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Easy Strawberry Cupcakes Recipe Card

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These strawberry cupcakes are soft, lightly sweet, and made with real fresh strawberries and Greek yogurt for moisture. They’re easy to make, forgiving, and perfect for using up ripe strawberries without relying on artificial flavoring. A simple strawberry frosting adds just enough sweetness, making these a practical “healthy swap” dessert that still feels like a treat.

Ingredients

Cupcakes

  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder

  • ¼ teaspoon salt

  • 6 tablespoons unsalted butter, softened

  • 2 tablespoons plain Greek yogurt

  • ¾ cup granulated sugar

  • 2 large eggs

  • 1½ teaspoons vanilla extract

  • ½ cup milk (any kind)

  • ¾ cup finely chopped fresh strawberries

  • 1 tablespoon chia or ground flax seeds (optional)

 

Strawberry Frosting

  • ½ cup (1 stick) unsalted butter, softened
  • 1½–2 cups powdered sugar

  • ¼ cup strawberry purée

  • ½ teaspoon vanilla extract

  • Pinch of salt

 

Optional Shortcut

  • 1 tub vanilla cream cheese or buttercream frosting
  • 1–2 tablespoons strawberry purée

  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F and line a muffin tin with cupcake liners.

  2. Whisk together flour, baking powder, salt, and chia/flax seeds (if using).

  3. Beat butter, Greek yogurt, and sugar until light and fluffy.

  4. Add eggs one at a time, then vanilla.

  5. Alternate adding dry ingredients and milk, mixing just until combined.

  6. Gently fold in chopped strawberries.

  7. Divide batter evenly and bake 18–22 minutes, until a toothpick comes out clean.

  8. Cool completely before frosting.

Frosting:
Beat butter, powdered sugar, strawberry purée, vanilla, and salt until smooth. Frost cooled cupcakes and top with fresh strawberries if desired.

Notes

Storage Tips

  • Unfrosted cupcakes: Store airtight at room temp for up to 2–3 days
  • Frosted cupcakes: Best enjoyed the same day or next day

  • Fresh strawberry toppings: Add right before serving