Strawberry Vanilla Bean Cupcakes
Servings: 18 Cupcakes
Calories: 260kcal
Ingredients
Cupcake Batter
- 1 cup strawberries fresh diced coated in 1 tbsp of sugar
- 1/2 cup butter softened
- 3/4 cup sugar
- 1 tsp vanilla bean powder or 1/2 of one vanilla bean
- 1 egg entire egg
- 2 egg yokes yokes only
- 1 tbs vanilla extract
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 cups flour
- 2/3 cup vanilla greek yogurt
Frosting
- 1/2 stick butter softened
- 3 cups powdered sugar
- 1 tbsp vanilla
- 1 tsp vanilla bean powder or half of one vanilla bean
- 3-4 tbs milk
Garnish Strawberries
- 18 strawberries
Instructions
- Preheat oven to 350
- Line 18 cupcake liners in muffin tins.
- Using a mixer, cream butter and sugar till light and fluffy.
- Add vanilla bean.
- Beat in egg and both yolks.
- Add salt and baking powder.
- Add vanilla extract.
- Alternate adding flour and yogurt.
- Mix till batter is smooth and fold in your strawberries.
- The batter will be thick when you fill the cupcake liners 2/3 full. Bake for 25 min or until center comes out clean when poked with a toothpick. Cool completely on a wire rack before frosting.
For the Frosting:
- Combine the butter and powdered sugar in a bowl using a mixer. Then add the vanilla bean and extract.
- Slowly add milk one tablespoon at a time until you have your desired consistency.
- Combine in a bowl using a mixer until all lumps are gone and frosting is smooth and creamy.
- Pipe or spread on cooled cupcakes and garnish with strawberries.
Nutrition
Serving: 18Cupcakes | Calories: 260kcal | Carbohydrates: 42g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 109mg | Potassium: 93mg | Fiber: 1g | Sugar: 30g | Vitamin A: 290IU | Vitamin C: 12mg | Calcium: 38mg | Iron: 1mg