Ultimate Cherry Vanilla Cupcake

Healthier Yogurt Frosting

I’ve finally mastered my perfect base cupcake recipe! It’s been kept easy and I can’t wait for you to try it! Soft, sugary vanilla cupcakes with a subtle almond flavour to perfectly complement its cherry partner.

Prep Time: 15 minutes

Cook Time: 17-19 minutes

Serving Size: 12 cupcakes

Ingredients

In a bowl, combine:

• 1/2 cup butter, melted

• 2 eggs

• 1 cup sugar

• 2 tsp vanilla

• 1/2 cup almond milk or milk of choice

In a separate bowl, combine:

• 2 cups flour

• 1/2 tsp baking soda

• 1.5 tsp baking powder

• 1/4 tsp salt

• 1 can pre-made cherry pie filling

Frosting

Combine and whisk:

• 1 cup yogurt (vanilla or cherry flavour)

• 1/2 cup icing sugar

• 1/2 tbsp cornstarch

• 1/4 cup cherry pie filling

• pinch of salt

Instructions

Preheat your oven to 375 and line a cupcake/muffin tin with parchment cups. I only trust the Paper Chef brand.

Using a spatula or wooden spoon, stir to together your wet ingredients with the dry ingredients and mix until a homogenous batter has formed - try not to overmix the batter.

Scoop your batter into your muffin trays, filling half way.

Add 1 tbsp or 2 of cherry filling (3-6 cherries) to each cupcake. Using a toothpick, gently stir the filling in with the batter. Using the rest of the batter, partially cover your cupcake and cherry filling with a little more batter.

Place in the oven for 17-19 minutes, let cool.

While they cook, prepare your favourite frosting or try my alternative yogurt based frosting. Its a little thinner than an actual frosting but it covers the cupcake beautifully and is really quite delicious with a lot less sugar. I recommend only frosting the cupcakes you plan on eating right away. The frosting should be stored in an airtight container in the fridge, separately.

Pro tip: the rest of the cherry filling can be heated in the microwave for 30 seconds, a freshly frosted cupcake sitting on top of the hot cherry jam, delectable.

Bonne Bouffe et Bonne Valentin!