Preheat oven to 350 degrees. Line a standard muffin tin with cupcake papers.
Recipe
Author
Hy-Vee Balance Magazine
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Description
Use plain Greek yogurt in place of oil or butter in your cupcake mix. You'll get a tender and moist cake that will have everyone asking for your secret ingredient.
Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (16.5-oz.) pkg. Hy-Vee confetti deluxe cake mix | ||
| 1 c. water | ||
| 3 large egg whites | ||
| ¼ c. non-fat plain Greek yogurt | ||
| 1 (8-oz.) container Hy-Vee frozen whipped topping, thawed | ||
| 1 c. vanilla Greek yogurt | ||
| Rainbow sprinkles, if desired |
Things To Grab
- Standard muffin tin
- Cupcake papers
- 2 medium bowls
- Electric mixer
- Wire cooling rack
Directions
In a medium bowl, mix together cake mix, water, egg whites, and 1/4 cup plain Greek yogurt. Divide mixture between cupcake tins. Bake 15 to 20 minutes or until toothpick inserted near center comes out clean. Cool cupcakes on a wire cooling rack.
Stir together whipped topping and 1 cup vanilla Greek yogurt in another medium bowl. Spread yogurt mixture on top of completely cooled cupcakes. Garnish with sprinkles, if desired. Store in a covered container in the refrigerator.
Nutrition facts
Servings
110 Calories per serving
1 cupcake
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 0mg
- Sodium: 125mg
- Total Carbohydrates: 18g
- Protein: 1g
Daily Values
0%
Iron 0%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 0%