Easy Strawberry Cupcakes
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
22 mins
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Total Time
42 mins
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Servings
24 cupcakes
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Course
Cake
Easy Strawberry Cupcakes
Description
This recipe starts with a French Vanilla cake mix combined with instant vanilla pudding mix, strawberry-flavored Greek yogurt, vegetable oil, water, beaten eggs, and vanilla extract, producing a strawberry-enhanced batter with fresh diced strawberries folded in. The batter is portioned into paper-lined muffin tins and baked at 350 degrees Fahrenheit until springy to touch, developing a light crumb and slight dome that may dip slightly when cooled.
The frosting is prepared by creaming room-temperature butter and confectioners' sugar, then incorporating vanilla extract and fresh strawberry puree made from about 8 medium strawberries. The frosting complements the cupcake with natural fruit flavor and creamy sweetness. The contrast between cake and frosting balances moisture and texture.
This makes 24 cupcakes, ideal for gatherings or as a sweet snack. Cooling times and muffin liners enable easy handling. The recipe uses common cake mix shortcuts with added fresh elements for flavor depth.
The use of strawberry Greek yogurt adds moisture and tang while fresh pureed strawberries in the frosting reinforce the fruit element.
Ingredients
For the Cupcakes:
- 1 box French Vanilla Cake Mix 15.25 ounces
- ½ box instant vanilla pudding mix 3.4-ounce box
- 1 cup Greek yogurt strawberry flavor
- ¾ cup vegetable oil
- ½ cup water
- 4 egg lightly beaten
- 2 teaspoons vanilla extract pure
- 1 cup strawberries about 10 medium berries, diced, fresh
For the Frosting:
- 2 cups butter room temperature, unsalted
- 1.5 pounds confectioners' sugar sifted (24 ounces or about 5.5 cups)
- 2 teaspoons vanilla extract pure
- strawberry pureed (you'll need 4-5 tablespoons of puree, about 8 medium, fresh
Instructions
For the Cupcakes
- Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
- In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, Greek yogurt, oil, water, eggs and vanilla. Beat for about two minutes on medium speed until well combined. Fold in diced strawberries
- Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
- Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes. The cupcakes may develop a slight divot in the center as they cool, but no worries, you'll cover that with delicious frosting.
- Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
For the Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 5 minutes.
- Turn the mixer down to low speed and gradually add in the confectioners' sugar until it is completely incorporated. Add in vanilla and 3 tablespoons of the strawberry puree, mix until incorporated. Turn off the mixer and check the buttercream for taste and texture. Gradually add in the last 2 tablespoons of strawberry puree until you reach the desired level of strawberry flavor. Please note that adding more than the recommended 5 tablespoons could result in a thinner frosting. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy.
- Pipe the frosting onto the cooled cupcakes and if desired, garnish with fresh strawberries.
Notes
- Using strawberry-flavored Greek yogurt adds natural fruit flavor and moistness to the cupcakes.
User Reviews
Overall Rating
4.5
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