Healthier Vanilla Cupcakes With 2-Ingredient Frosting
Welcome to your new go-to vanilla cupcake recipe! These healthier vanilla cupcakes contain less sugar and butter than an average cupcake. They're secretly healthy - perfect for children's birthday parties or any special occasion. With their 2-ingredient white chocolate cream cheese frosting they're super easy to make, but no one will ever know they're healthy.
Add half of the flour, half of the yogurt and half of the milk to the butter/sugar/eggs mixture and whisk again until just combined. Don't overmix.
1.5 cups plain flour, ⅓ cup Greek yogurt, ⅓ cup milk
Add the rest of the flour, milk and yogurt and whisk again until just combined.
Place cupcake cases in a cupcake/muffin pan. Fill each case about half way with batter.
Bake for about 15 minutes or until a skewer or knife poked into the centre of a cake comes out clean. Leave to cool completely on a wire rack.
To make the frosting
When the cakes have cooled completely, break the white chocolate up into a bowl or jug. Melt in the microwave in 30-second bursts (I find 3 bursts is about right). If you prefer, melt in a bowl over a pan of boiling water. Do not let the bottom of the bowl touch the water.
7 ounces white chocolate
In another bowl or jug, beat the cream cheese with a hand held whisk. Slowly drizzle in the melted white chocolate and whisk until well combined.
9 ounces cream cheese
Working quite quickly, scrape the frosting into a piping bag with a nozzle on it. Pipe small swirls of frosting onto the cakes. I usually start from the outside and work in. Add sprinkles if you like.
sprinkles of your choice
Video
Notes
Creaming the butter and sugar
I find that creaming the butter and sugar for at least 2 or 3 minutes until really light and fluffy ensures that you get nice fluffy vanilla cupcakes. Then whisk in the eggs one by one for a minute or so longer.
Piping
After you've made the frosting, you'll need to work quite quickly to frost the cakes before the chocolate sets too hard.Ideally, ask someone to help you hold open the piping bag so that you can scrape it in more easily. I have managed to do it by myself but it was a bit messier than having someone help me! You can choose any piping nozzle that you like. I usually pick a medium sized one. Pipe quickly and confidently from the outside in. Don't go overboard with the amount of frosting on each cake. Just pipe a smallish swirl onto each cupcake. This way you won't run out of frosting!
Storing & freezing the cakes
You can store these cakes in the refrigerator in an airtight container for 2-3 days. Leave out of the fridge for a while before serving to let the frosting soften a little.I've frozen these cupcakes both frosted and unfrosted. Obviously though if you freeze them already frosted store them in one layer in a large container and store them upright so that the frosting doesn't get squished! They'll store well in the freezer for 2-3 months. Let defrost in the fridge overnight.