Greek Yogurt Strawberry Cupcakes
Greek Yogurt Strawberry Cupcakes. Loaded with fresh strawberries. Topped with a Greek yogurt and buttercream frosting.
INGREDIENTS
- ¾ cup sugar
- 3 eggs
- ½ cup Greek yogurt
- ¼ cup olive oil
- 1 and ¾ cup all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup chopped strawberried dusted with flour
Frosting:
- 8 ounces cream cheese
- 1 cup powdered sugar
- 4 tablespoons butter
- 3 tablespoons Greek yogurt
- Strawberry jam to drizzle over cupcakes
INSTRUCTIONS
- Pre-heat oven to 350 F (175C). Line a muffin pan with liners and set aside.
- In a medium bowl, combine flour, baking powder and salt.
- In a large bowl, beat eggs with sugar. Add in Greek yogurt and olive oil and combine well.
- Whisk dry ingredients into the wet mixture.
- Fold in the strawberries. Don’t overbeat, stir a few times until they are slightly covered.
- Share the batter into liners, filling ¾ of them and bake for 20 minutes or until a toothpick inserted in the center comes out clean. It could be just slightly sticky because of the moistness of strawberries inside.
- Transfer the pan onto a rack and wait for 5. Remove the cupcakes and let them cool on the rack completely before frosting.
- For the frosting, whisk together the cream cheese, butter and Greek yogurt. Add in the sugar on low speed. Mix until smooth. Beat on high speed until fluffy.
- Frost the cupcakes and drizzle over some strawberry jam right before serving.
NUTRITION
Calories: 254kcalCarbohydrates: 25gProtein: 4gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 71mgSodium: 229mgPotassium: 77mgFiber: 0.2gSugar: 24gVitamin A: 432IUVitamin C: 7mgCalcium: 80mgIron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
ADDITIONAL INFO
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