Strawberry Cupcakes
Ingredients
5-6 Large Strawberries chopped very finely.
1 2/3 cup + 1 Tbsp All Purpose Flour
1/4 tsp Baking Soda
1/2 tsp Baking Powder
1 Cup Granulated Sugar
1/2 Cup Butter Melted
1 Large Egg
1/4 Cup Strawberry Yogurt
3/4 Cup Milk
1 tsp Vanilla Extract
Directions
Preheat oven to 350 degrees F. Line 24 muffin cups with cupcakes liners. Set aside
Chop strawberries very finely. In a medium bowl whisk together flour, baking soda, baking powder, and salt. Set aside. In a large bowl mix melted butter and sugar until combined. Stir in egg, yogurt, milk, and vanilla extract until combined.
Slowly mix dry ingredients until you have a thick, smooth batter. Fold in strawberries.
Divide batter into you cupcake pan. Note: I was able to get 22 cupcakes from this recipe. You may get more or less depending on how big or small you would like your cupcakes.
Bake at 350 degrees F for 20 minutes or until top of cupcakes spring back when lightly pressed.
Whipped Cream Frosting
Ingredients
1 1/2 Cup Heavy Whipping Cream
2 Tbsp Powdered Sugar
1 1/2 tsp Vanilla Extract
1/3 Cup Strawberry Jam
Directions
Whip cream, sugar, and vanilla together on high speed until you get stiff peaks. Add the strawberry jam and beat for a few more seconds until combined.
Cupcakes should be covered and stored in the refrigerator for up to three days. But, if you're anything like us you'll be lucky if they last one day. :) Please Watch my videos below!!
Enjoy!
xx Emily oo
