You can't go wrong with delicious vanilla cupcakes! To make these babies use Chobani Greek Yogurt.


  • 3 cups all-purpose flour

  • 2 tsp baking powder

  • 1 tsp salt

  • 1/2 tsp baking soda

  • 1 stick unsalted butter, at room temp

  • 2 cups sugar

  • 4 large eggs

  • 1 tsp vanilla extract

  • 1 cup plain Chobani Greek Yogurt


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    Cool 10 minutes in pan, then turn out onto wire rack. Cool completely before spreading with frosting.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 305kj
  • Fat Total 9g
  • Saturated Fat 5g
  • Protein 6g
  • Carbohydrate 50g
  • Sugar 29g
  • Sodium 231mg

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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