Cupcakes. With sprinkles. And… Greek yogurt! Would you expect much else from me? 😉
I’m sharing these cupcakes today because it’s my mom’s birthday. Happy birthday, mom! 🙂 I’m a thousand or so miles from my mom, so I figured we can just share a virtual cupcake today.
In fact, let’s all share a virtual cupcake, OK?
If you were wondering whether substituting Greek yogurt for part of the “normal” fat called for in cupcakes (like butter or oil) can still yield a tasty little cupcake, the answer is a big yes. In fact, I’d go so far as to say that these little cakes made with Chobani vanilla Greek yogurt are even more moist.
In addition to Greek yogurt, I used coconut oil in these cupcakes, which I personally believe is the secret to a delicious made-from-scratch vanilla cake. Coconut oil was once pretty hard to find, but I see it popping up in stores all over the place these days. Try it if you see it! (but if you don’t have it, just replace the coconut oil called for in this recipe with softened butter).
As for the frosting, it’s packed with Greek yogurt as well. The trick with the frosting is to strain the yogurt overnight before making the frosting, so that you’ve got a super thick yogurt to work with. Otherwise you’ll end up with a really runny frosting that falls right off the cupcake. The horror! 😉
[print_this]Vanilla Greek Yogurt Cupcakes and Frosting
Light and fluffy vanilla cupcakes made with vanilla Greek yogurt, that taste just as good as the boxed mix. The vanilla frosting is a lighter alternative to a vanilla cream cheese frosting.
Makes 12 cupcakes
Prep time: 30 minutes
Cook time: 20 minutes
- 1 large egg + 2 large egg whites
- 1/2 cup vanilla Greek yogurt
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup coconut oil (or unsalted butter, softened)
- 1/4 cup rainbow sprinkles, if desired (for a “funfetti” look)
Heat the oven to 350 degrees F. Line a cupcake pan with paper liners.
In a small mixing bowl, stir the eggs and yogurt with a wire whisk until combined. Set aside.
In a large mixing bowl, stir the sugar, flour, baking powder, baking soda, and salt. Add the coconut oil; beat with an electric mixer on medium speed until mixed. Add the egg and yogurt mixture, beating until smooth. Fold in the rainbow sprinkles, if desired.
Spoon the cake batter into the prepared muffin tins (each cup should be about 2/3 full). Bake 15 to 20 minutes or until the cupcakes are light golden brown. Allow the cupcakes to cool completely before frosting.
Vanilla Greek Yogurt Frosting
- 1/2 cup vanilla Greek yogurt, strained*
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
In a large mixing bowl, beat the strained yogurt and butter with an electric mixer on medium speed until smooth. Reduce the speed to low; add the powdered sugar ½ cup at a time, until smooth and creamy. Makes 2 ½ to 3 cups.
*Strain the yogurt for the frosting the night before making the cupcakes. Line a small bowl or container with a few paper towels; place the yogurt over the paper towels. Refrigerate overnight. The next day, you’ll have a very thick yogurt, perfect for using in a frosting recipe![/print_this]