Vanilla Yogurt Cupcakes with Buttercream Frosting

Vanilla Yogurt Cupcakes

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Course: Desserts

This recipe was prepared using Braun’s MultiQuick 7 hand blender with its whisk attachment.

Ingredients

For the cupcakes

  • ½ cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • ½ cup low-fat French vanilla yogurt*
  • 2 large eggs
  • 1 ½ cups unbleached all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp table salt

For the Frosting (Yields about 1 ½ cups of frosting)

  • ½ cup stick of butter (8 tablespoons)
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream
  • 2 cups of confectioners’ sugar

  1. Adjust oven rack to middle position and preheat oven to 350°F. Line a cupcake pan with paper or foil liners.
  2. Cream together the softened butter and sugar using Braun’s MultiQuick 7 hand blender with its whisk attachment until the mixture is fluffy—start on a slow speed and gradually increase.  Add the yogurt and eggs and continue to beat.
  3. In a separate bowl, combine the flour, baking powder, and salt.  Slowly add this in three batches into the wet mixture, using the MultiQuick 7 whisk after each addition. Whisk for an additional 2 minutes, scraping down the sides. 
  4. Divide equally in the cupcake pans, and place into the oven.  Bake for 20-22 minutes, or until a toothpick comes out clean when inserted into the center.  Allow to cool on a wire rack.
  5. To prepare the frosting, place the softened butter in a bowl. Using Braun’s hand blender with its whisk attachment beat the butter until creamy, starting a slow speed and increasing speed as the mixture gets creamy.  Add the vanilla and cream and beat until combined.  Slowly add in the confectioners’ sugar, about ½ cup at a time, until the mixture is light and fluffy.
  6. To assemble the cupcakes, take a cooled cupcake and frost with the butter cream. For the holidays, some ideas are to use colorful sprinkles to decorate or dyed shredded coconut for Easter time.  They are also great topped with toasted nuts. To change the butter cream flavor, add ¼ tablespoon of an additional flavor like coconut extract or almond extract. 

*Note: works best with a good quality yogurt made without artificial sweeteners

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