Strawberries and Cream Cupcakes

Freshman year, I hated baking. Things have changed since freshman year, well not everything.  It is hard to believe that one of the first people I met at Northeastern would still be one of my closest friends.  But thank goodness she is.  So this recipe is in honor of her, enjoy your wonderful day, lovely!

This recipe is not the best cupcake recipe I have ever made, at least not yet.  But it is an amazing flavor profile and it certainly is the best frosting I have ever made.  So although it has some way to go, especially since I improvised the recipe, it is still delicious!


For the Cupcake

  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 2 eggs
  • 3/4 teaspoon baking powder
  • 1 stick butter (room temperature)
  • 3/4 cup vanilla greek yogurt
  • 1 teaspoon vanilla extract
  • 1 bag of frozen strawberries

For the Frosting

  • 1 cup cold heavy cream
  • 2 oz cream cheese (1/4 brick)
  • 1 teaspoon vanilla extract
  • 1/4 cup of sugar

How to:

  1. Begin by cooking down the strawberries.  I placed the frozen strawberries in a pan, added 1/4 cup of water, put on medium heat and covered.
  2. Once the strawberries had be thawed and reached a boiling, reduce to low and let reduce for 10-15 minutes.
  3. The juices will then become more of syrup and that is when they are done, let cool.
  4. For the cupcakes, combine all the dry ingredients and set aside.
  5. In another bowl whip together the sugar and the butter until light and fluffy.
  6. Then add in the eggs one at a time until well incorporated.  Also add in the vanilla extract
  7. Slowly add in the dry ingredients, and when half of the dry ingredients are gone, add in the yogurt before adding the second half.
  8. Add in 3/4 of your strawberry mixture, saving some for the tops of the strawberries.
  9. Line a cupcake tin with liners and fill almost all the way (this is a dense cupcake that will fall) and bake at 350 for 20 minutes.
  10. For the frosting begin by whipping the sugar and cream cheese until light and fluffy.  Add in the vanilla extract.
  11. Slowly add the whipping cream, 1/2 a cup at a time until stiff peaks form.
  12. Since the cupcakes will sink, use it to your advantage and put a strawberry in that part, and then cover it with frosting!
  13. Eat and enjoy, store in the fridge!

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