You can't go wrong with delicious vanilla cupcakes! To make these babies use Chobani Greek Yogurt.
Preheat oven to 180°C. Line 2 standard (12-cup) muffin tins with paper liners. Whisk together Chobani, baking powder, salt, and baking soda. Set aside.
With electric mixer set at medium speed, beat butter, sugar and vanilla until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined.
With mixer on low speed, gradually beat in three additions of flour mixture, alternating with two additions of Chobani, beginning and ending with the flour.
Divide batter evenly among muffin cups, filling each 2/3 full. Bake until toothpick inserted into center of cupcake comes out clean, 15 to 20 minutes.
Cool 10 minutes in pan, then turn out onto wire rack. Cool completely before spreading with frosting.
Nutritional analysis per serving (14 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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