Notes

• This recipe is inspired by My Baking Addiction. 
• I swear by Smuckers Simply Fruit (Strawberry) over strawberry puree for amazing strawberry flavoring without being too watery.
• Be careful when adding the strawberry garnish. The strawberries are heavy, so place them gently upon the buttercream to ensure they don't crush your beautiful piping work.

STRAWBERRY CUPCAKES

INGREDIENTS

Cake

• 1 box French Vanilla cake mix
• 1 cup Greek strawberry yogurt
• 3/4 cup vegetable oil
• 1/2 cup water
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup diced fresh strawberries
• 2 drops Americolor Deep Pink gel (if desired)

Frosting

• 2 cups (4 sticks) non-salted butter, softened
• 5.5 cups powdered sugar
• 2 teaspoons vanilla extract
• 5-6 tablespoons strawberry preserves
• 1-3 drops Americolor Deep Pink gel (if desired)
   

DIRECTIONS

Cupcakes

• Preheat oven to 350F
• Line cupcake pan with paper liners (pink is an obvious choice)
• Combine all ingredients, sans diced strawberries, in stand mixer (with paddle attachment) and beat on medium speed until combined (generally around 2 minutes)
• Gently stir in diced strawberries
• Fill cupcake liners 2/3 full
• Bake 18-22 minutes (until toothpick comes out clean)
• Remove from oven and transfer cupcakes to wire rack to cool

Frosting

• Using a stand mixer (with paddle attachment), mix butter on medium-high speed until creamy (around 5 minutes)
• Turn mixer to low and slowly add powdered sugar until blended
• Add vanilla extract and 3 tablespoons strawberry preserves. Mix on low speed until well-blended
• Add 2-3 additional tablespoons strawberry preserves until frosting is your desired flavor
• Add Americolor gel for added pink coloring (if desired)
• Beat frosting on medium-high until its light and fluffy (usually 3-4 more minutes)
• Pipe onto cupcakes and garnish with fresh strawberries, sprinkles, or other toppings of your choice