Bet you can’t eat just one!
What You’ll Need:
1, 5.3-ounce cup Chobani Greek Yogurt
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup pumpkin puree, canned
3/4 cup sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups all-purpose flour
1/4 cup Whole Milk Plain Chobani Greek Yogurt
6 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 1/2 cups confectioners sugar, sifted
What to Do:
In a large bowl, combine the flour, baking powder, baking soda, pumpkin spice, and salt.
Beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add 1 teaspoon vanilla extract, pumpkin puree, and Chobani Greek yogurt. Scrape down the sides of the bowl to ensure that all ingredients are well mixed.
Add the flour mixture and mix until just incorporated. Do not overmix.
Line 12 muffin cups with paper liners. Fill each cup 2/3 full with batter.
Bake in a 350°F oven for 18-20 minutes, or until a toothpick inserted in the center of one of the cupcakes comes out clean.
Place on a wire rack to cool. For frosting, beat together Greek yogurt, cream cheese, butter, 1/2 teaspoon vanilla extract, and confections sugar and refrigerate until cold. Ice cupcakes using a pastry bag or butter knife. Do not ice cupcakes until they reach room temperature.
This post published in partnership with Chobani.