Love for Food

first discovered this recipe a few years ago on the Cooking with Amy Blog and I've been using it even since. Comes out perfect all the time. The addition of yogurt helps keep these very moist and lowers the fat and calories. I always make these as an introduction to the spring. The pieces of strawberry mixed in the batter is reminiscent towards a strawberry shortcake. This would be great for Mother's day!
Ingredients: Serves Twelve
1/2 cup sugar

1/4 cup (1/2 stick) unsalted butter
1 large egg
6 ounces Dannon® All Natural Vanilla Low fat 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
Method:

• 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.
• Measure the dry ingredients into the bowl and blend, then fold in the strawberries.
• Divide the mixture equally between the 12 paper-lined cupcake cups. Bake for 20-25 minutes or until cake tester comes out clean.
• 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.