These Strawberry Chocolate Cupcakes are a delicious blend of rich chocolate cake and sweet strawberry whipped cream frosting! Perfect for Valentine's Day, Baby Showers, Bridal Showers, and more!
Print Recipe

Strawberry Chocolate Cupcakes

Prep Time20 mins
Cook Time20 mins
cooling time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: strawberry chocolate cupcakes
Servings: 24 cupcakes
Calories: 328kcal
Author: Rebecca Hubbell





  • Preheat oven to 375 degrees F and line a cupcake pan with liners and set aside.
  • Combine all of the cupcake ingredients in a stand mixer and beat until combined.
  • Fill cupcake liners ½ - ¾ full, just slightly less than 1/4 cup of batter in each liner. 
  • Reduce heat to 350 degrees F and bake for 18-22 minutes until toothpick comes clean from center.
  • Remove from oven and move cupcakes to cooling racks to finish cooling before frosting.
  • Begin preparing the frosting by adding the freeze-dried strawberries to a food processor and pulse until a fine dust forms.
  • In a large bowl or stand mixer fitted with a whisk attachment, beat the heavy cream, powdered sugar, and pudding mix on medium-high for about 2 minutes. Add in the freeze-dried strawberry powder and beat until light and fluffy.
  • Pipe the strawberry frosting onto chocolate cupcakes and garnish with sprinkles or fresh strawberries, if desired.


  • Instant white chocolate or cheesecake pudding can be used instead of vanilla for a different flavor.
  • The Target variety of freeze-dried strawberries comes in a 1-ounce bag instead of a 1.2, this is plenty, no need to purchase a second bag.


Calories: 328kcal | Carbohydrates: 29g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 62mg | Sodium: 275mg | Potassium: 134mg | Fiber: 1g | Sugar: 21g | Vitamin A: 435IU | Vitamin C: 17.6mg | Calcium: 74mg | Iron: 1.5mg