Name: Strawberry Cottage Cheese Cupcakes Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: ¾ cup blended cottage cheese (good culture 2% low fat); ½ cup strawberries (about 7 strawberries); 3 large eggs (room temperature); ½ cup coconut oil; ¾ cup granulated sugar; 3 tsp vanilla extract; 1½ cups all-purpose flour; 1½ tsp baking powder; ¼ tsp salt; 1 cup cold heavy cream; 2–3 tablespoons powdered sugar (or maple syrup for a refined sugar-free option); ¼ cup freeze-dried strawberries (blended into a fine powder); ½ teaspoon vanilla extract; Pinch of salt

If you’re on the hunt for a dessert that’s both indulgent and surprisingly wholesome, this Strawberry Cottage Cheese Cupcakes Recipe is about to become your new favorite. Soft, tender, and bursting with real strawberry flavor, these cupcakes balance fresh ingredients with a light, dreamy frosting.

The image shows six light yellow cupcakes on a round wooden board with a carved design. Each cupcake has one thick swirl of light pink frosting on top, and a large half of a strawberry with green leaves placed vertically on the frosting. In the front left, a white plate holds a single cupcake cut in half, showing its soft crumb texture. In the background, a small white bowl with whole strawberries and a white cup are partially visible, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Strawberry Cottage Cheese Cupcakes Recipe
Top Tip
How to Serve Strawberry Cottage Cheese Cupcakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Strawberry Cottage Cheese Cupcakes Recipe

Why You'll Love This Recipe

I have to admit, when I first tried these cupcakes, I was surprised by how moist and flavorful they were—especially knowing they’re made with cottage cheese! It’s like getting a little treat that’s both rich and fresh at the same time.

Real Strawberry Flavor: Fresh and freeze-dried strawberries pack a punch of natural sweetness and tanginess in every bite.
Light & Tender Texture: Thanks to blended low-fat cottage cheese, these cupcakes stay moist without feeling heavy.
Whipped Cream Frosting Twist: The strawberry-infused whipped cream adds a fluffy, elegant finish that’s not too rich.
Perfect for Springtime: Bright flavors and lighter ingredients make these cupcakes ideal for warmer days and celebrations.

Ingredients & Why They Work

When gathering your ingredients, I recommend looking for good-quality cottage cheese with active cultures to get that creamy texture and subtle tang. Fresh strawberries should be ripe and fragrant, while freeze-dried strawberries bring color and a concentrated berry flavor without diluting the batter.

Flat lay of a small white ceramic bowl of blended cottage cheese, a handful of fresh whole strawberries, three large brown eggs with clean shells, a small white ceramic bowl of coconut oil, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of golden vanilla extract, a small pile of all-purpose flour, a small white ceramic bowl holding baking powder and a pinch of salt side by side, a small white ceramic bowl of cold heavy cream, a small white ceramic bowl of powdered sugar, and a small white ceramic bowl with finely ground freeze-dried strawberry powder, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Blended Cottage Cheese: Adds moisture and protein while keeping the cupcakes light and tender.
Strawberries: Fresh berries blend into the batter for authentic strawberry sweetness and texture.
Eggs: Help bind the ingredients and contribute to a fluffy crumb—room temperature is crucial!
Coconut Oil: Keeps the cupcakes moist with a subtle flavor that pairs beautifully with strawberries.
Granulated Sugar: Balances natural tartness and sweetens the batter just right.
Vanilla Extract: Enhances overall flavor with its warm, sweet aroma.
All-Purpose Flour: The base that gives structure to your cupcakes.
Baking Powder: Leavens the batter so your cupcakes rise perfectly and stay fluffy.
Salt: Amplifies the sweetness and balances flavors.
Cold Heavy Cream: Whipped into a luscious frosting that complements the cupcakes’ light texture.
Powdered Sugar or Maple Syrup: Sweetens the frosting, with maple syrup as a natural alternative.
Freeze-Dried Strawberries Powder: Adds vibrant color and intense strawberry flavor to the frosting without extra moisture.
Vanilla Extract (for frosting): Rounds out the frosting flavor with a hint of warmth.
Pinch of Salt (for frosting): Balances sweetness and sharpens flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Strawberry Cottage Cheese Cupcakes Recipe is how easily it adapts to your tastes and pantry. Feel free to tweak the frosting sweetness or swap ingredients to make it truly yours!

Variation: For an extra burst of freshness, try folding in finely chopped fresh mint or basil leaves into the batter. I once added a teaspoon of lemon zest, which gave the cupcakes a bright, citrusy lift that paired beautifully with the strawberries.
Dairy-Free Twist: Substitute coconut oil with olive oil and replace heavy cream in the frosting with coconut cream for a dairy-free version. The coconut cream whips up just as nicely, delivering a tropical flair.
Refined Sugar-Free Option: Instead of powdered sugar in the frosting, use pure maple syrup. It creates a slightly looser texture but adds a lovely natural sweetness that balances the tart strawberry powder.
Seasonal Swap: In cooler months, swap out the strawberries for blended raspberries or blueberries for a fun twist, keeping the luscious whipped cream frosting flavor intact.

Step-by-Step: How I Make Strawberry Cottage Cheese Cupcakes Recipe

A cupcake with a light yellow cake base topped with a thick layer of pale pink whipped frosting, finished with a fresh red strawberry sliced in half and placed on top. The cupcake is on a stack of two white plates, set on a white marbled surface. Nearby, another halved strawberry lies on the plates. In the background, there is a white cake stand holding more cupcakes identical to the main one, and a cluster of whole red strawberries in a white bowl next to a white jug. The background wall has a simple white tile pattern. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Blend for Blissful Batter

Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with liners—this keeps cleanup a breeze. Pop ¾ cup of blended cottage cheese and ½ cup of fresh strawberries into your blender or food processor. Blend until perfectly smooth and creamy, with no lumps in sight. This mixture gives your cupcakes that tender texture and genuine strawberry flavor right from the start.

Step 2: Whisk Till Wonderful

In a large bowl, whisk together the blended cottage cheese-strawberry mixture with 3 room temperature eggs, ½ cup of melted coconut oil, ¾ cup granulated sugar, and 3 teaspoons vanilla extract. Make sure everything is fully combined and smooth—the batter should look rich and luscious. Using room temperature eggs helps everything emulsify nicely for a fluffier cupcake.

Step 3: Dry Ingredients Meet Wet

In a separate bowl, sift together 1½ cups all-purpose flour, 1½ teaspoons baking powder, and ¼ teaspoon salt to avoid lumps. Gently fold the dry ingredients into your wet mixture, just until you can't see any flour streaks. The key here is to avoid overmixing—this keeps your cupcakes tender and light, rather than dense and tough.

Step 4: Bake to Perfection

Divide the batter evenly into the prepared muffin cups, filling each about two-thirds full to give the cupcakes room to rise. Pop them in the oven and bake for 20 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Once baked, remove the cupcakes and let them cool completely on a wire rack—around 15 minutes should do. Cooling fully is essential before frosting to keep your whipped cream topping from melting away.

Step 5: Whip Up the Dreamy Frosting

Chill a mixing bowl and beaters in the fridge ahead of time, if you can—that helps create the fluffiest whipped cream. Pour in 1 cup of cold heavy cream, then add 2 to 3 tablespoons powdered sugar (or maple syrup for a refined sugar-free option), ¼ cup freeze-dried strawberry powder, ½ teaspoon vanilla extract, and a pinch of salt. Whip everything together until stiff peaks form. It should be light, airy, and beautifully pink from the strawberry powder.

Step 6: Top and Enjoy

Once your cupcakes are fully cooled, pipe or generously spread the strawberry whipped cream frosting on top of each one. Serve them straight away for the freshest experience, or keep them refrigerated and enjoy within 2-3 days. These cupcakes are best enjoyed chilled because of the delicate whipped cream topping.

Top Tip

Mastering the Strawberry Cottage Cheese Cupcakes Recipe is all about gentle handling and quality ingredients. Here are some tried-and-true tips from my kitchen to help you get that perfect tender crumb and vibrant strawberry flavor every time.

Use Room Temperature Eggs: This little step ensures your batter mixes smoothly and helps create light, fluffy cupcakes without any curdling.
Blend Cottage Cheese Thoroughly: By blending your cottage cheese and fresh strawberries into a silky puree, you get that moist texture and real fruit flavor without any lumps.
Don’t Overmix the Batter: Fold the dry ingredients gently to keep the cupcakes tender—overworking flour can make them dense.
Keep Your Heavy Cream Ice Cold: Chilling your mixing bowl and beaters before whipping the frosting guarantees nice stiff peaks and a lovely airy texture for topping.

How to Serve Strawberry Cottage Cheese Cupcakes Recipe

A gray metal muffin tray with twelve round cups filled with light yellow batter that has small bits visible throughout. Each cup is lined with a white paper liner, and the batter sits just below the liner edges, spreading evenly to fill each circle. The tray is placed on a white marbled surface, creating a clean and simple background. photo taken with an iphone --ar 2:3 --v 7

Garnishes

These cupcakes look so inviting topped with the strawberry whipped cream frosting, but you can amp up the presentation with a few thoughtful garnishes. Fresh sliced strawberries or a small sprinkle of freeze-dried strawberry powder add a pop of color and an extra burst of berry flavor. For a little crunch, consider crushed pistachios or a delicate dusting of powdered sugar.

Side Dishes

Pair your Strawberry Cottage Cheese Cupcakes with light, fresh accompaniments like a crisp spring salad or a fruit platter featuring kiwi, mango, and berries. A cup of herbal tea or a light sparkling rosé will complement the cupcakes’ sweet and tangy profile beautifully for an afternoon tea or spring brunch spread.

Make Ahead and Storage

Storing Leftovers

Because of the whipped cream frosting, these cupcakes are best stored in the refrigerator. Keep them covered in an airtight container to maintain their moistness and prevent them from absorbing fridge odors. Enjoy within 2-3 days for the freshest flavor and texture.

Freezing

For longer storage, freeze the unfrosted cupcakes individually wrapped in plastic wrap and placed in a freezer-safe bag or container. When ready to serve, thaw them in the fridge overnight. Prepare and add the strawberry whipped cream frosting fresh just before serving to keep it light and fluffy.

Reheating

Since these are delicate frosted cupcakes, gentle reheating is key. Allow refrigerated cupcakes to come to room temperature for 10-15 minutes before serving. Avoid microwaving as it can melt the frosting and affect the tender crumb.

Frequently Asked Questions:

Can I use regular cream cheese instead of cottage cheese?

Regular cream cheese can be much denser and richer, which will change the texture and calorie content of the cupcakes. Cottage cheese gives them a lighter, tender crumb and a nice protein boost, making it the best choice for this recipe.

What can I substitute for coconut oil?

Unsalted butter works perfectly as a substitute and will add a slightly richer flavor. Just melt it before adding to the batter like the coconut oil.

How do freeze-dried strawberries enhance the frosting?

Freeze-dried strawberries add vibrant color and concentrated strawberry flavor without adding any moisture, which helps keep the whipped cream frosting light and stable.

Can I make these cupcakes vegan or dairy-free?

This recipe relies on dairy ingredients like cottage cheese and heavy cream, so making it completely vegan or dairy-free would require extensive substitutions and adjustments. However, you might experiment with plant-based cream alternatives and tofu-based fillings, though results will differ from the original.

Final Thoughts

These Strawberry Cottage Cheese Cupcakes have quickly become one of my favorite springtime treats—soft, tender, and bursting with real strawberry goodness. They strike such a lovely balance between indulgence and freshness, making them perfect for sharing with friends or savoring on a quiet afternoon. I hope you enjoy making them as much as I do, and that they bring a little sweetness and warmth to your home!