St. Patrick's Day Yogurt Cupcakes

You won't feel as guilty when you indulge these St. Patrick's Day Yogurt Cupcakes, made with a cup of yogurt!

St. Patrick's Day Yogurt Cupcakes

How To Make St. Patrick's Day Yogurt Cupcakes

For the cupcakes

    1/2 cup unsalted butter, melted
    1 cup granulated sugar
    1 cup vanilla Greek yogurt
    2 large eggs
    1 teaspoon vanilla extract
    1 and 1/2 cups all-purpose flour
    1/2 teaspoon baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    1/4 cup milk

For the frosting

    3/4 cup unsalted butter, softened
    2 cups confectioners' sugar
    1 tablespoon milk
    light green food coloring (2 drops)
     St. Patrick's Day sprinkles (I get them from here)


Preheat the oven to 350F. Line 15 muffin cups with paper liners. Set aside.
In a large mixing bowl whisk together the melted butter and sugar. Beat in the yogurt. Add the eggs one at a time, beat well after each addition. Beat in the vanilla.
In a medium mixing bowl combine flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture alternating with milk. Begin and end with flour mixture. Mix until well blended.
Spoon batter into prepared pans, filling each cup 2/3 full. Bake for 25 minutes or until a wooden toothpick inserted into the center comes out clean. Remove cupcakes immediately from pans, and cool on a wire rack.

To make the frosting

Beat butter on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy. Beat in milk until frosting reaches spreading consistency.

Back to Top