Almond vanilla yogurt cupcakes

Did you know that you can substitute greek yogurt for sour cream in a baking recipe? I didn’t… until today when I realized I didn’t buy sour cream for my vanilla almond cupcakes.

I’ve made these cupcakes before and they were a hit. My 8 year old son liked them so much, he wanted some without frosting on it. Now that’s gotta be some good cupcake mix if you don’t need frosting on top! If you want to make cupcakes using greek yogurt, here’s what you do:

Gather your ingredients.

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, at room temperature
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup of Greek yogurt

-In a separate bowl, whisk the flour, baking powder and salt. Set aside.
-Using a hand blender, blend the room temperature butter and sugar until fluffy.
-Add in the eggs, one egg at a time, while beating.
-Add the vanilla and almond extract and stir. I also added a couple drops of red food coloring because I’m making 50 cupcakes and I want to make sure I know which cupcakes are the vanilla almond cupcakes. Plus, it’s a farm animal theme and I’ll make these cupcakes into little piggy cupcakes.
-Mix in the flour and greek yogurt into the batter alternately, starting and ending with the flour. Be careful not to over-mix or you’ll end up with hard batter.
-Place liners in a cupcake pan. Fill liners until 1/2 way or 3/4 way full.
-Bake at 350 degrees for 18 to 20 minutes.
-Let them cool and decorate.

I used this recipe to make piggy cupcakes.