Easy Yellow Cupcakes

Heart cupcake
five_whole_stars
Click a Star to Rate This Recipe
Serves 12| Hands-On Time: | Total Time:

Ingredients

  • 1 3/4 cups cups all-purpose flour, spooned and leveled
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3/4 cup plain low-fat yogurt
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • large eggs
  • 1 teaspoon pure vanilla extract
  • Easy Cream Cheese Frosting

Directions

  1. Heat oven to 375° F. Line a standard 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a large bowl, whisk together the yogurt, butter, eggs, and vanilla. Add the flour mixture and mix until incorporated.
  3. Divide the batter evenly among the muffin cups. Bake until golden brown and a toothpick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the cupcakes to a wire rack and let cool before frosting.
By August, 2010

Nutritional Information

  • Per Serving
  • Calories 476
  • Fat 23g
  • Sat Fat 14g
  • Cholesterol 93mg
  • Sodium 260mg
  • Protein 5g
  • Carbohydrate 64g
  • Sugar 49g
  • Fiber 0.5g
  • Iron 1mg
  • Calcium 104mg
What does this mean? See Nutrition 101 .

Quick Tip

Cracked eggshells
As with produce, take eggs and milk from the back of the case; older merchandise tends to be pushed forward.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.