Chobani Coconut Yogurt Cupcake

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I love Superbowl Sunday, and not just because of the game.  I love the great snacks, foods and desserts that we enjoy on game day!  Today I thought I’d share a super easy and yummy Coconut Yogurt Cupcake made with Chobani yogurt!

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UPDATE:  I totally flaked and forgot to take pictures of the vanilla cupcakes, so when I made the chocolate version I used these babies as reference.  Sorry!

This recipe will give you about 20 cupcakes:

For the Cupcakes:

  • 1 cup all purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons of baking powder
  • 3 eggs
  • pinch of salt
  • 2 tablespoons of butter
  • 1 cup of Chobani Greek Yogurt
  • 2 teaspoons of vanilla extract

For the Frosting

  • 1/3 Cup of Chobani Yogurt
  • 1/2 Cup of Store bought Frosting

Directions:

    1. Preheat the oven to 350 degrees F and line your cupcake pan with cupcake papers.
    2. Combine flour, salt and baking powder in a mixing bowl; set aside.
    3. Whisk together egg yolks and add butter and sugar.  Fold yogurt and vanilla into egg yolk mixture.
    4. In a separate bowl, beat the egg whites until foamy.  Combine yolk mixture and egg whites.  Gently fold in flour.
    5. Bake in the oven for about 15-20 minutes. Remove from oven when a toothpick inserted in the center of the cupcake comes out clean.
Frosting Directions:
  1. Fold store bought icing and Chobani Yogurt until well blended.  Using a sandwich bag or a piping bag if you have one, pipe icing onto cooled cupcakes.

The family gave this recipe a thumbs up (literally) and I think it was pretty tasty.  So go on and make yourself a batch and watch how your team 😉 will eat this up!

xxoo,
Awilda

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