Strawberry Cupcakes

cupcakes with pink frosting and sliced strawberry pieces on a marble pedestal

June 26, 2026. — Susan Greene

The strawberries are really rolling in this season—we’ve brought home nearly five quarts over the past two weeks through our CSA and a bit of extra picking. With farm-fresh eggs also coming in each week, these strawberry cupcakes felt like a natural way to use what we’ve got on hand and celebrate early summer baking.

I used Kamut flour for a slightly nutty flavor and added nutrition, including more protein and minerals than traditional all-purpose flour. It’s also often grown with soil-friendly farming practices. That said, all-purpose flour works just as well if that’s what you have in the pantry*.

Ingredients:

Yield: 12 standard cupcakes

For the cupcakes:

1 1/4 cup Kamut flour (or equal amount of all-purpose flour)
1 oz. freeze-dried strawberries. ground into a fine powder
1/2 cup fresh strawberries, finely chopped
1 tsp. baking powder
1 stick (1/2 cup) softened unsalted butter
3/4 cup granulated sugar
1 large egg + 1 egg white
1/2 cup whole milk (reduce to 1/3 cup + 1 tbsp if using all-purpose flour)*
1 tsp. vanilla extract, divided

For the Frosting:

1 stick (1/2 cup) softened unsalted butter
3 cups powdered sugar
1 ounce freeze-dried strawberries, ground into a fine powder
2 tablespoons fresh strawberries, puréed
1 teaspoon pure vanilla extract

Step 1; Preheat oven to 350°F, and line muffin tin with 12 paper liners.
In a medium bowl whisk together the sifted flour, freeze-dried strawberry powder, baking powder, and salt.

In a large bowl, cream the softened butter and sugar together until light and fluffy. Beat in 1 egg and 1 egg white, followed by the vanilla.
Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined after each addition.

Divide the batter evenly amont the 12 muffin cups (about 3/4 full).
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Let them cool completely before frosting.

For the frosting:

In a medium bowl, whip the softened butter until pale and creamy.
With the mixer on low speed, gradually add 1½ cups of the powdered sugar, mixing slowly to prevent the sugar from puffing out of the bowl.
Mix in the freeze-dried strawberry powder, strawberry purée, and vanilla extract until well combined.
Gradually add the remaining 1½ cups of powdered sugar and beat until the frosting is light and smooth.
Pipe or spread frosting on cooled cupcakes.

Baker’s Notes

Freeze-dried strawberries add bold strawberry flavor and a gorgeous natural pink color—without extra moisture or a drop of food coloring.
Kamut flour absorbs a bit more liquid than all-purpose flour; if the batter seems very thick, add 1–2 tablespoons of milk.