Strawberry Cupcakes

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"Amy Sherman, a San Francisco-based author, writer, and developer of all things food, shares an amazing strawberry cupcake recipe on her blog ( Cupcakes and strawberries are the key to any beau’s heart."
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Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

  • Cook

  1. 1. Preheat oven to 350 degrees. Line a muffin tin with paper liners. With an electric hand mixer, beat the sugar and butter until light and fluffy. Add the egg, DannonĀ® All Natural Vanilla Lowfat Yogurt and vanilla, blending until smooth.
  2. 2. Measure the dry ingredients into the bowl and blend, then fold in the strawberries.
  3. 3. Divide the mixture equally between the 12 paper-lined cupcake cups. Bake for 20-25 minutes or until cake tester comes out clean.
  4. 4. Beat together butter, powdered sugar, and mashed strawberry in medium-size bowl until creamy and smooth. Chill frosting for 15 minutes or until thick. Frost cupcakes with a spatula. Keep cupcakes in the refrigerator loosely covered.



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