Celebrate strawberry season by whipping up a batch of these tasty strawberries ‘n cream cupcakes. Mmm.
2 cups flour
3/4 cup sugar
2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1 cup chopped fresh strawberries
1 container (6 oz) strawberry yogurt
3/4 cup milk
1/2 cup vegetable oil
1/4 tsp almond extract
Cupcake Directions: Preheat oven to 400 degrees Fahrenheit. Mix dry ingredients in a bowl. Add chopped strawberries. Set aside. Blend wet ingredients together in a separate bowl. Add mixture to dry ingredients and stir until just combined. Fill cupcake liners 3/4 of the way full and bake for about 12 minutes. Wait until cupcakes are cool before frosting.
1- 5.1 oz. box vanilla pudding mix
1-1/2 cups milk
8oz cool whip
Frosting Directions: Beat milk with pudding mix for 2 minutes. Allow to sit in fridge until soft set. Fold in cool whip.