Yogurt Cupcakes with Strawberry Cream Cheese Frosting

For the cupcakes:

Preheat oven to 350 F. Line two 12-count cupcake pans with cupcake papers; set aside.

In a large bowl combine the cake mix, yogurt and water. Beat with an electric mixer for 2 minutes. Pour the cupcake mixture into the cupcake pan. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.

Remove the pans from the oven and transfer cupcakes to a wire cooling rack and allow to cool completely before frosting.

For the frosting:

Place a bowl under a strainer or a colander. Put the strawberries inside the colander and mash them with a potato masher. Let the strawberries drain into the bowl, otherwise your frosting will be watery. I drained them for close to an hour. Then I drank the drained strawberry juice.

In a medium bowl, beat the butter and cream cheese until smooth. Add in the powdered sugar gradually, and then add the mashed/drained strawberries. Continue to mix on medium-low speed until the sugar and strawberries are well incorporated, and the frosting is smooth. If the frosting is a bit runny because the strawberries didn’t drain well, place the frosting in a plastic container, cover it and put it in the fridge for about 20 minutes. Then pipe or spread onto the top of your cooled cupcakes.

The frosting makes 3 cups.

Inspired by Hungry Girl.