Vanilla Cupcakes - Dairy Spot

Vanilla Cupcakes

Recipe and Image Courtesy of Chobani


  • 3 C all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1/2 C (1 stick) unsalted butter, at room temp
  • 2 C sugar
  • 4 large eggs
  • 1 C (8oz) Vanilla 0% Chobani Greek Yogurt


Preheat oven to 350°F. 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 and sugar 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.

Nutrition Information

Calories 145, Fat 9g, Saturated Fat 5g, Trans Fat 0g, Cholesterol 56mg, Sodium185mg, Carbohydrate 13g, Fiber 0g, Sugars 1g, Protein 4g;

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