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Guilt-free vanilla cupcakes that are just as moist and delicious as the real thing? Yes, please. Creamy VOSKOS® Vanilla Greek Yogurt is used in both the cupcake batter and frosting to make these sweet confections a healthier holiday hit.

Ingredients

1 1/2 cups white whole-wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup sugar
1/4 cup canola oil
2 eggs, lightly beaten
5.3 ounces VOSKOS® Nonfat Vanilla Greek Yogurt
2 tablespoons reduced fat milk
1 teaspoon pure vanilla extract
For Frosting
15.9 ounces VOSKOS® Nonfat Vanilla Greek Yogurt, strained overnight in the fridge, in a fine-mesh strainer
1 teaspoon pure vanilla extract
1 cup powdered sugar

Directions

Preheat oven to 350°F. Line 12 muffin cups with liners and spray with nonstick spray.

In a large bowl, whisk together the flour, baking powder and salt.

In a medium bowl, whisk together the sugar and the oil. Add the eggs, one at a time, then add VOSKOS® Vanilla Greek Yogurt, milk and vanilla.

Gradually pour the liquid mixture into the flour mixture, mixing to combine.

Using an ice cream scoop, fill each muffin cup half full. Bake 15-18 minutes, or until a toothpick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack, then transfer to rack to cool completely.

To make the frosting, use a hand-held electric whisk set to medium to beat the yogurt and vanilla. Gradually add the powdered sugar, beating until thick and creamy.

Nutrition

Serves: 12

Calories: 239.8
Total Fat: 5.6 g
Total Carbohydrates: 40.4 g
Protein: 6.7 g

Voskos®

Greek Yogurt Vanilla Cupcakes

Ingredients

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Nonfat Vanilla