Ingredients
Scale
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ounce 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 (softened)
- 3 tablespoons freeze-dried strawberry powder
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F and line a muffin pan with paper liners.
- Blend freeze-dried strawberries into a fine powder; reserve some for frosting.
- In a bowl, whisk together the flour, baking powder, salt, and remaining strawberry powder.
- In another bowl, whisk eggs and sugar until blended; add oil, vanilla, and Greek yogurt.
- Combine wet and dry ingredients without overmixing.
- Fill lined muffin cups about three-quarters full.
- Bake for 14-17 minutes or until a toothpick comes out clean.
- Cool completely before frosting with cream cheese mixture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg