Easy Strawberry Cupcakes

Nothing screams spring quite like a batch of Easy Strawberry Cupcakes. I remember the first time I made these delightful treats for a family gathering. The sun was shining, and the aroma of freshly baked cupcakes wafted through the house, drawing everyone in. The vibrant pink color from the strawberries made them look irresistible, and the soft, fluffy texture was simply heavenly. As we gathered around the patio, I watched as everyone enjoyed the cupcakes, laughter filling the air. It was a moment of pure joy, and I knew I had stumbled upon something special with these Easy Strawberry Cupcakes.

Key Ingredients for Easy Strawberry Cupcakes

The secret to making the best Easy Strawberry Cupcakes lies in selecting the right ingredients. Each component plays a vital role, contributing to the overall flavor and texture of the cupcakes. The combination of fresh strawberries, creamy yogurt, and fluffy cake mix ensures that every bite is a taste of heaven.

• French Vanilla cake mix – The foundation of the cupcakes, providing a fluffy and moist texture that pairs perfectly with strawberries.
• Instant vanilla pudding mix – This adds an extra layer of creaminess and richness to the batter.
• Greek strawberry yogurt – A delightful ingredient that enhances the strawberry flavor while keeping the cupcakes moist.
• Vegetable oil – Ensures the cupcakes stay tender and moist.
• Fresh strawberries – The star of the show! They add natural sweetness and a vibrant color.
• Unsalted butter – Essential for making the frosting fluffy and smooth.
• Confectioners’ sugar – The key to a sweet and creamy frosting.

Recipe Steps for Easy Strawberry Cupcakes

Making Easy Strawberry Cupcakes is a fun and enjoyable process! With just a few simple steps, you can create delicious cupcakes that are sure to impress. Let’s dive into the recipe!

1. Preheat your oven to 350 degrees F. Line a standard muffin tin with paper liners or spray it with non-stick cooking spray. This ensures that your cupcakes come out easily.
2. In a large mixing bowl, combine French vanilla cake mix, instant vanilla pudding mix, Greek strawberry yogurt, vegetable oil, water, eggs, and pure vanilla extract. Using a stand mixer or a hand mixer, beat the mixture on medium speed for about two minutes until it’s smooth and well combined.
3. Gently fold in the diced fresh strawberries using a spatula, ensuring they are evenly distributed throughout the batter. This is where the magic happens!
4. Using a large cookie scoop, distribute the batter evenly among the 24 muffin wells, filling each about three-quarters full.
5. Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Keep an eye on them; they’re done when the tops spring back lightly when touched.
6. Once baked, allow the cupcakes to cool in the tin for about 10 minutes. They may develop a slight divot in the center, but don’t worry; that will be covered with frosting.
7. Carefully remove the cupcakes from the muffin tin and place them on a wire rack to cool completely.
8. While the cupcakes are cooling, prepare the frosting. In a clean mixing bowl, beat unsalted butter on medium-high speed for about 5 minutes until it’s creamy and pale.
9. Gradually add confectioners’ sugar while mixing on low speed until fully incorporated. Add in pure vanilla extract and 3 tablespoons of the strawberry puree. Mix until combined.
10. Check the frosting for flavor and texture. If you want a stronger strawberry taste, gradually add up to 2 more tablespoons of strawberry puree. Beat the frosting on medium-high speed for another 3 to 4 minutes until it’s light and fluffy.
11. Once the cupcakes have cooled completely, pipe the frosting on top and garnish with fresh strawberries if desired. Enjoy!

Substitutions and Tips

Here are some useful tips to enhance your cupcake-making skills with these Easy Strawberry Cupcakes. Whether it’s about storing them or making them even more delicious, these pointers will help you out!

• Storage: Keep leftover cupcakes in an airtight container at room temperature for up to three days. If you want to make them last longer, refrigerate them.
• Freezing: These cupcakes can be frozen! Place them in a single layer in an airtight container, and they’ll last for up to three months. Frost them after thawing for the best results.
• Pairing: These cupcakes go beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of sweetness.
• Variations: Experiment with different fruits! Blueberries, raspberries, or even crushed pineapple can be fantastic alternatives.
• Decoration: Feel free to get creative with the frosting. Add sprinkles, chocolate shavings, or even edible glitter to make them festive.

What Goes Well With This Easy Strawberry Cupcakes

When serving your Easy Strawberry Cupcakes, consider the following suggestions to enhance the experience:

• Outdoor Gatherings: Perfect for picnics or outdoor parties. Serve them alongside refreshing lemonade or iced tea.
• Celebrations: These cupcakes are an excellent addition to birthday parties or family reunions. Their vibrant colors make them a showstopper!
• Seasonal Pairing: They’re especially delightful in spring and summer when strawberries are at their peak freshness.
• Gifting: Consider packaging these cupcakes in a cute box as gifts for friends or neighbors. Everyone loves a homemade treat!
• Storage Tips: If you have any leftovers, store them properly to maintain freshness. Enjoy them within a few days for the best flavor.

FAQ

Conclusion

These Easy Strawberry Cupcakes are not just a treat; they’re a celebration of flavor and fun! With their light and fluffy texture paired with the freshness of strawberries, they make for a perfect dessert for any occasion. I encourage you to try this recipe and enjoy the delightful experience of baking. You won’t be disappointed!

Easy Strawberry Cupcakes

Craving something sweet and fruity? Try these Easy Strawberry Cupcakes! Bursting with fresh strawberries and topped with fluffy frosting, they’re perfect for any occasion. You won’t be able to resist making them tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 22 minutes mins

Total Time 42 minutes mins

Servings: 24 cupcakes

Course: Desserts

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 1 box French Vanilla cake mix 15.25 ounces
• ½ box instant vanilla pudding mix 3.4-ounce box
• 1 cup Greek strawberry yogurt
• ¾ cup vegetable oil
• ½ cup water
• 4 large eggs slightly beaten
• 2 teaspoons pure vanilla extract
• 1 cup diced fresh strawberries about 10 medium berries
• 2 cups unsalted butter room temperature
• 1.5 pounds confectioners' sugar sifted (24 ounces or about 5.5 cups)
• 2 teaspoons pure vanilla extract
• 8 medium fresh strawberries pureed (you'll need 4-5 tablespoons of puree)

Equipment

• Standard cupcake/muffin tin

Method

 

1. Preheat your oven to 350 degrees F. Line a standard muffin tin with paper liners or spray it with non-stick cooking spray.
2. In a large mixing bowl, combine French vanilla cake mix, instant vanilla pudding mix, Greek strawberry yogurt, vegetable oil, water, eggs, and pure vanilla extract. Beat on medium speed for about two minutes until smooth and well combined.
3. Gently fold in the diced fresh strawberries using a spatula, ensuring they are evenly distributed throughout the batter.
4. Using a large cookie scoop, distribute the batter evenly among the 24 muffin wells, filling each about three-quarters full.
5. Place the muffin tin in the preheated oven and bake for 18 to 22 minutes until the tops spring back lightly when touched.
6. Once baked, allow the cupcakes to cool in the tin for about 10 minutes. They may develop a slight divot in the center, but don’t worry!
7. Carefully remove the cupcakes from the muffin tin and place them on a wire rack to cool completely.
8. In a clean mixing bowl, beat unsalted butter on medium-high speed for about 5 minutes until creamy and pale.
9. Gradually add confectioners' sugar while mixing on low speed until fully incorporated. Add in pure vanilla extract and 3 tablespoons of the strawberry puree. Mix until combined.
10. Check the frosting for flavor and texture. Add up to 2 more tablespoons of strawberry puree for a stronger taste. Beat for another 3 to 4 minutes until light and fluffy.
11. Once the cupcakes are cool, pipe the frosting on top and garnish with fresh strawberries if desired. Enjoy!

Notes

• Tip 1: Keep leftover cupcakes in an airtight container at room temperature for up to three days.
• Tip 2: These cupcakes can be frozen! Place them in a single layer in an airtight container, and they’ll last for up to three months.
• Tip 3: These cupcakes go beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of sweetness.
• Tip 4: Experiment with different fruits! Blueberries, raspberries, or even crushed pineapple can be fantastic alternatives.
• Tip 5: Feel free to get creative with the frosting. Add sprinkles, chocolate shavings, or even edible glitter to make them festive.

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Meet Juliet Sterling

Creating rich, complex flavors is my obsession, though I am just as passionate about capturing them through the lens. I develop recipes that taste like they simmered all day but are actually achievable for any home cook. I cooked and styled this dish to ensure the flavors are balanced and the presentation inspires you.