Cupcakes. With sprinkles. And… Greek yogurt! Would you expect much else from me?
I’m sharing these cupcakes today because it’s my mom’s birthday. Happy birthday, mom! 🙂 I’m a thousand or so miles from my mom, so I figured we can just share a virtual cupcake today.
In fact, let’s all share a virtual cupcake, OK?
If you were wondering whether substituting Greek yogurt for part of the “normal” fat called for in cupcakes (like butter or oil) can still yield a tasty little cupcake, the answer is a big yes. In fact, I’d go so far as to say that these little cakes made with Chobani vanilla Greek yogurt are even more moist.
In addition to Greek yogurt, I used coconut oil in these cupcakes, which I personally believe is the secret to a delicious made-from-scratch vanilla cake. Coconut oil was once pretty hard to find, but I see it popping up in stores all over the place these days. Try it if you see it! (but if you don’t have it, just replace the coconut oil called for in this recipe with softened butter).
As for the frosting, it’s packed with Greek yogurt as well. The trick with the frosting is to strain the yogurt overnight before making the frosting, so that you’ve got a super thick yogurt to work with. Otherwise you’ll end up with a really runny frosting that falls right off the cupcake. The horror!