Kid's Vanilla Cupcakes with Fresh Strawberry Frosting
by CookingPassion
These cupcakes are a lot of fun to make with kids. The best part though is probably the fresh strawberry frosting that you make which has chopped up strawberries throughout. The only downfall of the great frosting though is that by the time you and your child stop licking the bowl and spoon, you sometimes don't have enough frosting for all of your cupcakes !
INGREDIENTS
- 1 1/2 cups All purpose flour
- 2 teaspoon Baking Powder
- 1 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1/2 cup Unsalted butter ; softened
- 1 cup sugar
- 2 Eggs
- 8 ounce Low fat plain yogurt
- 1/2 teaspoon Vanilla
- -- Strawberry Buttercream Frosting --
- 1/2 cup Unsalted butter ; softened
- 4 Strawberries ; hulled and chopped
- 2 1/2 cups Confectioners Sugar
- 1/4 cup Half and half
- 1 teaspoon Vanilla
INSTRUCTIONS
Preheat the oven to 350 deg F. Have your child line 18 muffin cups with cake liners and set aside.
Have your child measure and stir together the flour, baking powder, baking soda, and salt until well mixed.
In a large bowl with an electric mixer set to medium-high speed, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Reduce the speed to low, and beat in the flour mixture alternately with the yogurt, beginning and ending with the flour mixture. Beat in the vanilla. Pour the batter evenly into the lined muffin cups.
Bake the cupcakes until golden on top and a toothpick inserted into the center of each comes out clean, about 15 minutes. Transfer the pan to a rack to cool completely.
While the cupcakes are cooling, prepare the strawberry frosting. In a medium bowl with an electric mixer, cream the butter until it is pale and fluffy. Add the strawberries and beat for 30 seconds. With the mixer on low speed, add the confectioner''s sugar, 1/2 cup at a time, until well blended. Add the cream by spoonfuls, beating until blended. Add the vanilla and beat until fully incorporated.
While being carefully supervised so they don''''t hurt themselves, have your child spread the frosting evenly over the cooled cupcakes with a plastic knife or butterknife. Garnish with a partially sliced fanned out strawberry, if desired.
NOTES
CookingPassion
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Cupcake (116g) | ||
| Recipe Makes: 18 Servings | ||
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| Calories: 348 | ||
| Calories from Fat: 127 (36%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 14.1g | 19 % | |
| Saturated Fat 8g | 40 % | |
| Monounsaturated Fat 4g | ||
| Polyunsanturated Fat 0.8g | ||
| Cholesterol 147.9mg | 45 % | |
| Sodium 162.5mg | 6 % | |
| Potassium 96.1mg | 3 % | |
| Total Carbohydrate 51.4g | 15 % | |
| Dietary Fiber 0.4g | 1 % | |
| Sugars, other 51g | ||
| Protein 5.6g | 8 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 348
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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