownie Heart Cupcakes
Strawberry Frosting
- 6 ounces cream cheese, at room temperature
- 2 sticks salted butter, at room temperature
- 2 1/2-3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup warm milk
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| © Provided by Half Baked Harvest |
Instructions
- In a blender or food processor, process the freeze-dried strawberries into a fine powder.
- Preheat oven to 350° F. Line cupcake molds with paper liners
- In a large bowl, beat together the coconut oil, yogurt, eggs, honey, strawberry jam, and vanilla. Add the flour, baking powder, baking soda, and salt. Add about 2/3 of the strawberry powder (save the remainder for the frosting). Mix until just combined, then slowly beat in the milk until fully combined.
- Divide the batter evenly among the prepared pans. Bake 20-22 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.
- To make the frosting: In a stand mixer, beat together the cream cheese until whipped. Add the butter and beat until light and fluffy, about 2 minutes. Add the powdered sugar, remaining strawberry powder (about 3 tablespoons), and vanilla. Beat until the frosting is light and fluffy, then slowly stream in the milk until your desired consistency is reached, you may not use it all.
- Frost each cupcake with crushed freeze dried strawberries + chamomile flowers if you have them!
