Strawberry Basil Cupcakes

Prep time: 15 minutes

Cook time; 15 to 20 minutes

1 1/3 cups flour

1 teaspoon baking powder

1/2 cup sugar

1/2 cup butter, softened

2 eggs

2 teaspoons vanilla

2/3 cup no sugar added coffee creamer

1 cup diced and lightly mashed strawberries

Toppings: Desired frosting, diced fresh strawberries, sliced  toasted almonds or crushed freeze dried strawberries

Preheat oven to 350°F and line 12 muffin cups with paper liners. Stir together flour, baking powder and salt in a medium bowl. Beat sugar and butter in a large bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract. Add dry ingredients to butter mixture alternately with creamer, beating just until dry ingredients are incorporated. Spoon into prepared muffin cups. Bake for 15 minutes or until a wooden pick inserted into the center comes out clean. Cool on a wire rack.

Frost with desired buttercream frosting or the cream cheese frosting below.

For filled cupcakes, scoop out a small amount from each cupcake using a melon baller, tiny spoon or a small sharp knife.

Cream Cheese Frosting:

3 1/2 cups powdered sugar

1/2 cup butter, softened

4 oz. 1/3 less fat cream cheese, softened

2 tablespoons vanilla almond milk, milk or no sugar added coffee creamer

1 teaspoon vanilla extract

Beat together all  frosting ingredients in a large bowl until light and fluffy. Spoon into a pastry bag or large zipper seal bag with 1/2-inch snipped off the end. For filled cupcakes, scoop out the center of each cupcake using a melon baller, a very small spoon or a small sharp knife. Pipe filling into each, adding a dollop of filling on top of each cupcake.