Ingredients
Scale
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ounce bag freeze-dried strawberries
- 3 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- ½ cup Greek yogurt
- 8 ounces cream cheese, softened
- ½ cup unsalted butter
- 3 tablespoons freeze-dried strawberry powder
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line a muffin pan with paper liners.
- Blend freeze-dried strawberries into a fine powder. Set aside.
- In one bowl, whisk flour, baking powder, salt, and reserved strawberry powder.
- In another bowl, mix eggs and sugar until blended; add oil, yogurt, and vanilla.
- Gently fold dry ingredients into the wet mixture until just combined.
- Pour batter into muffin cups (¾ full) and bake for 14-17 minutes until a toothpick comes out clean.
- Cool cupcakes before frosting with the cream cheese mixture made from whipped cream cheese, butter, strawberry powder, powdered sugar, and vanilla.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 55mg