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Easy Strawberry Cupcakes use my favorite method for doctoring cake mix to make cupcakes that are bursting with strawberry flavor. Top them with strawberry buttercream for double the sweetness!
You guys, it’s been quite the start of a week.
I know I shouldn’t complain at all because we just got home from an amazing vacation in Boca Grande, Florida, but I seriously feel like I’m suffering from a vacation hangover.
I’m so freaking tired, I have pretty much zero motivation to cook, bake, or even work.
Napping. That’s pretty much what I have motivation for right now.
I blame it all on Ohio’s weather – rain, clouds and just all around blah-ness. Which is pretty much the complete opposite of the glorious weather we just experienced for two weeks.
If I’m being real, I haven’t even unpacked my suitcase. I kinda keep telling myself there’s realllllly no point because it’s 40 degrees in Ohio right now, so it’s not like a beach wardrobe is a necessity.
However, instead of napping, or binge watching something on Netflix, I’m trying to get our lives back into a routine.
Even my sweet babe is having a hard time getting back into the swing of things and has consistently begged me for just 5 more minutes every morning I’ve gotten her up for school.
Basically we’re all struggling around here.
When we are all on the struggle bus like this, I like to reach into my arsenal of easy recipes. Sometimes just the act of baking, even if it’s something simple like Easy Strawberry Cupcakes, can kick my butt back into gear.
MAKING STRAWBERRY CUPCAKES WITH CAKE MIX
You guys love my Doctored Cake Mix. I get a ton of questions from readers curious if they can adapt the recipe with different flavor combinations.
Of course you can! This is one of my all-time favorite tricks.
I am all about berry recipes this time of year, so turning a simple vanilla cake mix into Easy Strawberry Cupcakes is a must.
Boxed vanilla cake mix combines with Greek strawberry yogurt and fresh strawberries to create simple, moist cupcakes that are bursting with strawberry flavor.
The diced fresh strawberries in the batter are what really make Easy Strawberry Cupcakes out-of-this-world good. They add extra flavor and texture to these cupcakes.
Add on a swirl of strawberry buttercream and you’ve got one stellar cupcake with minimal fuss.
STRAWBERRY BUTTERCREAM FROSTING
Of course you can top your Easy Strawberry Cupcakes with any flavor of homemade buttercream frosting that you like. (Lemon frosting would be delish!)
But me? I love to double the strawberry flavor with strawberry buttercream frosting.
To make buttercream bursting with flavor and tinged a natural light pink, I simply swapped the milk I would normally use in my buttercream for fresh strawberry puree.
You can add a drop or two of food coloring if you’d like an even bolder pink color, but I personally like seeing the darker flecks of strawberry in the light pink frosting.
MORE EASY CUPCAKE FLAVORS
If strawberries aren’t your thing, that’s ok. You can use the method for these Easy Strawberry Cupcakes to make other fruity cupcake flavors.
The world is your oyster here, folks!
Try it with peach Greek yogurt and fresh peaches, or blueberry yogurt and fresh blueberries. I’d love to hear the combinations you come up with, and how they worked for you.
Easy Strawberry Cupcakes
Equipment
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 strawberry yogurt
- ¾ cup vegetable oil
- ½ cup water
- 4 eggs lightly beaten
- 2 teaspoons pure vanilla extract
- 1 cup diced fresh strawberries about 10 medium berries
For the Frosting:
- 2 cups unsalted butter room temperature
- 1.5 pounds confectioners' sugar sifted (24 ounces or about 5.5 cups)
- 2 teaspoons pure vanilla extract
- About 8 medium fresh strawberries pureed (you'll need 4-5 tablespoons of puree)
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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use this recipe for making a cake as well? I am making a 6″ 2 layer cake.
Hi Teresa,
That should work okay.
– Jamie
I’m making these beautiful cupcakes for my mothers group next week, what tip did you use to for the frosting to look like that??
Liz-
That is the Wilton 1M tip – I hope this helps! Thanks so much for stopping by.
-Jamie
Has anyone tried this recipe as a cake? I need a good strawberry cake recipe for a 2-layer cake.
Hi! I tried this recipe & it was such a hit I already did two batches! Thank you it’s so yummy! I was wondering if you would suggest using it for a tier cake since it’s so moist?? I love it but not sure if it will hold up well :-/
I need this answer too. Would love to make on a 6″ 2 layer cake.
I have a question about this frosting. Since the strawberry puree in it is never cooked, is it safe to keep over time (refrigerated, of course)?
Bernie,
The frosting will be okay as long as it’s used within’ a week! Have a great day and thank you for following MBA!
Jamie
Hi Jamie:
I made these for a birthday party and found they were mushy also…I thought of cutting down on some of the liquid in the recipe, but wasn’t sure how they would come out. I used cream cheese frosting instead and they were such a hit…mushy or not, people were asking for the recipe. I’m an avid baker, so not sure what happened, but mine were more like a cobbler as well.
Hi Laurie,
I’m not sure what happened. Maybe your berries were juicier than mine? I’m glad they were enjoyed anyway!
– Jamie
This looks amazing! It would be perfect for a strawberry themed birthday party! : )
Heather-
I totally agree! Thanks for stopping by – have a great day.
-Jamie
I just featured your strawberry dessert on my blog. Here is the link:
http://bellabargains.wordpress.com
I can’t wait to try this recipe. Thanks so much for sharing.
Hi. I love your blog!!!
I tried making your easy strawberry cupcakes and the instructions and ingredients to a Tee. But when I took the cupcakes of out the oven (after I had baked them for 10 mins longer) they caved in. Like as if it was way too moist and couldn’t hold itself together.
HELP please!!!
Thank you.
Jordana-
I am sorry to hear you had an issue with the recipe. Typically when a cupcake caves in a bit, it’s due to them being underbaked. However, if you cooked them 10 minutes longer, I am kind of stumped. I am sorry I am not more of a help.
-Jamie
Hello! I made these last month for a red and white wedding shower. I am not a strawberry cake fan, but just loved the look. They were a huge hit! Easy to make and even I found them irresistible! The fresh strawberry added a wonderful taste-almost like strawberry shortcake! I am making them again for a graduation party in June. Thanks so much for posting!
Donna-
I am so happy to hear you enjoyed the recipe. Thanks so much for stopping by and reporting back on your experience with the recipe! Have a great day.
-Jamie