Red, White and Blue Strawberry Cupcakes Recipe

These stunning red, white and blue cupcakes are perfect for St George's Day, 4th of July or Bastille Day, dependent on where you live!

Or skip the patriotic icing and serve these delicious strawberry flavoured cupcakes at your next birthday party, afternoon tea, or just make them for the family.

The wonderful strawberry flavour from freeze dried strawberry pieces is simply delicious.

Top with a swirl of yummy butter cream frosting and you have the perfect cupcake that your friends and family will love.

Trust me, everyone will be asking for this recipe!

Freeze dried strawberry pieces are available from health food stores and good supermarkets, or online both in the US and in the UK.

The cupcakes can be made in advance and stored in an artight container in a cool place for up to 3 days.

Red, White and Blue Strawberry Cupcakes

Makes 16 cupcakes


1 ½ cups all purpose flour / 180g plain flour
1 tsp baking powder
½ tsp salt
1 stick butter, melted / 113g unsalted butter
1 ¼ cup sugar / 250g
½ tbsp vanilla extract
½ cup whole milk / 125ml
3 eggs
1 cup / 18g freeze dried strawberries, broken into pieces

For the Vanilla Butter Cream Frosting:

3 cups sifted confectioners sugar
1/3 cup butter, softened
2 tbsp milk
1 ½ tsp vanilla

Optional decorations:

Red, white, blue non-pareil candies
Red and blue food coloring

Equipment needed

Cupcake pan
Cupcake liners - you could try these 4th of July ones
Cake tester or toothpick
Stand or hand mixer - here are our recommendations
Reusable piping bags and frosting tips


1. Preheat oven to 350° / 175°C. Prepare one or two cupcake tins with liners for 16 cakes.

2. In a small bowl, combine the flour, baking powder, and salt.

3. Put the butter to melt over a low heat.

4. In a larger bowl, mix together the sugar and melted butter.

5. Add in the eggs one at a time and mix until well blended.

6. Alternate adding a large spoonful of the  flour mixture and a little of the milk to the butter, sugar, and eggs mixture. Mix until just combined then repeat until all used.

7. Fold in the freeze dried strawberries.

8. Scoop the cupcake batter into the cake liners until all are ¾ full.

9. Bake for 20 minutes or until toothpick or cake tester comes out clean.

10. Remove the cakes from the tin to cool on a wire rack.

11. To make the frosting, sift confectioners sugar (icing sugar) then mix with the softened butter, milk, and vanilla until smooth and creamy.

12. If you want red and blue frosting, separate a small amount of buttercream into two small bowls and blend in the red and blue food colouring until the desired colour is reached.

13. Prepare your decorating tools. Use a wide tip for the white buttercream. Use a very small circular tip for each of the blue and red colours.

14. To frost the cupcakes, start on the outer edge and squeeze the white buttercream onto the cupcake going in a circular motion all the way around to the middle, overlapping each layer slightly.

15. Then pipe red and blue buttercream and sprinkle with red, white, blue non-pareil candies, if using.  

You can decorate the cakes in all sorts of different ways, here are some ideas:

More cupcake ideas:

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