Strawberry Cupcakes

Who does not like strawberry cupcakes? Last Sunday, after I got home from groceries shopping, I realized that I had yet again bought too much strawberries. What a better way to ensure no waste than make delicious cupcakes? Besides, those little piece of heaven made me the most popular girl around the office.

1/2 cup sugar
1/4 cup unsalted butter
1 large egg
6 ounces All Natural Vanilla Lowfat Yogurt (or any other fruit flavor of yogurt)
1 tsp. vanilla extract
1 1/2 cups all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1/2 cup fresh strawberries, diced

Frosting:
2 Tbsp. butter, softened
1 cup powdered sugar
2 fresh strawberries, about 2 Tbsp. mashed



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, the yogurt and vanilla, blending until smooth.

2. Measure the dry ingredients into the bowl and blend, then fold in the strawberries.

3. Divide the mixture equally between the 12 paper-lined cupcake cups. Bake for 20-25 minutes or until a toothpick comes out clean.

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.