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Easy Strawberry Cupcakes
4.5 from 549 votes

Easy Strawberry Cupcakes

Easy Strawberry Cupcakes combine a box cake mix and pudding mix with strawberry Greek yogurt and fresh diced strawberries, creating a moist, fruity batter. Baked in muffin tins, these cupcakes have a tender crumb with fresh strawberry bits. They're topped with a smooth butter-based frosting flavored with fresh strawberry puree and vanilla for intensified strawberry flavor, suitable for celebrations or casual treats.

Prep Time
20 mins
Cook Time
22 mins
Total Time
42 mins
Servings: 24 cupcakes
Course: Cake

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
    Cup of Yum
  1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
  2. 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
  3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
  4. 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.
  5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
For the Frosting
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 5 minutes.
  2. 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.
  3. 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.