These vanilla yogurt cupcakes are made with a whole cup of yogurt. They are fluffy, moist, and perfectly light!
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5 from 9 votes

Vanilla Yogurt Cupcakes with Strawberry Frosting

These vanilla yogurt cupcakes are made with a whole cup of yogurt and topped with strawberry yogurt. They are fluffy, moist, and perfectly light!
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Yields: 15 cupcakes
Calories: 341kcal
Author: Jen Sobjack


  • 1/2 cup unsalted butter melted
  • 1 cup granulated sugar
  • 1 cup vanilla Greek yogurt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup milk

For the frosting

  • 3/4 cup unsalted butter softened
  • 2 cups confectioners' sugar
  • 1 tablespoon milk
  • 1/3 cup strawberry jam
  • fresh strawberries for garnish (optional)


  • Preheat the oven to 350ºF. Line 15 muffin cups with paper liners. Set aside.
  • In a large mixing bowl whisk together the melted butter and sugar. Beat in the yogurt. Add the eggs one at a time, beat well after each addition. Beat in the vanilla.
  • In a medium mixing bowl combine flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture alternating with milk. Begin and end with flour mixture. Mix until well blended.
  • Spoon batter into prepared pans, filling each cup 2/3 full. Bake for 25 minutes or until a wooden toothpick inserted into the center comes out clean. Remove cupcakes immediately from pans, and cool on a wire rack.

To make the frosting

  • Beat butter on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy. Beat in milk until frosting reaches spreading consistency. Stir in the strawberry jam. Frost the cupcakes, garnish with fresh strawberries, and enjoy.

Make ahead tip

  • Cupcakes will keep for up to 5 days stored in the refrigerator.
  • The plain cupcake can be made 1 day in advance. Cover and store at room temperature.
  • The frosting can be made 1 day in advance. Cover and store in the refrigerator until ready to use.
  • Both frosted and unfrosted cupcakes can be frozen for up to 3 months. Thaw in the refrigerator overnight.


Serving: 1cupcake | Calories: 341kcal | Carbohydrates: 46g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 66mg | Sodium: 78mg | Potassium: 63mg | Sugar: 34g | Vitamin A: 10.3% | Vitamin C: 0.8% | Calcium: 2.3% | Iron: 4.1%

Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.