Easy Strawberry Cupcake Recipe with Labneh Frosting

Strawberries are in season, and that means one thing in our household—requests for all things strawberry start pouring in. And when a certain little someone (yes, Razin!) kept asking for a batch of strawberry cupcakes, resistance was futile. With Ramadan just around the corner, it felt like the perfect time for a little sweet indulgence before the month of reflection and fasting begins.

So, a couple of days before Ramadan, I finally gave in. The result? Soft, moist cupcakes bursting with fresh strawberries, topped with the creamiest sweetened labneh and a slice of vibrant, juicy berry on top. Simple, fresh, and just the right amount of sweetness to keep everyone happy.

These cupcakes turned out light, moist, and with just the right balance of sweet and tangy. The labneh frosting added a refreshing contrast to the rich cupcake base—less sugary than traditional buttercream but just as indulgent in its own way.

The kiddo was all smiles, and honestly, so was I. There’s something about baking with fresh, seasonal fruit that makes everything taste better. Plus, with Ramadan coming up, it felt like a nice little moment of indulgence before the month of mindful eating began.

So, if you’ve got strawberries on hand and a craving for something simple yet delicious, give these cupcakes a try. They might just become a new family favorite!

Preparation time: 20-25 minutes
Baking time: 18-22 minutes
Makes: 11-12

Ingredients

• All-purpose flour 180 gms
• Baking powder 1 tbsp
• Salt ½ tsp
• Unsalted butter (softened) 120 gms
• Sugar 150 gms
• Eggs 2
• Vanilla extract 1 tsp + extra ½ tsp
• Milk 120 ml
• Fresh strawberries (finely chopped) 1 cup
• Labneh 1 cup
• Honey 1 tsp
• Fresh strawberries for garnish

Instructions

1. Preheat the oven to 175°C (350°F). Line a muffin tin with cupcake liners.
2. In a bowl, whisk together the flour, baking powder, and salt. In another bowl or a stand mixer, beat the butter and sugar until light and fluffy.
3. Add the eggs one at a time, followed by the vanilla. Gradually add the dry ingredients, alternating with the milk, mixing just until combined.
4. Gently fold in the chopped strawberries. Divide the batter evenly among the cupcake liners, filling them about ¾ full.
5. I placed a few pieces of strawberries on top. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
6. Let them cool completely before frosting. In a bowl, whisk together the labneh, 1 tsp of honey, and vanilla extract until smooth and creamy.
7. Spread or pipe onto the cooled cupcakes. Garnish with a fresh strawberry slice on top.