Ingredients
Cupcakes:
- 1 1/2 cups gluten free 1.1 flour
- 3/4 cup sugar
- 1/2 cup dairy free butter, room temperature
- 5.3 oz dairy free yogurt, unsweetened
- 1/3 cup dairy free milk
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp strawberry extract
- 1 cup strawberries, finely chopped
Frosting:
- 1 cup dairy free butter, room temperature
- 4 ½ cups confectioners' sugar
- 1 tsp strawberry extract
- 1 tbsp dairy free milk
Directions
Cupcakes:
- Preheat oven to 350 degrees. Line a cupcake pan with 12 liners.
- Add the butter and sugar to a mixing bowl and mix on high for 5 minutes until the mixture is light and fluffy.
- Add in the wet ingredients and mix until combined.
- Add the dry ingredients and mix until just combined.
- Fold in the fresh strawberries.
- Divide the batter between the cupcake pan.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow to cool completely before frosting.
Frosting:
- Add all of the ingredients to a bowl and mix on high until light and fluffy.
- Pipe your frosting onto your cupcakes.
- Garnish with fresh strawberries if desired.
- Enjoy!
