Strawberry Cupcakes Recipe

Name: Strawberry Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sugar; 1/4 cup butter; 1 egg; 1/2 cup yogurt; 1 teaspoon vanilla; 1/2 cup strawberry, mashed; 1 1/2 cups cake flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt

Servings: persons

1
Preheat oven to 350 degrees; line 12-count muffin tin with paper liners.
2
Beat sugar and butter until light and fluffy.
3
Add egg, yogurt, and vanila, blending until smooth.
4
Slowly add dry ingredients until just incorportated, then beat in strawberries.
5
Drop batter into liners and bake for 20-25 minutes, or until toothpick comes out clean.
6
I like these best with a chocolte frosting (like a chocolate-covered strawberry!) but they are (almost) as good unfrosted.

431

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup sugar, 1/4 cup butter, 1 egg, 1/2 cup yogurt, and more.

Yes, Strawberry Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry Cupcakes

How did you like this recipe?

Frequently Asked Questions