There’s nothing I love more than getting rock star results from a recipe that is ridiculously quick and easy. This strawberry cupcake recipe is exactly that. If you combine your dry ingredients on a piece of parchment paper like I do, it becomes a one-bowl recipe. One bowl to wash = happiness! Keep save your cupcake longer by reading and using that best vacuum sealer reviews – top rating food saver.
These cupcakes are being taken to a potluck dinner this weekend for our annual Blender Weekend. Blender Weekend is one weekend in the summer when all our friends get together at the lake and enjoy a weekend of food, fun, and new alcoholic beverage recipes. Hey, it’s a great excuse to drink a little (OK, maybe a lot) and have fun with our friends. All attendees must make a new alcoholic beverage recipe to serve all the adults there. In years past, we’ve only done frozen blender recipes, but this year we’re loosening the rules and the drinks can be frozen or served over ice. We all have RV’s with all the comforts of home, including air conditioning, heat and comfy beds, so there’s no roughing it in our little clique. We keep it safe by staying the weekend, so there’s no drinking and driving… just a short walk, er stumble, to our RV’s at bedtime. I’ve got a few posts planned sometime next week to share all the yummy new beverage recipes that we tried during the weekend. But for now, let’s get on with the cupcakes!
These cupcakes are very similar to my Easy Vanilla Cupcakes, with only a few changes.
Let’s get our flour, baking powder, baking soda, and salt together… I’m lazy and don’t want to wash more than one bowl, so I always put my dry ingredients on parchment.
Next up is a stick of melted butter and a cup of sugar blended together in a medium mixing bowl. Uh, just pretend that you can see that photo, cause this airhead forgot to take one… Getting old sucks!
Keep that image in your head and to that stick of melted butter and cup of sugar, add 2 eggs, 1/4 cup greek yogurt, 1/2 cup milk, 1/4 cup homemade strawberry ice cream topping, pureed, (I’m sure store bought would work just fine, but you will need to puree it until it’s smooth) and 1 tablespoon sugar free strawberry jello powder (If you use regular jello powder, you will probably want to double the amount) Whisk these ingredients together until well combined.
Now slowly add your dry ingredients into the wet ingredients and whisk until the batter is very thick and creamy. I love that heavenly strawberry smell of the batter…
Line a 12-cup muffin pan with cupcake liners and fill about 3/4 full with batter. Pop them in the oven for 20-24 minutes (Mine took exactly 22 minutes).
After 5 minutes, remove them from the muffin pan and set out to cool on a wire rack until completely cooled.
Make the strawberry buttercream and slather it on or use a bag and decorating tip. Since these are not going to be eaten until this weekend, I popped them into the freezer right after they were cool.
I’ll keep them frozen until Saturday morning. After thawing them out, I’ll allow my strawberry buttercream to come to room temp and then I’ll re-whip it and top the cupcakes with it. This is the 2nd batch of these cupcakes I’ve made in two days and I’ve already frozen a batch and thawed one cupcake out. They freeze and re-thaw beautifully. Store in an airtight container for 3 days or in the refrigerator for 7 days.
- Prep time:
Cook time:Total time:
- 1 and ⅔ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted
- 2 large eggs
- ¼ cup greek yogurt (I like Fage)
- ½ cup 2% milk or whole milk
- ¼ cup homemade strawberry ice cream topping
- 1 tablespoon sugar free strawberry jello powder (If you use regular jello powder, you will probably need to double the amount)
- Preheat oven to 350°. Line a 12-cup muffin pan with cupcake liners.
- Combine flour, baking powder, baking soda and salt in a bowl or on a piece of parchment and combine.
- Add the granulated sugar to the melted butter and combine well.
- Add the eggs, greek yogurt, milk, homemade strawberry ice cream topping and strawberry jello powder to the sugar and butter mixture and combine well using a whisk.
- Add in your dry ingredients to the wet ingredients, slowly, until you have a very thick and creamy batter and all ingredients are well combined.
- Fill prepared cupcake liners ¾ full and bake for 20-25 minutes or until a cake tester or toothpick inserted into cupcake comes out clean.
- Remove from oven and cool in muffin tin for 5 minutes.
- Remove from muffin tin and cool on a wire rack until completely cool.
- Top with strawberry buttercream frosting (see below) and enjoy!
Strawberry Buttercream Frosting
- 1/2 cup butter (1 stick) softened to room temp
- 3 cups powdered sugar
- 2 tablespoons homemade strawberry ice cream topping, pureed
- Beat softened butter with an electric mixer until fluffy.
- Add 1 cup powdered sugar and 1 tablespoon homemade strawberry ice cream topping and beat quickly until well incorporated.
- Add another cup of powdered sugar and 1 tablespoon homemade strawberry ice cream topping and again beat quickly until well incorporated.
- Add last cup of powdered sugar and beat well until fluffy and thick.
- Can be refrigerated for 3-4 days. To use, allow to come to room temp and re-whip.
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