Vanilla Yogurt Cupcakes with Strawberry Frosting

These vanilla yogurt cupcakes are made with yogurt and topped with strawberry frosting. They are fluffy, moist, and perfectly light!

Prep Time 25

Cook Time 35

Total Time 1

Servings 12

Heat the oven to 350°F. Line a 12-cup muffin pan with paper liners and set it aside.
In a medium bowl, whisk the flour, baking powder, and salt together until well combined.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric hand mixer, beat the butter and sugar at medium speed until light and fluffy, about 3 minutes.
Gradually beat in the eggs, one at a time, mixing well after each addition. Stop to scrape down the sides and bottom of the bowl as needed. Beat in the vanilla.
Add half the flour mixture and mix at low speed until almost combined. Add the yogurt and continue to mix until almost combined. Finally, add the remaining flour mixture and mix just until combined.
Divide the batter between the prepared muffin cups and bake for 20-25 minutes. While cupcakes are baking, begin preparing the strawberries for the frosting - see instructions below.
Cool in the pan for 10 minutes then transfer to a wire rack to cool completely before frosting.

Add strawberry puree to a small saucepan. Cook over medium-high heat, stirring occasionally until the puree has reduced to 2-3 tablespoons.
Remove from heat and transfer to a small bowl. Allow the puree to cool completely, stirring every so often.
Once the puree has cooled, add the butter to the bowl of a stand mixer fitted with the paddle attachment or to a large bowl using an electric hand mixer. Beat on medium-high speed until creamy and pale in color, about 5 minutes. Stop to scrape down the sides of the bowl as needed.
Add the salt and half the confectioners' sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
Add the remaining confectioners' sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
Add the puree and beat at medium-low speed until fully mixed in.

Flour: Properly measure the flour. I highly recommend using weight measurements.
Yogurt: Be sure to use regular yogurt and not Greek yogurt. Greek yogurt is too thick for this recipe. For added vanilla flavor, use vanilla yogurt. Choose whole-milk yogurt as nonfat yogurt will not yield the best results.
Strawberry puree: This can be made with fresh or frozen and thawed strawberries. Pulse a handful in a food processor until mostly pureed while some specks of strawberry are still visible. I used about 8-ounces of whole strawberries.
Butter for frosting: Use room temperature but not oily butter. If the butter sits at room temperature too long it will become too soft and oily. This will cause the frosting to be too soft once the puree is added. Set the butter out as the puree in cooling in step 2. Then once the puree has cooled completely, the butter should be soft but still cool to the touch and not oily. This is the perfect time to begin making the buttercream.

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. When ready to use, bring to room temperature.
Both frosted and unfrosted cupcakes can be frozen for up to 3 months. Thaw in the refrigerator overnight.