Double Strawberry Cupcakes Recipe

Delicious, simple Double Strawberry Cupcakes. Light and fluffy strawberry cupcakes with strawberry jam and dried strawberries for double strawberry deliciousness. Cream cheese strawberry frosting covers each light pink berry-filled cupcake. Great cupcakes. The mini-cakes have vanilla cake and fresh berries. The perfect berry-filled cupcake for any occasion.

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Ingredient

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Direction

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Use a blender or food processor to pulverise freeze-dried strawberries.

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Preheat oven to 350°F. Paper-line cupcake moulds. Mix coconut oil, yoghurt, eggs, honey, strawberry jam, and vanilla in a big bowl.

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Mix in flour, baking powder, soda, and salt. Use 2/3 of the strawberry powder (keep the rest for icing). Beat milk slowly until entirely incorporated after mixing just till combined.

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Evenly distribute batter in pans. Bake 25-30 minutes until the tops are firm and centre is no longer wobbly. Remove and cool.

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Beat cream cheese until whipped in a stand mixer to produce frosting. Add butter and beat for 2 minutes until frothy.

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Add vanilla, powdered sugar, and 3 tablespoons strawberry powder. Beat frosting till light and fluffy, then gently add milk until desired consistency.

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You may not utilise all. Top cupcakes with crushed freeze-dried strawberries and chamomile flowers if available!

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