Easy Strawberry Cupcakes & Strawberry Frosting Recipe


Cupcakes with TRUTH IN SNACKS™ Strawberries

45 minutes



  • 10 Tbsp butter, room temperature
  • 3/4 cup white sugar
  • 3 eggs
  • 1-3/4 cups self-rising flour
  • 1/4 tsp salt
  • 1 cup TRUTH IN SNACKS™ sliced strawberries


  • 1 cup TRUTH IN SNACKS™ strawberries – crushed
  • 1 cup butter, room temperature
  • 1 cup confectioners’ sugar, sifted
  • 1 tsp vanilla extract
  • 2-1/2 cups confectioners’ sugar, sifted, divided


Cupcake Recipe
Preheat the oven to 325 degrees F. Line tin with paper liners. In a large bowl, mix together butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the freeze dried strawberries (I crush them). Combine the self-rising flour and salt; stir into the batter (not overmixing) Place mix into the liners evenly. Bake 20 to 25 minutes or until a toothpick or small kitchen knife inserted into the center comes out clean. Cool in the pan set over a wire rack.

Frosting Recipe
Beat butter with an electric mixer in a bowl until light and fluffy. Beat 1 cup confectioners’ sugar into butter until just blended. Add the Freeze Dried Strawberries and vanilla extract into butter mixture until just blended. Repeat with 1 cup confectioners’ sugar, then another cup until all gone and blended well, then pipe the frosting onto cupcakes

More Recipes