Yogurt Vanilla Cupcakes

Prep Time
20 mins
Cook Time
15-17 mins
Oven Temp
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  • 1 cup sugar
  • 1 ¾ cups all-purpose flour, sifted
  • 1 ½ tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. baking soda
  • ¼ cup unsalted butter, softened
  • 1 tsp. vanilla extract
  • 2 large eggs
  • ⅓ cup Hans Dairy 3.2% Natural Yogurt
  • ¼ cup canola oil
  • ⅔ cup milk


In a medium bowl, combine the sugar, flour, baking powder, baking soda and salt, Set aside. In a large bowl, cream the butter. Stir in the eggs, vanilla, yogurt, canola oil, and milk. Add the dry mixture into the wet mixture and stir until just combined. Fill paper-lined muffin tins about ⅔ of the way, and bake for 15–17 minutes. Cool cupcakes completely before frosting. (Count cupcakes if you plan to leave the room).

Cream Cheese Frosting
  • 8 oz pkg of cream cheese (room temperature)
  • 4 Tbsp maple syrup (more if you prefer it sweeter)

Place both ingredients in food processor and blend until smooth. Top each cupcake with a dollop of frosting.