Strawberry yogurt cupcakes with whipped cream frosting and balsamic strawberries. One bite of these and you will agree, these are the best!
Hey guys! I’m ready. For strawberry season!
Okay, I’ve been ready for months, but it’s finally a week or two away. Do you already have strawberries where you live?
The ones in our garden are just starting to grow the little green strawberries so we won’t have them for a while, but there’s a plantation right out of town where they grow the most delicious strawberries. I’m stalking their Facebook page so I can go there immediately. I know, crazy!
I’ve created this recipe a while ago for a magazine I was featured in and I’m so happy that I’m sharing it with you today. These are strawberry yogurt cupcakes with whipped cream and balsamic strawberries on top. They have a delicious little surprise in the middles also. A yummy dollop of strawberry jam.
When it comes to cupcakes, I don’t like heavy frostings like buttercream. Whipped cream or cream cheese is what I love most. To be honest, I usually make them without frosting anyway, but strawberries need cream. These are the two thing I think go oh so great together.
So, why did I choose yogurt. When it comes to dessert, I like them fresh and just a tiny bit acidic. I think it adds to the flavor and makes it a lighter dessert in general. Yogurt is in my opinion one of the best ingredients that adds such nice flavor and freshness to desserts.
If you’ve been following me, you know I love recipes that are easy but look like million dollars. I mean, just look at how elegant this looks. And trust me, it doesn’t take any special skill to make them. These strawberry yogurt cupcakes are so simple and I’m pretty sure you won’t be able to stop eating them. Guilty! I ate A LOT 😀
If you haven’t tried it yet, I have another delicious strawberry recipe. They are my favorite Roasted Strawberry Rhubarb Crêpes.
Balsamic Strawberry Yogurt Cupcakes
- 1 1/2 cup all-purpose flour
- 2/3 cup sugar
- 2 large eggs
- 1/4 cup sunflower oil
- 2/3 cup plain yogurt
- zest of 1/2 lemon
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 3/4 tsp vanilla seeds
- 1 TBSP lemon juice
- 4 strawberries greens removed and cut into quarters lengthwise
- 1/2 tsp white balsamic vinegar
- 1/2 tsp honey
- 1/2 cup whipping cream
- 1/2 tsp icing sugar
- 3 TBSP strawberry jam
Place strawberries in a small bowl. Drizzle with balsamic vinegar and honey. Mix well and leave to rest in the fridge for 30 minutes.
Preheat the oven to 170°C (340°F) and prepare a muffin tin with liners
In a large bowl, whisk together the flour, baking soda, baking powder, and vanilla seeds. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment beat the eggs and sugar until light and fluffy. Add yogurt, sunflower oil, lemon juice, and lemon zest and mix on medium speed to combine all ingredients. Reduce the speed to low and add the flour mixture one spoon at a time.
Fill the muffin tins to ¾ volume and bake for 20-25 minutes or until a toothpick comes out clean.
Once the cupcakes are cooled to room temperature, use a knife or a round piping tip to cut a 2-3 cm deep hole in the middle of the cupcakes. Drizzle some of the liquid from the balsamic strawberries into the holes, then fill them with strawberry jam.
In a bowl, whisk whipping cream and icing sugar until firm.
Frost the cupcakes with whipped cream. Top them with 2 strawberry quarters each and drizzle with the remaining liquid from strawberries.