Easy Strawberry Cupcakes

Name: Easy Strawberry Cupcakes
Prep time: 42 min
Cook time: 42 min
Total time: 42 min
Yield: 24
Cuisine: American
Ingredients: 432 grams package French Vanilla cake mix (see note below); 96 grams 1/2 package instant vanilla pudding mix; 237 milliliters Greek strawberry yogurt; 177 milliliters vegetable oil; 118 milliliters water; 4 eggs, lightly beaten; 2 teaspoons pure vanilla extract; 237 milliliters diced fresh strawberries (about 10 medium berries); 473 milliliters sticks unsalted butter, room temperature; 680 grams (24 ounces or about 5.5 cups) confectioners sugar, sifted; 8 mediums About fresh strawberries, pureed (youll need 4-5 tablespoons of puree)

Easy Strawberry Cupcakes might be just the American recipe you are searching for. This recipe covers 4% of your daily requirements of vitamins and minerals. This dessert has 407 calories, 3g of protein, and 24g of fat per serving. This recipe serves 24. Several people made this recipe, and 153 would say it hit the spot. It is perfect for Mother's Day. If you have vegetable oil, instant vanilla pudding mix, vanillan extract, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 42 minutes. Users who liked this recipe also liked Easy Strawberry and Cream Cupcakes, Vanilla Cupcakes with Strawberry Filling and Strawberry Buttercream, and Fresh Strawberry Swirl Cupcakes with Strawberry Buttercream.

Instructions

For the Cupcakes

Ingredients you will need

Cupcakes

Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Muffin Tray

Oven

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

Ingredients you will need

Greek Yogurt

Strawberries

Vanilla

Water

Egg

Cooking Oil

Equipment you will use

Stand Mixer

Hand Mixer

Bowl

Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.

Ingredients you will need

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.

Ingredients you will need

Cupcakes

Frosting

Equipment you will use

Muffin Tray

Oven

Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

Ingredients you will need

Cupcakes

Frosting

Equipment you will use

Muffin Tray

Wire Rack

For the Frosting

Ingredients you will need

Frosting

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 5 minutes.

Ingredients you will need

Butter

Equipment you will use

Stand Mixer

Bowl

Turn the mixer down to low speed and gradually add in the confectioners' sugar until it is completely incorporated.

Ingredients you will need

Powdered Sugar

Equipment you will use

Blender

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.

Ingredients you will need

Strawberry Puree

Strawberries

Frosting

Vanilla

Equipment you will use

Blender

Pipe the frosting onto the cooled cupcakes and if desired, garnish with fresh strawberries.

Ingredients you will need

Strawberries

Cupcakes

Frosting

Equipment

Ingredients

Servings:

432grams

package French Vanilla cake mix (see note below)96grams

1/2 package instant vanilla pudding mix 237milliliters

Greek strawberry yogurt 177milliliters

vegetable oil 118milliliters

water 4

eggs, lightly beaten 2teaspoons

pure vanilla extract 237milliliters

diced fresh strawberries (about 10 medium berries)473milliliters

sticks unsalted butter, room temperature 680grams

(24 ounces or about 5.5 cups) confectioners' sugar, sifted 8mediums

About fresh strawberries, pureed (you'll need 4-5 tablespoons of puree)

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Cupcakes. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.