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Valentine's Day Strawberry Cupcakes

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Course Dessert

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.