Jersey Girl, Texan Heart: Strawberry Cupcakes
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Strawberry Cupcakes

4:00 AM



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.
  • ·         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.

   

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1 comments

  1. Don't those look and sound amazing?!?! I pinned it to my Tasty Sweets pinterest board :)

    ReplyDelete

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