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Strawberry Pineapple Greek Yogurt Cupcakes

Ingredients

Pineapple Greek Yogurt Cake:

  • 1 box Yellow cake mix
  • 3 eggs
  • 3/4 C. crushed pineapple
  • 1/2 C. non-fat plain greek yogurt
  • 1/3 C. oil
  • 2 tsp. vanilla extract

Strawberry Frosting:

  • 1 C. butter softened
  • 1/4 C. strawberry puree a few strawberries blended down in a blender
  • 3-4 C. powdered sugar
  • NOTE: You can top cupcakes with chopped strawberries tossed in a little sugar. This is the healthier option and still delicious!

Instructions

  1. 1. Preheat oven to 350 degrees and line pans with cupcake liners.
  2. 2. Sift cake mix into a small bowl and set aside.
  3. 3. In a large bowl, combine eggs, crushed pineapple, greek yogurt, oil and vanilla until smooth.
  4. 4. Stir in cake mix.
  5. 5. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
  6. 6. Let cool.
  7. 7. Strawberry Frosting: Beat butter for 2 minutes. Add strawberry puree and slowly add in powdered sugar until you reach your desired thickness. (You may need to add more than the recommended amount depending on the heat of where you live!)
  8. 8. Pipe onto cooled cupcakes and top with a fresh strawberry!