Preheat the oven to 180C/350F degrees. Line a 12 count muffin pan with muffin liners then set aside.
Roughly chop the strawberries and put in a food processor or blender. Whizz until strawberries form a puree.
In a bowl, mix together the flour, baking powder, baking soda, and salt, then set aside.
Melt the butter in a microwave or in a pan, and pour into a large mixing bowl. Stir in sugar, egg, yogurt, milk, and vanilla extract then mix until combined.
Mix the dry ingredients with the wet ingredients until the batter is smooth. Fold in the strawberry puree.
Divide between12 cupcake liners and bake for 25 minutes or until a knitting needle inserted in the center comes out clean.
Allow the muffins to cool completely while you make up the buttercream. In a medium sized bowl, cream the butter until it's light and fluffy, then carefully mix in the icing sugar until creamy and smooth. Finely chop the strawberries, or mush with a fork, then fold into the buttercream. If the mixture becomes too watery add more icing sugar until you reach the desired consistency.
Once the muffins are completely cool, top with the buttercream icing and any sprinkles you want.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.