Name: Reduced-Sugar Vanilla Cupcakes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 serving(s)
Ingredients: 1 ¾ cups (265 g) unbleached all-purpose flour; 1 tsp baking soda; ¼ tsp salt; ½ cup (125 ml) canola oil; ½ cup (105 g) sugar; 1 tsp (5 ml) vanilla; 2 eggs; ¾ cup (180 ml) plain Greek yogurt; 1 block (250 g) cream cheese, softened; 1/3 cup (45 g) icing sugar; ½ cup (125 ml) plain Greek yogurt; 1 tsp (5 ml) vanilla; Food colouring (optional)

Ingredients

Cupcakes

1 ¾ cups (265 g) unbleached all-purpose flour
1 tsp baking soda
¼ tsp salt
½ cup (125 ml) canola oil
½ cup (105 g) sugar
1 tsp (5 ml) vanilla
2 eggs
¾ cup (180 ml) plain Greek yogurt

Icing

1 block (250 g) cream cheese, softened
1/3 cup (45 g) icing sugar
½ cup (125 ml) plain Greek yogurt
1 tsp (5 ml) vanilla
Food colouring (optional)

Preparation

Cupcakes

With the rack in the middle position, preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper or silicone liners.
In a bowl, combine the flour, baking soda and salt.
In another bowl, whisk the oil, sugar and vanilla with an electric mixer. Add the eggs, one at a time, until smooth. Add the dry ingredients alternating with the yogurt until well combined. Divide among the muffin cups.
Bake for 25 minutes or until a toothpick inserted in the centre of a cupcake comes out clean. Let cool completely on a wire rack, about 1 hour.

Icing

In a bowl, whisk the cream cheese and icing sugar with an electric mixer until the sugar has dissolved. Whisk in the yogurt and vanilla. Add a few drops of food colouring to colour the icing, if desired.
Using a pastry bag fitted with a plain or star tip, or with a small offset spatula, ice the cupcakes.

Note from Ricardo

The cupcakes freeze well without icing.

Reduced-Sugar Vanilla Cupcakes

Categories

Ingredients

Cupcakes

Icing

Preparation

Cupcakes

Icing

Note from Ricardo

Personal Note