Strawberry Scented Cupcakes
Serves: Makes 18 Cupcakes
*Cook cupcakes until just barely set. Do not allow to brown on top.
  • 1¾ cups Flour
  • 2 tsp Baking powder
  • ⅔ cup Whole milk
  • 1 tsp Vanilla
  • 3 Eggs
  • 6 tbsp Butter, softened
  • ⅔ C. Sugar
  • ⅓ C. Strawberry Greek Yogurt
  • 1 recipe Swiss Meringue Buttercream
  • ½ C. Fresh Strawberry Puree
  • Berries, to garnish
  1. Preheat the oven to 325°F.
  2. Place 18 paper liners in wells of a muffin tin.
  3. Whisk flour and baking powder together in a small bowl.
  4. In another bowl, beat the butter and granulated sugar on medium-high speed until fluffy; beat in Greek yogurt until smooth.
  5. Add in eggs, one at a time, mixing until smooth(scrape down the bowl, if necessary).
  6. Mix together the milk and vanilla in a small bowl.
  7. On medium speed, add flour mixture in three additions, alternating with milk mixture in two additions, mixing until smooth.
  8. Divide batter between 18 cupcake liners(about ¼ C. per liner)
  9. Bake 17-20 minutes or until wooden pick inserted in centers comes out clean. Remove pan from oven to a wire rack to cool.
  10. When cupcakes have cooled, frost them with a spoonful of Swiss meringue buttercream, making a well in the center of the buttercream.
  11. Fill the center well of each frosted cupcake with about ½ tablespoon of strawberry puree.
  12. Top each cupcake with a few fresh berries.
Recipe by The Kitchen McCabe at