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Easy Strawberry Cupcakes with Strawberry Buttercream
Ingredients
- For the Cupcakes
- 1 (15.25 ounce) package French Vanilla cake mix (see note below)
- 1/2 (3.4 ounce) package instant vanilla pudding mix
- 1 cup Greek strawberry yogurt
- 3/4 cup vegetable oil
- 1/2 cup water
- 4 eggs, lightly beaten
- 2 teaspoons pure vanilla extract
- 1 cup diced fresh strawberries (about 10 medium berries)
- For the Strawberry Buttercream Frosting:
- 4 sticks (2 cups) unsalted butter, room temperature
- 1.5 pounds (24 ounces or about 5.5 cups) confectioners' sugar, sifted
- 2 teaspoons pure vanilla extract
- about 8 medium fresh strawberries, pureed (you'll need 4-5 tablespoons of puree)
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