I was asked to make these cupcakes by a fabulous friend, and I was at first a little weary about having fresh strawberries in a cupcake batter because I was afraid that they'd get too mushy and not bake up. But these cupcakes are nice and dense and I added yogurt to make them a bit more creamy. Paired with a simple white chocolate frosting, these are a refreshing send off for summer! I modified the recipe so it would only make nine cupcakes, but you could definitely double it for a larger batch.
Adapted from this recipe
1/2tsp Baking Powder
1/4tsp Baking Soda
1/2c Butter (softened)
1/2c Vanilla Yogurt
3/4c or 1c Chopped Strawberries
For the Frosting
1/4c White Chocolate Chips
1/2c Powdered Sugar
1/2tsp Corn Starch
YIELD: 9 cupcakes
1. In a standing mixer, cream the butter and sugar.
2. Mix in the egg and yogurt.
3. Add in baking powder, baking soda, and salt. Add in the flour slowly by quarter cups until completely combined. The batter will be quite thick. Remove the bowl from the mixer.
4. Fold in the strawberries by hand. I added a ton to the batter so it was nice and chunky, but you can use less if you prefer.
5. Spray a muffin pan with nonstick spray and fill the muffin cups. Bake and then set the cupcakes on a cooling rack. Let the cupcakes get completely cool before icing.
6. In a small microwaveable bowl, combine the white chocolate chips and milk together and microwave by twenty second intervals, mixing until completely combined. If the mixture seems too runny, add more white chocolate chips. Set aside.
7. Cream the butter on medium for about two minutes.
8. Add in the powdered sugar and corn starch and mix for about another two minutes.
9. Pour in the white chocolate and mix on medium high for three minutes. If the icing seems too runny, add more powdered sugar.
10. Spread on cupcakes with a butter knife. Top with sliced strawberries if desired.
Keep cupcakes refrigerated until you are ready to serve. I had a decent amount of frosting left over, which will be perfect for some more double doozie cookies..