Cupcake Deliciousness

I tinkered with a few cupcake recipes before I found a winner. Real Simple magazine's "Family" edition featured a quick and easy recipe for cupcakes with different variations on cream cheese frosting. I gave a it a tray and found a delicious winner. They are light, fluffy and moist - three characteristics I had a hard time nailing down in other recipes. The key to this recipe - yogurt. Something else, eat them within 24 hours or they tend to dry out.

Easy Yellow Cupcakes

hands-on time: 10 minutes

total time: 1 hour / makes 12 cupcakes (I actually got 16 out of the recipe)

1 3/4 c all-purpose flour, spooned and leveled

3/4 c granulated sugar

2 t baking powder

1/2 t baking soda

1/4 t kosher salt (I used sea salt)

3/4 c plain low-fat yogurt (I used vanilla)

1/2 c (1 stick) unsalted butter, melted and cooled

2 large eggs

1 t pure vanilla extract

1. Heat oven to 375 degrees F. Line a standard 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

2. In a large bowl, whisk together the yogurt, butter, eggs, and vanilla. Add the flour mixture and mix until incorporated.

3. Divide the batter evely among th emuffin cups. bake until golden brown and a toothpick inserted in the center of a cupcake comes out clean, 18-20 minutes. Transfer the cupcakes to a wire rack and let cool before frosting.

Easy Cream Cheese Frosting

hands-on time: 5 minutes

total time: 5 minutes / makes 2 1/4 cupes

(enough for 12 cupakes) ... (I was able to frost closer to 30 cupcakes)

1 8-oz bar cream cheese, at room temperature

1/2 c (1 stick) unsalted butter, at room temperature

1 t pure vanilla extract

3 1/2 c confectioners' sugar

1. Using an electric mixer, beat the cream cheese, butter, and vanilla until smooth.

2. Add the sugar and beat until fluffy. If necessary, slightly chill the frosting to stiffen it before using.

*Mix 1/3 c creamy peanut butter into the frosting for a smooth PB taste!

Enjoy!!