Reduced-Sugar Vanilla Cupcakes
Reduced-Sugar Vanilla Cupcakes
Ingredients
- 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
- 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)
Instructions
- 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.
- In a bowl, combine the flour, baking soda and salt.
- 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.
- 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.
Reduced-Sugar Vanilla Cupcakes