Reduced-Sugar Vanilla Cupcakes
Preparation
30 MIN
Cooking
25 MIN
Cooling
1 H
Servings
12
Freezes

Reduced-Sugar Vanilla Cupcakes

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

  1. 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.
  2. In a bowl, combine the flour, baking soda and salt.
  3. 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.
  4. 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

  1. 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.
  2. Using a pastry bag fitted with a plain or star tip, or with a small offset spatula, ice the cupcakes.

Note

The cupcakes freeze well without icing.