Greek Yogurt Strawberry Cupcakes

Greek Yogurt Strawberry Cupcakes. Loaded with fresh strawberries. Not one of those cupcakes that are creamy on the top yet dry on the bottom. Wonderfully moist!

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Greek Yogurt Strawberry Cupcakes. Loaded with fresh strawberries. Topped with a Greek yogurt and buttercream frosting.


  • ¾ cup sugar
  • 3 eggs
  • ½ cup Greek yogurt
  • ¼ cup olive oil
  • 1 and ¾ cup all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup chopped strawberried, dusted with flour


  • 8 ounces cream cheese
  • 1 cup powdered sugar
  • 4 tablespoons butter
  • 3 tablespoons Greek yogurt
  • Strawberry jam to drizzle over cupcakes


  1. Pre-heat oven to 350 F (175C). Line a muffin pan with liners and set aside.
  2. In a medium bowl, combine flour, baking powder and salt.
  3. In a large bowl, beat eggs with sugar. Add in Greek yogurt and olive oil and combine well.
  4. Whisk dry ingredients into the wet mixture.
  5. Fold in the strawberries. Don’t overbeat, stir a few times until they are slightly covered.
  6. Share the batter into liners, filling ¾ of them and bake for 20 minutes or until a toothpick inserted in the center comes out clean. It could be just slightly sticky because of the moistness of strawberries inside.
  7. Transfer the pan onto a rack and wait for 5. Remove the cupcakes and let them cool on the rack completely before frosting.
  8. For the frosting, whisk together the cream cheese, butter and Greek yogurt. Add in the sugar on low speed. Mix until smooth. Beat on high speed until fluffy.
  9. Frost the cupcakes and drizzle over some strawberry jam right before serving.