Browse by
Browse by
Browse by
Browse by
Strawberry Greek Yogurt Cupcakes
Tested by Imperial Sugar
Chef Eddy Recipe
Strawberry Greek Yogurt Cupcakes
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

Super moist and bursting with fresh strawberry flavor, these Strawberry Greek Yogurt Cupcakes are topped with a homemade Strawberry Cream Cheese Frosting.

Prep time
0:90
Bake/Cook time
0:20
Yield
18 cupcakes
Sign in to post a comment
Strawberry Greek Yogurt Cupcakes
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
0:90
Bake/Cook time :
0:20
Yield :
18 cupcakes

INGREDIENTS

  • 2 1/4 cups all purpose flour*
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, soft
  • 1 cup + 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  • 2 large eggs
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup Greek yogurt
  • 1 cup strawberries cut in 4-6 pieces

Strawberry Cream Cheese Frosting

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

  1. Preheat the oven to 350°F
  2. Select 9 perfect strawberries (which will be cut in half later for decorating the cupcakes) and return to refrigerator. Remove cream cheese from refrigerator and set aside.
  3. Sift together flour, baking powder and baking soda and set aside.
  4. Mix butter until creamy and smooth. Add sugar and mix until light and fluffy. Add one egg at a time and mix well between each.
  5. Add salt and vanilla extract.
  6. Add one third of flour mixture and mix until combined. Add half of Greek yogurt and mix until smooth. Add another one third of flour and mix smooth. Add Greek yogurt and once combined add remaining flour. Stir in first listed strawberries cut in 4-6 pieces.
  7. Use stand alone firm paper cups or place standard paper cups in a cupcake or muffin tin. Fill the cups generously ¾ full. Place in oven and bake for 18 minutes or until an inserted toothpick comes clean. Let cool.
  8. Meanwhile prepare frosting.
  9. Place cream cheese in a large bowl. In a blender puree 1 cup strawberries until still slightly chunky.
  10. Add about 1/4 cup of strawberry puree to cream cheese and with a firm rubber spatula stir until mixture is totally free of lumps. Repeat with another 1/4 cup and stir until lump free. Continue with remaining amount. Add powdered sugar and mix until combined.
  11. When cupcakes are thoroughly cold spread frosting onto the surface or use a piping bag fitted with a medium piping tip.
  12. Decorate with strawberry half and flower.
Shout Out To Our Baking Friends
    ::    Marie R    ::    Robyn M    ::    Debby    ::    PetuniaZ    ::    Tom B    ::    Chef Mango    ::    Jen    ::    rjmullet    ::    KRISTA A    ::    rexine b    ::    Tanya A    ::    Terri A    ::    Angela W    ::    dauncrabb    ::    busybev    ::    MARIA A    ::    DC    ::    Brandon B    ::    c s    ::    Veronica
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2016 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.