Instructions

For the cupcakes:

• Preheat the oven to 325 degrees. Line two 12-cup muffin tins with 18 paper liners. TIP: try these DIY cupcake liners!
• In a medium mixing bowl, whisk together the flour, baking powder, and salt.
• Using a stand mixer, cream together the butter and sugar on medium-high speed until pale and fluffy, about 8 minutes. Add the eggs, one at a time, beating them in thoroughly between each and scraping the sides of the bowl as necessary. Add the vanilla, and mix well.
• Reduce the speed to low, and add the flour mixture in two batches, alternating with the Greek yogurt. Beat until well incorporated.
• Divide the batter evenly between the 18 lined muffin cups, about 1/4 cup in each.
• Bake until a toothpick inserted in the middle comes out clean, about 30 minutes. Let cool thoroughly on a wire rack, about 30 minutes.

Topping the cupcakes:

• Stir the honey into the diced strawberries and mix well.
• Prepare one batch of my favorite best buttercream frosting recipe, and spoon it into a pastry bag fitted with a large round tip.
• Using a teaspoon, scoop out a hole in the center of each cupcake. Fill the hole with 1-2 teaspoons of the strawberry mixture. Then pipe a large round of the buttercream around the strawberry filling. Top off with more strawberry filling.
• Refrigerate until ready to serve.