Yogurt Cupcakes With Strawberry Cream Cheese Frosting

• FOR THE CUPCAKES:
• 1 box Lemon Cake Mix (18 Ounce Box)
• 1 cup Plain Yogurt
• 1 cup Water
• FOR THE FROSTING:
• 8 whole Fresh Strawberries, Hulled
• 1 stick Butter, Softened
• 1 package (8 Ounce Size) Cream Cheese, Softened
• 3 cups Powdered Sugar

1. For the cupcakes:
2. Preheat oven to 350 F. Line two 12-count cupcake pans with cupcake papers; set aside.
3. 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.
4. Remove the pans from the oven and transfer cupcakes to a wire cooling rack and allow to cool completely before frosting.
5. For the frosting:
6. 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.
7. 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.
8. The frosting makes 3 cups.
9. Inspired by Hungry Girl.

lemon cake mix, yogurt, water, frosting, fresh strawberries, butter, cream cheese, powdered sugar

Taken from tastykitchen.com/recipes/desserts/yogurt-cupcakes-with-strawberry-cream-cheese-frosting/ (may not work)