Strawberry Sundae Cupcakes
Sweet cupcakes with frosting make for a delicious healthy treat. Freeze these cupcakes unfrosted for 4-6 months, or store frosted in the fridge for 3-4 days.
Servings Prep Time
12serves 25minutes
Cook Time
20minutes
Servings Prep Time
12serves 25minutes
Cook Time
20minutes
Instructions
  1. Preheat oven to 375F and lightly grease or line with cases, 12 holes of a muffin tray.
  2. Combine flour, baking powder and stevia together in a bowl.
  3. In a separate bowl whisk together egg, oil, vanilla extract, 1⁄4 cup of the yogurt and all the milk.
  4. Add the wet ingredients to the dry and mix together until just combined.
  5. Divide evenly into the prepared muffin tins and bake for 15-20 minutes, until golden on top and a skewer inserted into the center comes out clean. Place on a wire rack to cool completely.
  6. Place the freeze dried strawberries into a food processor and process until a powder is formed. Set aside.
  7. Beat the butter and stevia baking sweetening using an electric mixer for a few minutes until creamy. Add the strawberry powder and remaining yogurt and beat for another few minutes to combine.
  8. Pipe or spoon the butter icing onto the cooled cupcakes.
  9. Top each cupcake with a fresh strawberry and some grated chocolate to serve.
  10. One cupcake is one serving. Store leftover cupcakes in an airtight container in the fridge for 3-4 days.
Recipe Notes

This recipe contains 154 calories per serve.

Print Recipe
Strawberry Sundae Cupcakes
Sweet cupcakes with frosting make for a delicious healthy treat. Freeze these cupcakes unfrosted for 4-6 months, or store frosted in the fridge for 3-4 days.
Course Snack
Prep Time 25 minutes
Cook Time 20 minutes
Servings
serves
Course Snack
Prep Time 25 minutes
Cook Time 20 minutes
Servings
serves
Instructions
  1. Preheat oven to 375F and lightly grease or line with cases, 12 holes of a muffin tray.
  2. Combine flour, baking powder and stevia together in a bowl.
  3. In a separate bowl whisk together egg, oil, vanilla extract, 1⁄4 cup of the yogurt and all the milk.
  4. Add the wet ingredients to the dry and mix together until just combined.
  5. Divide evenly into the prepared muffin tins and bake for 15-20 minutes, until golden on top and a skewer inserted into the center comes out clean. Place on a wire rack to cool completely.
  6. Place the freeze dried strawberries into a food processor and process until a powder is formed. Set aside.
  7. Beat the butter and stevia baking sweetening using an electric mixer for a few minutes until creamy. Add the strawberry powder and remaining yogurt and beat for another few minutes to combine.
  8. Pipe or spoon the butter icing onto the cooled cupcakes.
  9. Top each cupcake with a fresh strawberry and some grated chocolate to serve.
  10. One cupcake is one serving. Store leftover cupcakes in an airtight container in the fridge for 3-4 days.
Recipe Notes

This recipe contains 154 calories per serve.