Strawberry season is one of my favorite times of the year. I love everything about strawberries . . how they look, taste, smell. .
I gave you guys a hint that there would be a few 
Today, I’ve partnered with 
This year, KitchenAid is debuting a brand new pink polka dot ceramic bowl in time for Mother’s Day to raise awareness for the fight against breast cancer and celebrate this partnership. So, consider this a sneak peek! These new ceramic bowls will be available on 
Classic flavors and pretty in pink . . what more could you want? And I got to use my beautiful new ceramic bowl to honor those battling with breast cancer and to celebrate all the survivors and this wonderful program, 
Strawberry Cupcakes with Fresh Whipped Cream
Ingredients
For the cupcakes:
- 1 2/3 cups cake flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon lemon zest or zest from 1 lemon
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/4 cup plain non fat yogurt
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons fresh lemon juice
- 5 drops red food coloring optional
- 3/4 cup diced fresh strawberries
- 6 whole strawberries for topping cut in half lengthwise
For the fresh whipped cream:
- 1 cup whipping cream or heavy cream very cold
- 1 teaspoon vanilla
Instructions
For the cupcakes:
- Preheat your oven to 350 degrees. Using a large mixing bowl, sift together the cake flour, baking powder, baking soda and salt. Add in the lemon zest, mix a little and set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, beat together the butter and granulated sugar until pale and fluffy (occasionally stopping and scraping down the bowl as needed).
- Add in the eggs, one at a time, mixing well after each addition. Add in the yogurt, vanilla and lemon juice and mix together again. With the mixer running on a low setting, slowly add in the flour mixture, a little at a time until all incorporated. Add the red food coloring (if using) and mix together until well blended. Using a rubber spatula, fold in the diced strawberries.
- Divide the cupcake batter among 12 paper lined muffin cups, filling each 3/4 full. Bake for about 20 to 25 minutes, or until a tester inserted into the center of cupcake comes out clean. Allow to cool in your muffin tin for at least 10 minutes before transferring to a wire rack. Let cool completely before topping with the fresh whipped cream.
For the whipped cream:
- Using your stand mixer fitted with the whisk attachment, pour cold heavy cream into the bowl and add the vanilla. Mix on medium speed for about 6 to 8 minutes, or until you see firm peaks. Transfer whipped cream to a piping bag fitted with a tip and pipe whipped cream onto the cooled cupcakes. Top with half a strawberry and enjoy!
Cupcake recipe adapted from 
Disclosure: This is not a sponsored post. I am honored to support KitchenAid and Cook For The Cure and to help spread the word about this wonderful cause and program.
