Ingredients

Scale

3/4 cup salted butter, room temperature
1 cup sugar
2 eggs, at room temperature
2 teaspoons vanilla
1/2 cup strawberry (or plain) Greek yogurt
1/4 cup milk
2 Tablespoons strawberry cream liqueur (I used Tequila Rose)
1 2/3 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
12 whole strawberries, tops cut off

Instructions

Preheat the oven to 350 F. Line a 12-spot muffin tin with cupcake liners.
In a mixing bowl, cream the butter with the sugar until completely mixed. Stir in the eggs, then the vanilla, yogurt, milk and liqueur.
Add the flour, then sprinkle on the baking powder, salt & baking soda. Stir until the batter is smooth.
Fill each cup about 2/3 of the way full. Insert a whole strawberry in the center of the cupcake (pointy side down).
Bake at 350 F for about 20 – 25 minutes or until a toothpick inserted near the center comes out clean. The cupcake batter will rise up and around the berries as they bake.
Frost the cupcakes if you wish or top with light whipped cream and strawberries and enjoy!

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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