Strawberry Cupcakes

I made these cupcakes specifically for Easter Sunday
dinner with the boyfriend and both of our families. I hope everyone enjoyed them because
honestly, this was the best cupcake I’ve made so far. I’m really sorry all I’ve been uploading are cupcakes but I REALLY like making cupcakes. If you don’t like strawberries, just take
them out of the recipe because the cake part itself was so delicious. I think the greek yogurt that is in this
recipe gives it that awesome texture. It’s
soft and fluffy, but not dry. It’s
extremely delicious. At the bottom of
this post you’ll find the recipes for both the cake and the frosting. The frosting is the same that I’ve used in
the past for all of my cupcakes. Also the cupcake recipe I originally got here from Sally’s Baking Addiction. I did alter the amount of sugar significantly though. I don’t like my sweets too sweet. The recipes are below all of the pictures.

CUPCAKES

·
4-5 large strawberries
·
1 and 2/3 cup + 1 Tablespoon (218g) all-purpose
flour (careful not to overmeasure)
·
1/2 teaspoon baking powder
·
1/4 teaspoon baking soda
·
1/2 teaspoon salt
·
1 cup (200g) granulated sugar
·
1/2 cup (115g) unsalted butter, melted
·
1 large egg
·
1/4 cup (62g) strawberry yogurt (Greek or regular yogurt)
·
3/4 cup (180ml) milk*
·
1 teaspoon vanilla extract

Directions:

Preheat oven to 350F degrees. Line a 12-count muffin pan with
cupcake liners. Set aside.

Make the cupcakes: Slice
strawberries and place in a food processor or blender. Pulse until strawberries
are a chunky puree. You should have about 1/3 cup. In a medium bowl, mix
together flour, baking powder, baking soda, and salt. Set aside. In a large
microwave-safe bowl, melt butter in the microwave. Stir in sugar – mixture will
be gritty. Stir in egg, yogurt, milk, and vanilla extract until combined.

Slowly mix dry ingredients into the wet ingredients until no lumps
remain. Fold in the strawberry puree. Batter will be thick.

Divide batter among 12 cupcake liners and bake for 20 minutes or
until a toothpick inserted in the center comes out clean. Allow to cool
completely before frosting.

FROSTING

· 4 ounces unsalted butter, softened
· 4 ounces cream cheese, softened
· 2 cups powdered sugar-I used 1 ½ of
regular sugar
· 1 teaspoon vanilla extract

Directions

In a large bowl, beat together the butter and cream cheese with an
electric mixer. With the mixer on low speed, add the powdered sugar a cup
at a time until smooth and creamy. Beat in the vanilla extract.

Additional:

If you missed any of my other cupcake recipes click here, here, and here. Oh, and I also made pupcakes (doggy cupcakes) here.