Soft One-Bowl Strawberry Breakfast Cupcakes
Servings 12
Calories 175kcal
Ingredients
- 1.5 cups all-purpose flour
- 0.3 cups whole wheat flour (or sub more all-purpose)
- 1.5 tsp baking powder
- 0.3 tsp baking soda
- 0.5 cups granulated sugar
- 0.3 tsp salt
- 2 large eggs room temperature
- 0.5 cups plain Greek yogurt room temperature
- 0.3 cups neutral oil
- 1 tsp vanilla extract
- 1 tsp lemon zest (optional)
- 1 cup fresh strawberries, chopped small and patted dry
- 1 tbsp coarse sugar for topping (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with cupcake liners and set aside.
- In a large bowl, whisk together the eggs, sugar, Greek yogurt, oil, vanilla extract, and lemon zest until smooth and well combined.
- Add the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt directly to the wet ingredients. Fold together with a rubber spatula until just combined — do not overmix. A few lumps are fine.
- Gently fold in the chopped strawberries.
- Divide the batter evenly among the 12 liners, filling each about ¾ full. Sprinkle the tops with coarse sugar if using.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly golden.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Pat your chopped strawberries dry before folding in — this prevents soggy batter. Frozen strawberries work too; fold them in straight from frozen.
Store at room temperature for 2 days, refrigerate for up to 5 days, or freeze individually for up to 2 months.
Reheat from frozen in the microwave for about 20 seconds. Approximately 175 calories per cupcake.