Cranberry Cupcakes

By cwaldron09

Using Greek yogurt instead of cooking oil in the cupcake mix provides more protein!

Ingredients

• Frosting:
• 2 cups whole wheat flour
• 1 1/4 tspn baking powder
• 3/4 tspn salt
• 1/2 tspn baking soda
• 5 tbspn unsalted butter
• 1 1/4 cup sugar
• 2 large eggs
• 1 tspn pure vanilla extract
• 2/3 cup plain Greek yogurt
• 1/2 cup chopped cranberries
• 1 cup Greek yogurt
• 1 tspn vanilla extract
• 1/2 cup powdered sugar
• 1/4 cup chopped cranberries

Details

Servings 12
Preparation time 15mins
Cooking time 25mins
Adapted from seventeen.com

Preparation

Step 1

Preheat oven to 350F. In a bowl, whisk flour, baking powder, salt,and baking soda. Set aside.

With an electric mixer, beat butter and sugar. Next, beat in eggs one at a time, then add vanilla. Alternate adding the flour mixture and the Greek yogurt, a little at a time until it's all mixed in. Add chopped cranberries and mix until blended.

Divide the batter among 12 muffin cups with paper liners. Bake about 15 to 20 minutes, until a toothpick comes out clean. Let cool, then frost.

Frosting:
Mix yogurt, vanilla, powdered sugar, and cranberries. Let it thicken in the fridge, then frost.