Flecked with chopped strawberries and topped with a fresh berry glaze, these naturally pink cupcakes are perfect for any springtime celebration.
- 1/2 pound strawberries, halved
- 1 cup lowfat buttermilk
- 3/4 cup granulated sugar
- 1/2 cup nonfat strawberry yogurt
- 1/4 cup expeller-pressed canola oil
- 1 egg
- 2 cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 cups powdered sugar, plus more as needed
Preheat the oven to 350°F. Line 18 muffins cups with paper liners, using 2 (12-cup) muffin pans. Pulse strawberries in a food processor until just chopped and juicy. Set aside 1/2 cup of the chopped fruit and then purée remaining berries until smooth. You should have about 1/4 cup; set aside.
In a large bowl, whisk together buttermilk, granulated sugar, yogurt, oil and egg. In a medium bowl, whisk together flour, baking powder, baking soda and salt, and then whisk into buttermilk mixture just until combined. Fold in reserved 1/2 cup chopped strawberries. Pour batter evenly into the prepared muffin cups. Bake until golden brown and each cupcake springs back in the middle when touched, about 20 minutes. Let cool slightly in the pan, then transfer cupcakes to a wire rack to cool completely.
In a medium bowl, whisk together 2 cups of the powdered sugar and reserved 1/4 cup strawberry purée to make a thick glaze. (Add additional powdered sugar, up to 1/2 cup, if needed, to achieve a thick but spoonable consistency.) Spoon glaze over cooled cupcakes and serve.
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