Easy Strawberry Cupcakes with Strawberry Buttercream Frosting
This strawberry cupcake recipe is ridiculously quick and easy.
1 and ⅔ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
½ cup (1 stick) unsalted butter, melted
2 large eggs
¼ cup greek yogurt (I like Fage)
½ cup 2% milk or whole milk
¼ cup homemade strawberry ice cream topping
1 tablespoon sugar free strawberry jello powder (If you use regular jello powder, you will probably need to double the amount)
Preheat oven to 350°. Line a 12-cup muffin pan with cupcake liners.
Combine flour, baking powder, baking soda and salt in a bowl or on a piece of parchment and combine.
Add the granulated sugar to the melted butter and combine well.
Add the eggs, greek yogurt, milk, homemade strawberry ice cream topping and strawberry jello powder to the sugar and butter mixture and combine well using a whisk.
Add in your dry ingredients to the wet ingredients, slowly, until you have a very thick and creamy batter and all ingredients are well combined.
Fill prepared cupcake liners ¾ full and bake for 20-25 minutes or until a cake tester or toothpick inserted into cupcake comes out clean.
Remove from oven and cool in muffin tin for 5 minutes.
Remove from muffin tin and cool on a wire rack until completely cool.
Top with strawberry buttercream frosting (see below) and enjoy!