Strawberry Cupcakes ~ With A Healthy Twist

We are on a journey of being more thoughtful with our food choices.  

Realizing everything we consume affects us, either positively or negatively, we're beginning to reach for better choices.

These Valentine Day strawberry cupcakes were requested and inspired by my 

10 year old son.

Recipe

INGREDIENTS:

12 large fresh strawberries, or as needed 2 eggs 3/4 cup white sugar 1 8 oz. container of strawberry yogurt 1/2 teaspoon vanilla extract 1/2 teaspoon lemon zest 1 1/2 cups unbleached flour 2 teaspoons alum. free baking powder 1/4 teaspoon salt

Icing 3/4 cup cream cheese, softened 2 tablespoons butter, softened 1/2 cup confectioners' sugar 1/2 teaspoon vanilla extract 3 large fresh strawberries, sliced

DIRECTIONS:

1.	Preheat oven to 325 degrees F (165 degrees C). Spray cupcake cups with cooking spray, or line with cupcake liners.
2.	Place 8 strawberries into a blender, and blend until smooth. Puree should equal about 3/4 cup (actually, I ended up using closer to 1.5 cups). Set the puree aside.
3.	In a large bowl, beat together the eggs, sugar, yogurt, 1/2 teaspoon vanilla extract, lemon zest, and strawberry puree until well combined. Stir in the flour, baking powder and salt. Spoon the batter into the prepared cupcake cups, filling each about 2/3 full.
4.	Bake in the preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 23 minutes. Allow the cupcakes to cool at least 10 minutes before frosting.
5.	To make frosting, beat cream cheese and butter together in a mixing bowl with an electric mixer until smooth, and mix in confectioners' sugar and 1/2 teaspoon vanilla extract to make a lump-free icing. Frost each cupcake with about 2 tablespoons of icing, and top each cupcake with a strawberry slice. (To make heart shaped strawberries:  Hull strawberry and cut from the top down)