If I had the option of eating one kind of dessert for the rest of my life (and still fit into my jeans) it would be cupcakes. Forever. And ever. I just love these strawberry cupcakes with fresh strawberries right in the batter! Did I mention they’re also topped with whipped cream that’s got strawberry jelly in it too? Chhhh-yeah! I wasn’t kidding when I said these cupcakes were loaded with strawberries. Okay, full disclosure, I was having a hard time keeping my fingers out of the frosting on this one. Probably one of the most important benefits of working alone – you can so totally do that when no one is watching!Just look at all that tender yellow cake. These yellow cupcakes are spiked with a fresh strawberry bits that run through the entire batter. Also, strawberry flavored greek yogurt. Not only does the greek yogurt make these strawberry cupcakes super tender, it also helps develop that strawberry flavor a little more. NOTHING and I mean nothing is going to give you that same flavor. If you’re thinking strawberry extract, don’t do it. All you need is a small container of strawberry greek yogurt (regular strawberry yogurt works too). That’s it! These cupcakes are just screaming summertime. And with strawberry season right around the corner, this is the perfect strawberry cupcake recipe to have in your back pocket. This strawberry cupcake recipe took me for a spin. My first batch was a complete fail. They looked beautiful when they were in the oven, the color and everything was spot on! But the minute they came out, the centers started to sink in. Boo! Um. Yes, despite the centers sinking, I still tasted it. These cupcakes were moist, tender, and delicious — only I don’t think you would’ve liked a cupcake with the center sunken in. Batch number 2 was perfection. After a little research, I discovered it wasn’t the recipe ingredients that I needed to change, but instead it was the method. And guess what? It worked like a charm. I shared these cupcakes with my neighbor friends and they loved them. They said the cupcake was so tender, and it paired beautifully with that strawberry frosting. The secret to soft, moist crumbs in your cupcake is in the greek yogurt we use along with the creamed butter. They’re perfectly tender with bits of strawberries running through. I could honestly eat these without the frosting and be perfectly content. But for a party the strawberry whipped cream frosting takes these cupcakes to the next level. Strawberry cupcakes deserve a pink background. The frosting for the recipe comes together in a cinch. A little heavy whipping cream, a little strawberry jam, and a couple tablespoons of granulated sugar. I know what you’re thinking, these cupcakes are out of control. And yes, they kind of are, but in moderation one can enjoy a cupcake with whipped cream frosting, once in a while, right? No judging. These cupcakes are the perfect remedy for a midweek blues.
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Regular strawberry yogurt can be used in place of greek yogurt.Frosted cupcakes can be kept in the refrigerator for up to 5 days.
