Strawberry Vanilla Cupcakes with Cream Cheese Frosting – Moist, Fluffy & Irresistible!
Light and tender vanilla cupcakes topped with luscious cream cheese frosting and fresh strawberry sauce. A delightful dessert that’s simple yet show-stopping!
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar or coconut sugar for diabetic-friendly
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup plain Greek yogurt or low-fat yogurt
- ½ cup milk unsweetened almond milk works too
For the Cream Cheese Frosting:
- 8 oz 225g cream cheese, softened
- ½ cup unsalted butter softened
- 1 tsp vanilla extract
- 1 ½ cups powdered erythritol or regular powdered sugar
For the Strawberry Sauce:
- 1 cup fresh strawberries chopped
- 2 tbsp water
- 1 tbsp chia seeds optional, for thickness
- 1 –2 tbsp erythritol or honey to taste
Topping:
- Fresh strawberries or raspberries for garnish
Instructions
Prepare the Cupcakes:
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
- Mix in Greek yogurt, then alternate adding flour mixture and milk until just combined.
- Fill liners ¾ full and bake for 18–20 minutes, or until a toothpick comes out clean.
- Cool completely before frosting.
Make the Frosting:
- Beat cream cheese and butter together until smooth.
- Add vanilla and powdered erythritol; mix until creamy.
- Chill for 15 minutes for a firmer texture.
Prepare the Strawberry Sauce:
- In a saucepan, simmer strawberries and water for 5–7 minutes until soft.
- Mash slightly and stir in chia seeds or sweetener.
- Let cool — it thickens as it stands.
Assemble the Cupcakes:
- Frost each cooled cupcake generously.
- Drizzle with strawberry sauce.
- Garnish with fresh strawberries or raspberries.
Notes
Tips & Variations
Gluten-free version: Use almond or gluten-free flour. Lighter frosting: Replace cream cheese with Greek yogurt frosting. Extra fruity: Add chopped strawberries into the batter. Freezer-friendly: Freeze unfrosted cupcakes for up to 3 months.Storage
Refrigerate: Store in an airtight container for up to 5 days. Freeze: Freeze unfrosted cupcakes for up to 3 months. Best Served: Slightly chilled for a creamy, rich frosting texture.Suitable For These Diets
✅ Vegetarian✅ Diabetic-Friendly (with erythritol)
✅ Low-Sugar
✅ Balanced Diet
Not Suitable For
❌ Keto (contains flour)❌ Gluten-Free (unless modified)
❌ Paleo (contains dairy)
❌ Vegan (contains eggs & cream cheese)