Let’s bake some easy vanilla cupcakes with dark chocolate, fresh strawberries, and Greek yogurt.
Hello again, friends!
It’s been a while, and life has been busy (as it always is), but I’m back with a delightful treat perfect for spring.
Let’s dive into something soft, sweet, and a little indulgent: easy vanilla cupcakes with dark chocolate, fresh strawberries, and Greek yogurt.
These mini delights are moist, fluffy, and full of flavor, and they come together with ingredients you likely already have at home!
Easy Vanilla Cupcakes with Dark Chocolate and Greek Yogurt
These cupcakes are a no-fuss recipe that blends wholesome ingredients with a touch of indulgence.
Greek yogurt adds moisture and protein, dark chocolate gives that rich, bittersweet punch, and fresh strawberries brighten every bite.
They’re perfect for lunchboxes, brunches, or a cozy weekend snack.
Ingredients (makes about 12 mini cupcakes)
Dry ingredients:
- 1 cup all-purpose flour (or white Dinkel flour for a nutty twist)
- 1 tsp baking powder
- 1/2 tsp baking soda
- A pinch of salt
Mix these in a large bowl.
Wet ingredients:
- 1 cup Greek yogurt
- 2 eggs
- 1/2 tbsp vanilla extract
- 1/4 cup maple syrup
- 1/4 cup unsalted butter, melted and slightly cooled
Whisk these in a separate bowl, then combine with the dry ingredients. Stir until just mixed — don’t overmix!
Add-ins:
- 1/2 cup dark chocolate chips (tossed in 1/2 tbsp flour)
- 1/2 cup strawberries, diced (also tossed in 1/2 tbsp flour)
Fold the chocolate and strawberries gently into the batter.
Baking:
- Preheat oven to 180°C (350°F).
- Line a mini muffin tin and spoon in the batter evenly.
- Bake for 10–12 minutes or until golden on top and a toothpick comes out clean.
Storage Tips
These mini cupcakes are best eaten within 2 days if kept at room temperature in an airtight container.
You can also refrigerate them for up to 5 days — just let them come to room temperature before serving for the best flavor.
Can You Freeze Them?
Absolutely!
Once cooled completely, pop them in a freezer-safe container or bag, and they’ll keep well for up to 2 months.
Thaw at room temperature or give them a quick 10-second microwave refresh.
Variations You’ll Love
- Blueberries instead of strawberries for a more tart finish
- White chocolate chips for extra sweetness
- Add orange zest for a citrus twist
- Coconut Oil instead of butter
Nutritional Estimation
- Greek yogurt (1 cup): ~100 calories, 10g protein
- Eggs (2): ~140 calories, 12g protein
- Butter (1/4 cup): ~200 calories, mostly fat
- Maple syrup (1/4 cup): ~210 calories, natural sugar
- Flour (1 cup): ~400 calories, 10g protein, 80g carbs
- Dark chocolate chips (1/2 cup): ~400 calories, some antioxidants
- Strawberries (1/2 cup): ~25 calories, vitamin C boost
Each mini cupcake is around 100–120 calories, depending on size and chocolate/strawberry distribution.
Not bad for a sweet bite!
Whether you’re baking with kids or just need a cheerful little treat, these easy vanilla cupcakes with dark chocolate and Greek yogurt are a must-try.
I hope you love them as much as we do!
Let me know in the comments how they turned out — and stay tuned, because more deliciousness is on the way.
Have you baked with Greek yogurt before?
Love P.
🠚Still hungry? Try this recipe: Puffed Quinoa Bars With Peanut Butter
