My little love and I made some cupcakes together as requested by her, and the turnout was surprisingly good! These cupcakes aren’t without sugar, but it is a fraction of the amount compared to conventional recipes, and it reminded me how a little sugar really does go a long way. They are also higher in protein with eggs and greek yogurt, and very tasty overall.
My 4 year old loved here first few bites then claimed they were “too sweet”, so perhaps we could have gotten away with less. Anyways, the most fun was making them together, she is an excellent little helper, and of course I always need to prime myself for a little “letting go”, and adding some mess into the expectations when baking with a little one, but once MY expectations are set, we can just have fun!
Ingredients
1/4 cup butter softened
1/3 cup sugar (consider using coconut sugar)
1/4 cup plain Greek yogurt
1/4 cup milk
1 tsp vanilla
2 eggs
1 1/4 tsp baking soda
1 1/4 tsp baking soda
1 cup flour (can opt for gluten free flour like almond flour if preferred)
Directions
- Cream butter and sugar with mixer until fluffy
- Beat in yogurt, milk, vanilla, eggs
- Add baking soda, baking powder, flour and gently* stir into wet mixture to combine
- Scoop into muffin liners
- Bake for 18-20 minutes at 350
- Cool on a rack and spread icing on when completely cool.
*Do not over-mix dry ingredients into wet, or muffins will not rise as much. Just stir until combined.
Icing
Beat 8oz softened cream cheese with 1/4 cup Greek yogurt, add 2tbsp maple syrup (or more if you want them to be sweeter), beat with electric mixer until fluffy. We mixed a little colour in, but feel free to omit and decorate however you like.
And after we finished the cupcakes, she turned to me and said “I feel proud mummy” (Cue heart explosion), that moment made the mess of baking all worth it!
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