Ingredients
The following ingredients have 28 Servings
- 1 cup unsalted butter (room temperature)
- 2 cup sugar
- ½ teaspoon salt
- 2 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 eggs
- 2 egg whites
- 2 ¾ cup cake flour*
- ½ cup milk
- 1 cup strawberry yogurt
- 1 cup butter (room temperature)
- 2 ¾ cup powdered sugar
- 3 Tablespoons strawberry preserves
- 1 Tablespoon heavy cream
- 1 pint strawberries (for garnish)
Instruction
- Preheat oven to 350°F. Line or grease muffin tin.
- Sift together cake flour, baking powder, and salt. Set aside.
- Cream together butter and sugar using a stand mixer. Add vanilla and almond extracts and continue beating for 3-5 minutes. Add egg whites and eggs one at a time, beating well between each addition.
- Whisk together milk and yogurt in small bowl.
- Alternate adding dry mixture and yogurt mixture to the batter; beginning and ending with dry ingredients (3 dry additions, 2 wet additions).
- Fill cupcake approximately 2/3 full (I used 2 leveled scoops from my 1 inch cookie scoop). If you over fill, the cupcakes will rise over the top. Bake for 16-18 minutes, until tops bounce back when lightly touched. Be sure not to over bake – the edges will just slightly turn golden brown. Let cool on cooling rack.
- For Frosting: beat together butter and heavy cream. Add powdered sugar in half cup intervals, mixing in between each addition and scraping the sides as needed. Add strawberry preserves. Continue beating on medium-high speed until light and fluffy. Add additional powdered sugar if too thin or more cream if too thick. Frost cooled cupcakes and garnish with fresh strawberries.
