Strawberry Cupcakes
Indulge in these delightful strawberry cupcakes that burst with fruity flavor! Crafted from a luscious strawberry cake mix and enriched with creamy Greek yogurt, each bite is a perfect blend of sweetness and moistness. Top them off with a dollop of whipped cream for an irresistible treat that's sure to impress!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- strawberry cake mix
- one thing of strawberry Greek yogurt
- one cup of water (240 ml)
Nutrition (per serving)
Calories
362
Protein
7g
Carbs
75g
Fat
6g
👨🍳 Instructions
- 1
Mix together the strawberry cake mix, strawberry Greek yogurt, and one cup of water.
- 2
Pour the mixture into a muffin pan.
💡 Pro Tips
- ✓Replace 25% of the water with the Greek yogurt's liquid whey by straining it for 30 minutes, then use the remaining yogurt solids; this increases protein content to ~8g per cupcake and creates a finer, more tender crumb because casein proteins tenderize gluten strands.ingredient25% whey substitution | 8g protein per cupcake
- ✓Let your mixed batter rest for 12-15 minutes before portioning into the muffin pan; this allows the cake mix's starches to fully hydrate and the Greek yogurt's lactic acid to slightly denature the egg proteins in the mix, resulting in 15-20% better rise and more uniform crumb structure.timing12-15 minutes rest
- ✓Fill muffin cups to exactly 65-70% capacity (about 3 tablespoons per cup) because the Greek yogurt adds ~30% more moisture than standard water, which causes excessive doming and tunneling if overfilled; underfilling allows steam to distribute evenly during the 18-22 minute bake.technique65-70% fill | 3 tablespoons per cup
- ✓Reduce oven temperature to 325°F and bake for 20-23 minutes instead of the standard 350°F/18-20 minutes because Greek yogurt's higher fat content (5-6% vs. 0% in water) accelerates Maillard browning; the lower temp prevents over-browning while the center sets properly.timing325°F | 20-23 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Strawberry Cupcakes
Indulge in these delightful strawberry cupcakes that burst with fruity flavor! Crafted from a luscious strawberry cake mix and enriched with creamy Greek yogurt, each bite is a perfect blend of sweetness and moistness. Top them off with a dollop of whipped cream for an irresistible treat that's sure to impress!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- strawberry cake mix
- one thing of strawberry Greek yogurt
- one cup of water (240 ml)
Nutrition (per serving)
Calories
362
Protein
7g
Carbs
75g
Fat
6g
👨🍳 Instructions
- 1
Mix together the strawberry cake mix, strawberry Greek yogurt, and one cup of water.
- 2
Pour the mixture into a muffin pan.
💡 Pro Tips
- ✓Replace 25% of the water with the Greek yogurt's liquid whey by straining it for 30 minutes, then use the remaining yogurt solids; this increases protein content to ~8g per cupcake and creates a finer, more tender crumb because casein proteins tenderize gluten strands.ingredient25% whey substitution | 8g protein per cupcake
- ✓Let your mixed batter rest for 12-15 minutes before portioning into the muffin pan; this allows the cake mix's starches to fully hydrate and the Greek yogurt's lactic acid to slightly denature the egg proteins in the mix, resulting in 15-20% better rise and more uniform crumb structure.timing12-15 minutes rest
- ✓Fill muffin cups to exactly 65-70% capacity (about 3 tablespoons per cup) because the Greek yogurt adds ~30% more moisture than standard water, which causes excessive doming and tunneling if overfilled; underfilling allows steam to distribute evenly during the 18-22 minute bake.technique65-70% fill | 3 tablespoons per cup
- ✓Reduce oven temperature to 325°F and bake for 20-23 minutes instead of the standard 350°F/18-20 minutes because Greek yogurt's higher fat content (5-6% vs. 0% in water) accelerates Maillard browning; the lower temp prevents over-browning while the center sets properly.timing325°F | 20-23 minutes