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{VIDEO} THE BEST All-Natural Strawberry Cupcakes

If you’re a parent, you know how tricky it can be to find dessert recipes that are both delicious and made with wholesome ingredients. These all-natural strawberry cupcakes are my absolute favorite. They are naturally pink, bursting with real strawberry flavor, and topped with creamy strawberry cream cheese frosting. Best of all, no artificial colors or preservatives are needed, so you can feel good serving them to your kids.


My Secret Ingredient

To create an all-natural strawberry flavor and a pretty pink pop of color, I add my secret ingredient, a bag of freeze-dried strawberries that I crush into a powder. This works in both the frosting and cupcakes.

Using freeze-dried strawberries gives a powerful punch of strawberry flavor without getting a soggy cupcake, which can happen if you use fresh strawberries that hold a lot of extra liquid.

I found mine at my local grocery store by the raisins and dried fruit, but you can also get these online too.


Strawberry Cupcakes Recipe

Yield: 12 cupcakes

Ingredients

Strawberry Cupcakes:

  • 1 1/4 cup (140g) cake flour, weighed or spooned and leveled

  • 3/4 cup (144g) granulated white sugar

  • 15g (about 1 cup or half of a 1.2oz pouch) freeze-dried strawberries

  • , crushed into a powder

  • 3/4 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/4 cup (1/2 stick/57g) unsalted butter, softened

  • 3 tablespoons vegetable oil

  • 1 large egg, room temperature

  • 1 large egg white, room temperature

  • 1 tablespoon vanilla extract

  • 1/2 cup (4oz) sour cream, room temperature

Strawberry Filling:

  • 2/3 cup finely chopped fresh strawberries, patted dry

  • 1/3 cup seedless strawberry jam

Strawberry Cream Cheese Frosting:

  • 1/2 cup (1 stick) unsalted butter, room temperature

  • 8oz brick cream cheese, room temperature

  • 15g (about 1 cup or half of a 1.2oz pouch) freeze-dried strawberries, crushed into a powder

  • 1 teaspoon vanilla extract

  • 3-4 cups (1lb) powdered sugar (confectioners' sugar), sifted

  • Fresh strawberry fans, for garnish

Directions

Prepare Cupcakes:

  1. Preheat oven to 350° F. Line a cupcake pan with baking cups.

  2. Pulse freeze-dried strawberries in a food processor or high-speed blender until it turns into a powder, or crush in a resealable bag with a rolling pin until fine. Set aside.

  3. With an electric mixer, beat together cake flour, sugar, strawberry powder, baking powder, baking soda, and salt on low speed for about 20 seconds. Add softened butter and oil and mix 1-2 minutes until mixture resembles wet sand.

  4. In a small bowl, whisk together egg, egg white, vanilla, and sour cream. Slowly add the wet mixture on low speed until incorporated. Scrape down the bottom and sides of the bowl. Increase to medium speed and beat 20-30 seconds until smooth.

  5. Distribute batter between the baking cups, filling about 2/3 full. Bake for 16-20 minutes, or until a toothpick comes out clean. (About 10 minutes for mini cupcakes.) Transfer to a wire rack to cool completely before frosting.

Filling:

  1. Mix together chopped strawberries and jam.

  2. Use an apple corer or small knife to create a hole in the center of each cupcake.

  3. Fill completely cooled cupcakes with the strawberry mixture and replace the cut-out cupcake top.

Frosting:

  1. With an electric mixer, beat softened butter on medium-high speed until light and creamy, 2-3 minutes.

  2. Beat in cream cheese, strawberry powder, and vanilla until smooth (ensure cream cheese is room temperature to avoid lumps).

  3. Add powdered sugar, 1 cup at a time, on low speed until fully incorporated. Scrape down the bottom and sides of the bowl. Increase to medium-high speed and beat an additional 2-3 minutes until smooth and creamy. Transfer to a piping bag with a large round tip.

  4. Frost completely cooled cupcakes. Top with a fresh sliced strawberry. Serve immediately. Frosting can be made a few days in advance and stored in the fridge. Bring to room temperature and mix before frosting cupcakes.

Why All-Natural Ingredients Matter for Kids

Artificial food dyes and preservatives can sometimes cause hyperactivity or allergic reactions in sensitive children. Using all-natural ingredients like freeze-dried strawberries ensures the treats you serve are safer, healthier, and still taste incredible.

All-natural desserts also teach kids early on that treats can be both fun and wholesome. With these cupcakes, you get a beautiful pink color and amazing strawberry flavor without any artificial chemicals.

Tips for Parents

  • Room Temperature Ingredients: Make sure eggs, butter, and cream cheese are at room temperature to avoid lumps in frosting or batter.

  • Freeze-Dried Strawberry Powder: Fine powder ensures smooth batter and frosting without lumps.

  • Adjust Sweetness: Taste and add a little more powdered sugar if desired.

  • Storage: Cupcakes last 2-3 days at room temperature or up to 5 days in the fridge. Frosted cupcakes are best eaten same day for presentation.

  • Make Ahead: Frosting can be prepared ahead of time, stored in the fridge, and re-whipped before use.

Fun Variations

  • Chocolate Strawberry: Add 2 tablespoons cocoa powder to the batter for a chocolate twist.

  • Berry Medley: Mix in a teaspoon of freeze-dried blueberry powder for a pink-purple swirl.

  • Mini Cupcakes: Perfect for lunchboxes or snack-sized treats.

Serving Suggestions

  • Birthday parties for little ones

  • Valentine’s Day or spring holiday treats

  • Special occasions where cupcakes should look festive but wholesome

  • Afternoon snack with a cup of milk for a fun, parent-approved treat

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