Pink Strawberry Cupcakes for a Special Birthday

We often joke that Hallmark has a card for just about every obscure, random, and questionable holiday though I believe we celebrate a holiday that Hallmark hasn't quite captured yet. For the 2nd glorious year in a row, hubby and I have celebrated Bling's Birthday. For those that need a little clarification, Bling is my lovely dear friend that I wear everyday on my ring finger.

On New Year's Eve of 2004/2005, hubby proposed and Bling officially became a part of our lives. Since then we've celebrated Bling's Birthday on New Year's Eve, complete with cupcakes and of course, a little champagne. We're easily amused. And clearly a little crazy.

This year, hubby acquiesced to my very girly request of pink, strawberry cupcakes. A man who can make fresh strawberry cupcakes with strawberry icing is a keeper, don't you think?! With no guidance from this micro manager of the kitchen, hubby pulled off some absolutely delicious cupcakes that were gone in a just a few short days.


Fresh strawberries are folded into the cupcake batter which is lightened with non-fat yogurt; softened butter eagerly brings back the sinfulness factor. Powdered sugar, more butter and more fresh strawberries make for a sweet, light and very strawberry frosting. These are amazing and I look forward to my upcoming birthday for a few more of these treats!

Bling's Strawberry Cupcakes
Found by Hubby on Cooking with Amy

1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, softened
1 large egg
6 ounces vanilla yogurt
1 tsp. vanilla extract
1 1/2 cups all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. kosher salt
1/4 tsp. baking soda
1/2 cup fresh strawberries, diced

Frosting:
2 Tbsp. butter, softened
1 cup powdered sugar
2 fresh strawberries (we used about 3)

1. Preheat oven to 350 degrees. Line a muffin tin with paper liners. With a mixer, beat the sugar and butter until light and fluffy. Add the egg, yogurt and vanilla, blending until smooth.

2. Whisk together the dry ingredients in a separate bowl. Add slowly to the wet ingredients and blend, then fold in the strawberries.

3. Divide the mixture equally between the 12 paper-lined cupcake cups. Bake for 20-25 minutes or until cake tester comes out clean.

4. Beat together butter, powdered sugar, and mashed strawberry in medium-size bowl until creamy and smooth. Chill frosting for 15 minutes or until thick. Frost cupcakes with a spatula. Keep cupcakes in the refrigerator loosely covered.