Valentine’s Day Strawberry Cupcakes
Ingredients
- 1/2 cup soft unsalted butter
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup nonfat greek yogurt
- 3/4 cup Jungle Farm strawberry jam
- 1 1/2 cups All purpose flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 pound Jungle Farm strawberries (for filling)
- 2/3 cup granulated sugar
- 1 juiced lemon
- 1 tsp vanilla extract
- For Strawberry buttercream frosting:
- 1 cup soft unsalted butter
- 6 oz freeze dried strawberries
- 1 1/2 cup powdered sugar
- 3 tbsp heavy cream
Instructions
- Preheat oven to 350 F
- For strawberry filling: In a saucepan add sliced strawberries, sugar, lemon juice and vanilla.
- Mix on medium heat for five minutes or until strawberries begin to break down. Remove from heat and allow to cool.
- Strawberry cupcakes: In a small bowl combine flour, baking powder, baking soda and salt. Mix together and set aside.
- In a lage bowl cream butter and sugar for 2 minutes on medium speed. Add eggs and vanilla, and mix for another 2 minutes.
- Add milk and greek yogurt and mix until smooth. Add in both strawberry jam and the cooked/cooled strawberry filling. Mix well.
- Add in dry ingredients and mix until all dry bits are well combined Place the batter in a lined muffin tin and into the oven for 22-25 minutes.
- Allow cupcakes to fully cool before icing. Start preparing icing by reading butter on medium speed for 2 minutes.
- Add in powdered sugar, vanilla extract, freeze dried strawberry and heavy cream. Whip on high speed for 3-5 minutes or until light and fluffy.
- Top your cooked and cooled cupcakes with frosting. Enjoy!
Notes
This recipe has been modified from Mersgoodeats podcast.