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

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.

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

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.

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

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.

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

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!

Ingredients

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)

Instructions

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.

Notes

  • 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 426 Total Fat 24g Saturated Fat 11g Trans Fat 0g Unsaturated Fat 12g Cholesterol 72mg Sodium 238mg Carbohydrates 52g Fiber 0g Sugar 43g Protein 2g

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