1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners or lightly grease the pan.
2. In a large bowl, whisk together the whole wheat flour, protein powder, baking powder, baking soda, and salt. This dry mix forms the base of your cupcakes.
3. In another bowl, beat the eggs with the Greek yogurt, honey (or maple syrup), and vanilla extract until smooth and creamy. If using melted coconut oil or butter, add it here as well.
4. Slowly pour the wet ingredients into the dry ingredients, stirring gently to combine. Avoid overmixing; a few lumps are okay. This keeps the cupcakes tender.
5. Fold in the chopped fresh strawberries carefully, distributing them evenly without breaking them down too much.
6. Add the almond milk and stir just until the batter reaches a thick but pourable consistency. If it feels too dense, add a splash more milk.
7. Divide the batter evenly into the cupcake liners, filling each about ¾ full. Mama Lou would remind you: “Don’t overfill, or they’ll spill their secrets.”
8. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed.
9. Remove the cupcakes from the oven and let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

From experience, these cupcakes hold their shape beautifully and offer a moist crumb, thanks to the strawberries and yogurt. I often bake them for Ouma’s weekend visits; she says they remind her of the simpler times we shared, filled with love and laughter.