Strawberry Vanilla Bean Cupcakes
Servings: 18 Cupcakes
- 1 cup diced fresh strawberries coated in 1 tbsp of sugar plus more for garnish
- 1/2 cup butter softened
- 3/4 cup sugar
- 1 tsp vanilla bean powder or 1/2 of one vanilla bean
- 1 egg plus 2 yolks
- 1 tbs vanilla extract
- 1 1/2 tsp bAKING powder
- 1/4 tsp salt
- 2 cups AP flour
- 2/3 cup Chobani vanilla greek yogurt
- For the 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
Preheat oven to 350
Line 18 cupcake liners in muffin tins.
In 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 mixer then add the vanilla bean and extract.
Slowly add milk one tablespoon at a time until you have your desired consistency.
Combine in mixer until all lumps are gone and frosting is smooth and creamy.
Pipe or spread on cooled cupcakes and garnish with strawberries.
Calories: 140kcal | Carbohydrates: 33g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 88mg | Potassium: 57mg | Fiber: 1g | Sugar: 29g | Vitamin A: 5IU | Calcium: 29mg | Iron: 0.3mg