4 tablespoons unsalted butter, at room temperature
1 c. all-purpose flour
1/2 cup buttermilk
1/4 teaspoon baking soda
2 egg yolks, at room temperature
1 tsp pure vanilla extract
3/4 cup plus 1 tablespoons sugar
1/4 teaspoon salt
1 tsp Instant Pink Lemonade Mix (I used Crystal Lite)
4 large strawberries, carefully diced
Makes 9-10 regular sized cupcakes
Preheat the oven to 350 degrees and line 10 muffin cups with baking cups and set aside.
Cream butter, sugar and lemonade mix until fluffy. Add vanilla, soda, salt and eggs yolks. Mix in buttermilk and gradually add flour.
Clean berries and remove the stem. With a very sharp knife slice the berries and then dice into 1/4″ pieces careful to not crush the berries. If the berries are crushed and then added to the cupcakes, there will be too much moisture and your cupcakes will not bake properly.
Fill each baking cup with about a TBL of batter. Then sprinkle in each cup 5-6 pieces of fresh strawberry. Then add more batter per cup filling each to about 2/3 full.
Bake at 350 degrees for about 20 minutes or until a test straw can be cleanly removed.
Cream Cheese Frosting
8 ounces cold cream cheese
1 stick butter, firm but not cold
1/2 teaspoon salt
1 pound powdered sugar, sifted
1/2 teaspoon vanilla
Combine butter, salt, and cream cheese in mixer and beat on medium speed 2-3 minutes. Add sugar until just incorporated. Don’t over mix. It should be thick but not fluffy. Add vanilla.