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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.
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)
1½–2 cups powdered sugar
¼ cup strawberry purée
½ teaspoon vanilla extract
Pinch of salt
1–2 tablespoons strawberry purée
½ teaspoon vanilla extract
Preheat oven to 350°F and line a muffin tin with cupcake liners.
Whisk together flour, baking powder, salt, and chia/flax seeds (if using).
Beat butter, Greek yogurt, and sugar until light and fluffy.
Add eggs one at a time, then vanilla.
Alternate adding dry ingredients and milk, mixing just until combined.
Gently fold in chopped strawberries.
Divide batter evenly and bake 18–22 minutes, until a toothpick comes out clean.
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.
Frosted cupcakes: Best enjoyed the same day or next day
Fresh strawberry toppings: Add right before serving
Find it online: https://reachwellth.com/easy-strawberry-cupcakes/