strawberry cupcakes (or muffins?)

Although these are listed as cupcakes, the fresh fruit gave all of my coworkers an excuse to call them muffins and eat them at 9:30 in the morning!

• 1/2 cup sugar
• 1/4 cup (1/2 stick) unsalted butter
• 1 large egg
• 6 ounces Dannon® All Natural Vanilla Lowfat Yogurt (or any other fruit flavor of yogurt)
• 1 tsp. vanilla extract
• 1 1/2 cups all purpose flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. kosher salt
• 1/4 tsp. baking soda
• 1/2 cup fresh strawberries, diced

Frosting:

• 2 Tbsp. butter, softened
• 1 cup powdered sugar
• 2 fresh strawberries, about 2 Tbsp. mashed

1. Preheat oven to 350 degrees. Line a muffin tin with paper liners. With an electric hand mixer, beat the sugar and butter until light and fluffy. Add the egg, Dannon® All Natural Vanilla Lowfat Yogurt and vanilla, blending until smooth.
2. Measure the dry ingredients into the bowl and blend, then fold in the strawberries.
3. Divide the mixture equally between the 12 paper-lined cupcake cups. Bake for 20-25 minutes or until cake tester comes out clean.
4. Beat together butter, powdered sugar, and mashed strawberry in medium-size bowl until creamy and smooth. Chill frosting for 15 minutes or until thick. Frost cupcakes with a spatula. Keep cupcakes in the refrigerator loosely covered.
   

Yield: 12 servings

Credit Cooking With Amy.