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Easy Strawberry Cupcakes

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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!

Overhead view of easy strawberry cupcake with a bite taken out of it on a white plate, surrounded by other strawberry cupcakes

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.

45-degree view of cupcakes topped with strawberry buttercream and halved strawberries on white surface

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.

Side view of easy strawberry cupcakes on a white plate, topped with halved fresh strawberries

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.

Overhead view of diced strawberries mixed into cupcake batter in glass bowl


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.

Overhead view of strawberry cupcake batter in red paper liners in cupcake pan

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.

Overhead view of baked strawberry cupcakes in red paper liners in cupcake pan


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.

Overhead view of strawberry buttercream frosting in a glass bowl

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.

Overhead shot of easy strawberry cupcakes on a white plate, topped with halved strawberries


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.

Side view of easy strawberry cupcakes topped with strawberry buttercream on a white plate

Side view of easy strawberry cupcakes on a white plate, topped with halved fresh strawberries

Easy Strawberry Cupcakes

Yield: 24 cupcakes
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes

Easy Strawberry Cupcakes use a simple method for doctoring cake mix to make cupcakes that are bursting with strawberry flavor. Top them with strawberry buttercream for double the sweetness!


For the Cupcakes:

  • 1 (15.25 ounce) package French Vanilla cake mix (see note below)
  • 1/2 (3.4 ounce) package instant vanilla pudding mix
  • 1 cup Greek strawberry yogurt
  • 3/4 cup vegetable oil
  • 1/2 cup water
  • 4 eggs, lightly beaten
  • 2 teaspoons pure vanilla extract
  • 1 cup diced fresh strawberries (about 10 medium berries)

For the Frosting:

  • 4 sticks (2 cups) unsalted butter, room temperature
  • 1.5 pounds (24 ounces or about 5.5 cups) confectioners' sugar, sifted
  • 2 teaspoons pure vanilla extract
  • About 8 medium fresh strawberries, pureed (you'll need 4-5 tablespoons of puree)


For the Cupcakes

  1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
  2. 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
  3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
  4. 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.
  5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

For the Frosting

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 5 minutes.
  2. 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.
  3. Pipe the frosting onto the cooled cupcakes and if desired, garnish with fresh strawberries.


  • My favorite French Vanilla Cake is made by Betty Crocker - Pudding in the mix.
  • I used Chobani Greek Yogurt

Nutrition Information
Yield 24 Serving Size 1 cupcake
Amount Per Serving Calories 426Total Fat 24gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 12gCholesterol 72mgSodium 238mgCarbohydrates 52gFiber 0gSugar 43gProtein 2g

Did you make this recipe?

Tag me on social! I want to see what you made! @jamiemba

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Monday 24th of April 2023

Made these yesterday with a yellow cake mix and substituted sour cream for the yogurt. My family raved about these and have declared them a new favorite! Will be making them again soon!


Thursday 27th of April 2023

I love hearing that, Angel! Thanks so much for stopping by and sharing. Happy baking! Jamie


Monday 4th of July 2022

Hi! Is olive oil a no-no as a replacement for vegetable oil? Or will the taste and/or texture be negatively affected?


Monday 18th of July 2022

Hi Ana – The texture will be fine. The flavor might differ a bit; olive oil has a pretty specific flavor, whereas vegetable oil is very neutral in flavor. Extra-virgin olive oil has the strongest flavor, so it would definitely add a specific flavor to the recipe. Hope this helps! Happy baking – Jamie


Wednesday 1st of June 2022



Thursday 2nd of June 2022

Thanks for stopping by and commenting! Happy baking! -Jamie


Sunday 22nd of May 2022

How many days advance can you make these cupcakes, and how would I store them?


Wednesday 25th of May 2022

These are pretty moist, so I would only make them maybe the day before and store them in the refrigerator overnight if you want them to be just like they are on day 1. If you don't mind them being a bit more moist, you could maybe stretch that an extra day or two. Hope this helps! Happy baking - Jamie


Monday 28th of March 2022

Hi! These are beautiful! Can you tell me what tip is used to get this pattern on the frosting? Thank you!


Wednesday 30th of March 2022

Hi Carie – A 4B tip will work here! Happy baking! -Jamie

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