Funfetti Yogurt Cupcakes with Buttercream Frosting
Rain or shine my day starts around 6 am. While making my morning tea I open the door letting the fresh air come in.
I can smell the fall crispy air.
Although the sun shines reminding us it’s still summer the nature seems to take a step forward.
Leaves are yellowing, squirrels are rushing up and down carrying acorns for the coming winter.
Next week the school starts. Another year trying to balance between mom, teacher, wife and food lover duties.
But before I start making notes on the calendar let’s celebrate summer with some Funfetti Cupcakes.
I also have another reason to celebrate. I’m now a ZipList Featured Partner and they brought you new features. You can now save your favorite recipes in one place, add ingredients to your shopping list and check it out at the store by using their Iphone or Android app.
Now back to these colorful cupcakes funfetti yogurt cupcakes.
The recipe is an adaptation of a pound cake my mom used to make when we were kids to which I added some Chobani Greek Yogurt, known to make cakes super moist.
You can skip the funfetti if you prefer, but I like adding them both to the cupcake and frosting. The more the merrier.
Yields 9 cupcakes
Funfetti yogurt cupcakes with Buttercream frosting - The addition of the Greek Yogurt makes these cupcakes super moist and the colorful funfetti will tempt you grab a second one
15 minPrep Time
20 minCook Time
45 minTotal Time
Save RecipeIngredients
- 1/2 cup (113 grams) butter room temperature
- 1/2 cup (100 grams) sugar
- 2 eggs
- 1/2 cup Greek fat-free yogurt ( I used Chobani)
- 1 tsp vanilla
- 1 cup (120 grams) self-rising flour (substitute with 1 1/2 tsp baking powder, 1/4 tsp salt and enough all purpose flour to measure 1 cup)
- 3 tbsp. funfetti (you can use mini chocolate chips instead or simply omit them)
- 1/2 cup (113 grams) room soft (but not melted) butter
- 1 1/2 cup (180 grams) powder sugar
- 1/2 tsp vanilla extract
- 2-3 tsp. heavy cream
Instructions
- Heat the oven to 350F. Line a cupcake pan with 9 paper liners. Set aside.
- In a mixing bowl, add the soften butter and sugar. With the paddle attachment on, beat until creamy.
- Add the eggs, one at a time, making sure the first egg is blended before adding the second one.
- Add the yogurt, vanilla and funfetti (if using) and the flour in 2 batches mixing until just combined.
- Scoop the batter into the prepared pan and bake for 18-20 minutes, until soft to the touch and/or a toothpick inserted int he middle comes out clean.
- Cool completely before frosting.
- To make the frosting, add the butter to a mixing bowl.
- With the whisk attachment on, whip the butter on medium to high speed for about 5 minutes, stopping once to scrape the sides of the bowl.
- Reduce the speed to low, add the vanilla extract and the sugar little by little waiting until it is mostly incorporated before adding more.
- Once all of the powdered sugar has been added, scrape the sides of the bowl, add 2 tsp on heavy cream and increase the speed to medium-high and whip until fluffy for about 2 minutes.
- If needed add more heavy cream.
- Frost the cupcakes and sprinkle more confetti on top.
- You can use whatever confetti you have on hand, or some to fit any (National) Holiday.
If you like these Funfetti yogurt cupcakes with Buttercream frosting you may also like
Mini Funfetti Cupcakes with Sprinkles from Kevin {&} Amanda
Homemade Funfetti Cupcakes from how Sweet it is
Homemade Funfetti Cupcakes from Simply Scratch
Funfetti Cupcakes from Gimme Some Oven
Sending love your way,
Roxana
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