This post may contain affiliate links. Please read our privacy policy.
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.
Hi… How can I make the purée? just squeeze them into a mesh sieve? Thanks.
Hi Hala,
That, or put them through a blender/food processor. Either will work.
While I must say I love all the recipes posted here I do have a problem – here in India we do not always get the cake mix that r mentioned in the recipes or even if we get they are outrageously expensive.Is it possible for you to post recipes without such things – with everyday ingredients we have at home?
Hi Joyeeta,
There are plenty of recipes on My Baking Addiction that do not use cake mixes. I’m sorry that you can’t get the cake mixes. The thing is, I live in the US, and I bake with things that are readily available to me, and that’s what I’ll keep posting about. I’m sure there are things in India that you love to bake with that I’d never be able to find. That doesn’t mean we can’t enjoy each other’s websites and baking, though!
All the best,
Jamie
These were amazing. I’ve been making your stuff for a few years, but I had to comment after these to tell you thank you and WELL DONE. Your recipes are pure joy every time. Please don’t ever retire.
Anna-
Thank you so much! It’s great to hear that you enjoyed the cupcakes! Thanks so much for stopping by and have a fantastic day :).
-Jamie
I made these (minus the frosting) in january for my daughter’s birthday – she requested strawberry cupcakes :) I had to make it look like a tiger so that’s the only reason I didn’t do the frosting. They did turn out a little flat but that was perfect for the cupcake cake I had to make. Everyone loved them!
Tonight I’m making the frosting for the valentine’s cupcakes I made :)
Love this recipe. Doubled it tonight to make enough for all my valentines. This yielded 18 regular cupcakes, 30 mini cupcakes, and 1 heart shape cake!
Have you tried using regular yogurt instead of the greek? I don’t care for the greek yogurt flavor.
Ruby, Greek yogurt is thicker than regular yogurt. I wouldn’t substitute regular yogurt. You don’t get the Greek yogurt strong flavor once it’s baked, but if you’re really against using it, swap in an equal amount of sour cream instead.
– Jamie
do i have to put in the frig over night? because i want the strawberries to taste fresh any suggestions?
Jade-
I would definitely recommend refrigerating these overnight if you are not serving them the day you are making them.
-Jamie
I’ve tried making strawberry BC before using a similar recipe and I always have an issue with the purée making my BC seperate (because it’s a liquid) how do you prevent yours from seperating? Would it help to thicken the purée into a jam like consistency?
Robert, I haven’t had a problem with mine separating before, so I don’t really know how to answer your question. However, I can see where a jam consistency might work better. You could try using strawberry jam instead.
– Jamie
I realize this comment is from quite a while ago, but if you’re still checking, I’ve had the exact same thing happen to me. Looked curdled & gross. I’ve never tried making any flavored icing (other than chocolate) since then. Would love to try this as it looks amazing, but worried the same thing will happen.
Just wanted you to know you’re not alone!!
I made these for a little 4 year old princess’s birthday. She loves strawberries, so I thought these would be perfect. Everyone loved them!! They were amazing!! I think that I will use the batter to make loaves like banana bread, see how it turns out. Thank You for the recipe, awesome job!!
Susan-
Yum, that sounds great! Thank you so much for stopping in to share your experience with the recipe. Have a wonderful day and thank you for following MBA!
-Jamie
I can never get my frosting to look/taste smooth and creamy, it always seems to have a gritty texture, what am I doing wrong? your frosting looks so fluffy and light like it is filled with air. any help appreciated. thanks P:S love your work
Karen, are you using powdered sugar? Try sifting it first, and try to buy name brand. (I tend to buy Domino). The last time I bought store brand powdered sugar, even with sifting I ended up with gritty frosting.
– Jamie