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30 MIN
30 MIN


Vanilla Frosting

Chocolate Frosting


  1. Preheat the oven to 180 °C (350 °F).
  2. Place paper liners into 10 to 12 muffin cups.
  3. In a bowl, cream the butter with the sugar and vanilla extract. Add the eggs, one at a time, beating constantly.
  4. In another bowl, combine the flour, baking powder, and salt. In another bowl, combine the yogurt and milk.
  5. Add the dry ingredients to the egg mixture alternately with the yogurt mixture.
  6. Spoon the batter into the cups, filling ¾ up the cups. Bake in the middle of the oven for about 30 minutes or until a toothpick inserted in the centre of a cupcake comes out clean.

Vanilla or Chocolate Frosting

  1. In a bowl, beat all the ingredients with an electric mixer until smooth and creamy. Colour the vanilla frosting, if desired.


  1. Excellente recette de cupcake avec le yougourt c’est très facile à faire et très moelleux !

  2. Made this recipe and thought i followed the instructions. I even weighed-out all the ingredients. The only mistake i made was not alternating between dry and wet when mixing in the yogurt. Once the batter was done it seemed very thick. i baked the cupcakes and they were so dense tasted almost like scones.

  3. Delicious recipe, the cupcakes are moist and yummy. I really like the addition of yogurt, it helps keep the cupcakes moist.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.