Strawberry Poppyseed Cupcakes
Ingredients
Cupcakes
- ¾ cup all purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ cup butter softened
- ½ cup white sugar
- 1 egg
- ⅓ cup greek yogurt
- 1 tsp strawberry extract
- 1 tsp poppyseeds
- ½ cup strawberries diced
Strawberry Buttercream
- ¼ cup butter softened
- 2 cups powdered sugar
- 1½ tsp heavy whipping cream or sub milk
- ½ tsp strawberry extract
Instructions
- Preheat the oven to 350°F
- In a small bowl, combine flour, baking powder, baking soda, and salt together.
- In a separate medium bowl cream together butter and sugar (about 1-2 minutes). Add in the egg & beat it until it's fully mixed in.
- Add in the greek yogurt & vanilla extract.
- Add in the flour mix & beat on low until it's fully combined. Fold in the poppyseeds and the strawberries.
- Line a cupcake pan with cupcake liners. Fill the liners ½ way with batter.
- Bake cupcakes for 22-23 minutes. Let the cupcakes cool to room temperature (30 min) before frosting.
Strawberry Buttercream
- In a large bowl, beat the butter until it's fluffy (1-2 minutes). Add in the powdered sugar (½ cup at a time) & beat on medium.
- Add in the heavy cream & strawberry extract. Beat until a smooth buttercream forms
- Frost the cupcakes!