Strawberry cupcakes are my weakness. There is one of those fancy cupcake stores near my house that sells the most delicious strawberry cupcakes for only $3.99 each!! Yikes. I only treat myself occasionally since they are also full of sugar and fat. I have really been craving one this week so I decided to make my own.
12 oz fresh strawberries or can use frozen unsweetened
1-2 tsp sugar
Cut the fresh strawberries into small pieces and sprinkle with sugar. Let sit about one hour. Then puree in your blender. Makes about 1.5 cups of puree.
2 1/4 cups cake flour (lighter than regular flour but you can use regular all-purpose)
3/4 cup sugar
3/4 cup splenda or stevia substitute ( you will need less stevia maybe 1/2 cup)
4 tsp. baking powder
1 tsp. salt
6 TBSP butter at room temperature
1/4 cup Greek yogurt
3/4 cup strawberry puree
1/4 cup almond milk or regular milk
6 egg whites
2 tsp. vanilla
In a mixer, combine flour, baking powder, sugar, splenda and salt. Add butter and Greek yogurt and mix until the mixture is course and crumbly. In a separate bowl, mix puree, vanilla, milk, and egg whites. Add the liquid to the dry mix and blend about 2 minutes.
Bake at 350 degrees for 20 minutes. Makes 20 cupcakes.
Each cupcake contains 123 calories, 3.3g fat, 20g carbs and 2.8g protein.
I used vanilla protein powder, Greek yogurt and more strawberry puree to make a healthy frosting!! Delish!!