Lemony Cupcakes With Strawberry Frosting

• 1 1/4 cups flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 2 eggs
• 1/2 cup plain yogurt
• 2 tsp lemon zest
• 3 tbsp lemon juice
• 1/2 tsp vanilla extract
• STRAWBERRY FROSTING
• 1/2 cup whole strawberries,
• washed and stemmed
• 1 cup (2 sticks) unsalted butter,
• firm and slightly cold
• Pinch of salt
• 3 1/2 cups confectioners' sugar
• 1/2 tsp vanilla extract

1. Preheat oven to 325 F. Line a muffin tin with paper liners. In a large bowl,
2. mix together flour, baking powder, and salt. In a KitchenAid(R) Stand Mixer, on
3. medium-high speed, cream butter and sugar until pale and fluffy. Add eggs until
4. incorporated. Add yogurt, lemon zest, juice and vanilla. Mix until smooth. Slowly
5. add flour and mix just until smooth. Scoop batter into paper liners. Bake for
6. about 25 minutes. Let cool in pan for 10 minutes. Remove from pan and let cool
7. completely on rack before frosting.
8. Place the strawberries in a food processor and puree well. In the bowl of the
9. KitchenAid(R) Stand Mixer fitted with the paddle attachment, beat together butter
10. and salt on medium speed until light and fluffy. Reduce mixer speed and slowly
11. add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons
12. strawberry puree. Mix until just blended. Frosting consistency should be
13. dense and creamy.

ubc, baking powder, ubc, sugar, unsalted butter, eggs, plain yogurt, lemon zest, lemon juice, vanilla, whole strawberries, unsalted butter, cold, salt, confectioners, vanilla

Taken from www.epicurious.com/recipes/member/views/lemony-cupcakes-with-strawberry-frosting-51253801 (may not work)