Strawberry Yogurt Cupcakes
Recipe type: sweet treats
  • 125gms unsalted butter
  • ½ cup caster sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 cup strawberry yogurt
  • 2 cups self raising flour
  • 1 tsp baking powder
Pink Frosting
  • 125gms unsalted butter
  • 1 cup icing sugar
  • 1 tablespoons milk
  • ½ teaspoon vanilla extract
  • Few drops of pink food colouring
  1. Preheat oven to 180C. On a tray place cupcake wrappers or line muffin trays if you are using those.
  2. In a large bowl add the caster sugar, butter and vanilla. Beat using an electric mixer until light and creamy.
  3. Add the eggs one at a time and beat until well blended before adding the next one.
  4. In a separate bowl sift the flour and baking powder.
  5. Add a third of the flour mix to the cake mixture and combine gently with a spoon.
  6. Add half the yogurt and combine well, but just like muffins, these are best if they are not over stirred.
  7. Continue adding to the mix until you finish with the last batch of flour.
  8. Spoon out mixture into the cupcake wrappers. For the size wrappers we used we made 16 cupcakes. Bake for about 25 minutes.
  9. Once cooked - you can use the skewer test to ensure they are, remove from the tray and let them stand on a wire rack to cool.
  10. As I noted, these cupcakes are delicious without icing and for lunches I prefer them not to be iced. But we were going to be taking them on a picnic, so we did ice them.
  11. To make the frosting, chop the butter and soften it in the microwave. For my microwave this works out to be about 20 seconds on high.
  12. Using the electric mixer beat for 6 minutes or until the butter has turned pale and creamy.
  13. Sift the icing sugar on top of the butter. Add the milk and vanilla. Beat for another 4 or so minutes, stop and add the colouring, then beat again for another couple of minutes so the frosting is light and creamy.
  14. If your cupcakes are flowing over the top of the cupcake wrapper, simply take a slice off the top to even them out before icing them.
  15. Use a knife to spread the icing evenly on top of the cupcake and decorate with fresh strawberries.
  16. Did you know that you can freeze your homemade frosting? Well you can! I simply took this frosting out of the freezer the night before our picnic and placed it in the fridge. Before our picnic, I transferred the frosting to a bowl and using the electric mixer, beat it for about 5 minutes until it was all light and creamy again.
Recipe by Planning With Kids at