Easy Spring Strawberry Cupcakes….

I was asked by a friend to make cupcakes for a shower she was hosting last week. She needed 48 and wanted them to be strawberry 🍓 So off to Pinterest I went. After looking at several recipes I came up with a plan! Since I had to make so many I decided to go the easy route and use a box mix as my base. I adapted it to make it yummier😉 I used Pillsbury strawberry cake mix

and my ‘secret’ ingredient Greek Non-Fat Yogurt.

I always replace the oil with Greek yogurt to cut down on saturated fat (plus it adds a little protein too!) and I think it makes a more moist cake.

I puréed strawberries in my Kitchen-aid mini-chopper to add to the batter. I replaced about half of the water with the strawberry purée.

I use an ice cream scoop to fill my cupcake liners to try to keep them all relatively the same size.  (Disclaimer…the next three photos aren’t of the strawberry batter. I hadn’t planned on blogging for this recipe so I’m using pictures from another recipe I will post another time😉)

Then bake according to the directions testing with a toothpick for doneness.

The icing recipe is so simple it’s crazy! And it’s SO good!!

Strawberry Cupcakes

1 box strawberry cake mix

1/2 cup Greek Non-Fat Yogurt

1/2 cup strawberry purée

1/2 cup water

3 eggs

Combine all ingredients according to package directions

Fill cupcake liners 3/4 full

Bake at 350 for 19-23 minutes

Let cool completely before icing

Strawberry Icing

2 sticks of room temperature butter

4 cups of sifted powered sugar

1/4 cup of very puréed strawberries (I used a fork to take out any larger pieces so they wouldn’t clog my icing tip)

1/2 teaspoon vanilla

Cream butter with mixer with whisk attachment

Add powdered sugar gradually (unless you want a cloud of sugar all over you and the kitchen😱)

Add strawberry purée and vanilla

You can add additional powdered sugar to get desired consistency


This post is not sponsored by any of the products used.

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