Strawberry Cupcakes
INGREDIENTS
Ingredients:
1 ½ cups cake flour
¾ cup sugar
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup coconut oil, melted
2 tsp vanilla extract
½ cup Maple Hill Whole Milk
1 egg, at room temperature
1 egg white, at room temperature
1 cup strawberries, diced
Strawberry Frosting Ingredients:
6 oz cream cheese, at room temperature
2 sticks Maple Hill Unsalted Butter, at room temperature
2 ½ cups powdered sugar
1 tsp vanilla extract
Pinch salt
¼ cup freeze-dried strawberry powder
2-3 tbsp Maple Hill Whole Milk
PREPARATION
Instructions:
Preheat oven to 350F. Line a standard muffin pan with cupcake liners.
Sift together the dry ingredients: cake flour, sugar, baking powder, baking soda, and salt in a large bowl.
Using an electric mixer or by hand, mix together the egg, egg white, milk, coconut oil, and yogurt in a medium bowl.
With the mixer on medium speed, add the wet ingredients to the dry in 3 additions, beating for 15 seconds after each addition.
Using a rubber spatula, gently fold in the strawberries.
Scoop batter evenly into cupcake liners and bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool completely before adding frosting.
To make the strawberry frosting: beat the cream cheese until smooth, then add the butter and cream together for about 2 minutes. Add the vanilla extract, strawberry powder, pinch of salt, and powdered sugar and mix to combine. Add in 1 tbsp of milk at a time until reached desired consistently.
Pipe frosting on the top of each cupcake and enjoy!