A unique treat,
Where goodness of dessert
And breakfast meet. 
Sponges of strawberry
Crime in a cup,
The eggs, the cream, the color
And sprinkles on top.
Sitting there
Pretty and tight,
I’ll keep the doctors away,
With just a cupcake a night!”
Strawberry Yogurt Cupcakes
- Total Time: 35-40 minutes
- Yield: 10-12 cupcakes 1x
Description
These creamy strawberry yogurt cupcakes are a delightful fusion of dessert and breakfast, featuring a moist sponge with a hint of strawberry and a playful sprinkle topping.
Ingredients
- 2 eggs
- 1 tsp salt
- 1 tsp baking powder
- 1/2 cup (120 ml) olive oil
- 1/2 cup (120 ml) brown sugar
- 1/2 cup (120 ml) full cream milk
- 1 tsp vanilla essence
- 150 grams homemade or store-bought strawberry yogurt
- 1 cup (240 ml) all-purpose flour
- Fresh strawberries for garnish (optional)
- Sprinkles for topping (optional)
Instructions
- Preheat the oven to 180°C (350°F). Line a muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the olive oil and brown sugar until the sugar is dissolved and the mixture is smooth.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- Mix in the vanilla essence and strawberry yogurt until combined.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, garnish with fresh strawberries and sprinkles if desired before serving.
Notes
- For best results, use fresh strawberries for garnish.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days.
- Substitute plain yogurt if strawberry yogurt is unavailable, and add a few drops of strawberry extract for flavor.
- Ensure all ingredients are at room temperature before mixing for a smoother batter.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12
- Sodium: 150
- Fat: 9
- Carbohydrates: 22
- Fiber: 1
- Protein: 3
- Cholesterol: 35
Find it online: https://honestcooking.com/strawberry-yogurt-cupcakes/
If You Liked This Recipe, You’ll Love These
- Spring Strawberry Cupcakes
- Fresh Strawberry Scones
- Strawberry Basil Window Cookies
- Spring Strawberry Cake Roll
Frequently Asked Questions
What does the strawberry yogurt do that plain yogurt wouldn’t?
The 150 g of strawberry yogurt gives these cupcakes both flavor and moisture in a single ingredient. The notes offer a direct substitute: use plain yogurt and add a few drops of strawberry extract if strawberry yogurt is unavailable, replicating the flavor without changing the texture or the quantity.
Why does the recipe use olive oil instead of butter?
The 1/2 cup of olive oil (combined with brown sugar, not granulated) keeps the cupcakes exceptionally moist without the need to cream butter. Olive oil-based batters also stay soft longer at room temperature, which aligns with the 2-day storage window the notes mention.
Should all the ingredients be at room temperature before mixing?
Yes — the notes specifically say to ensure all ingredients are at room temperature before mixing for a smoother batter. Cold eggs or milk can cause the oil to separate or the batter to look curdled, affecting the final crumb of the baked cupcakes.
How much flour ??? No flour on the ingriedients list!
Add the milk with the yogurt
when do you add the milk?
I’m sorry guys, somehow the recipe got clipped. Here are the ingredients again.
2 eggs
1 cup all purpose flour, sifted
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup olive oil
1/2 cup brown sugar (adjust to your taste)
1/2 cup full cream milk
1 teaspoon vanilla essence
150 grams homemade or store-bought strawberry yogurt
Hi. I think there is something missing in the recipe. How many cups of oil, milk etc?
Apologies everyone! I can’t believe I missed out the flour. It should be 1 cup of sifted all purpose flour.
where is the flour?
Just wondering how much flour to use?
Very nice, looks and sounds delicious