Yogurt Vanilla Cupcakes W Chocolate Frosting
Indulge in the perfect balance of light, airy sweetness and rich, velvety decadence with these Yogurt Vanilla Cupcakes with Chocolate Frosting. Featuring moist vanilla cupcakes made with Greek yogurt for a tangy twist and added tenderness, these treats are an elevated take on a classic dessert. Topped with a luscious chocolate frosting whipped to creamy perfection, these cupcakes offer an irresistible combination of flavors in every bite. Ready in under 40 minutes, they’re ideal for birthdays, gatherings, or anytime you’re craving something special. Elevate your baking game with this easy yet elegant recipe—an absolute must-try for vanilla and chocolate lovers alike!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.75 cups Granulated sugar
- 2 teaspoons Vanilla extract
- 2 units Large eggs
- 0.5 cups Plain Greek yogurt
- 0.25 cups Whole milk
- 1.5 cups Powdered sugar
- 0.5 cups Unsalted butter, softened (for frosting)
- 0.25 cups Cocoa powder
- 1 teaspoons Vanilla extract (for frosting)
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream the butter and sugar together until light and fluffy, about 2-3 minutes.
Add the vanilla extract and eggs to the butter mixture, one at a time, beating well after each addition.
Mix in the Greek yogurt until completely incorporated.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
While the cupcakes cool, make the chocolate frosting. In a medium bowl, beat the softened butter until creamy.
Gradually add the powdered sugar and cocoa powder, mixing on low speed until fully combined.
Stir in the vanilla extract and heavy cream. Increase the speed to high and whip the frosting until light and fluffy, about 2-3 minutes.
Once the cupcakes are completely cool, frost them with the chocolate frosting using a piping bag or an offset spatula.
Serve and enjoy your Yogurt Vanilla Cupcakes with Chocolate Frosting!
Nutrition Facts
Calories |
4082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.8 g | 283% | |
| Saturated Fat | 135.0 g | 675% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 938 mg | 313% | |
| Sodium | 1515 mg | 66% | |
| Total Carbohydrate | 493.1 g | 179% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 335.8 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 375 mg | 29% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 977 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
