Ana’s Yogurt Cupcakes with Strawberry Cream Cheese Frosting
These yogurt cupcakes start with a box of cake mix, so they're a breeze to whip up! Add some sweet strawberry cream cheese frosting on top, and they're irresistible.
1box of Cake Mix, I used Lemon, but you can use whichever one you want
1cupNonfat Plain Yogurt, I used Dannon
1cupWater
For the Frosting:
8whole Strawberries
1(8 oz.) package Cream Cheese, softened
1stick butter, softened
3cupspowdered sugar
Instructions
For the Cupcakes:
Preheat oven to 350.
Line a cupcake pan with cupcake papers; set aside.
In a large bowl combine the cake mix, yogurt, and water.
Beat with an electric mixer for 2 minutes.
Pour the cupcake mixture into the cupcake pan.
Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Transfer to a wire cooling rack and allow to cool completely before frosting.
For the Frosting:
Place a bowl under a strainer or a colander.
Put the strawberries inside the colander and mash with a potato masher.
Let the strawberries drain, otherwise your frosting will be watery. I drained them for close to an hour. Then I drank the drained strawberry juice. :)
In a medium bowl, beat the butter and cream cheese until smooth.
Add in the powdered sugar, gradually, and the mashed/drained strawberries.
Continue to mix on medium-low speed until the sugar and strawberries are well incorporated, and the frosting is smooth.
If the frosting is a bit runny because the strawberries didn't drain well, place the frosting in a plastic container, cover, and put it in the fridge for about 20 minutes.