Remember earlier this month when I announced that today, February 27th, is Canada’s fifth National Cupcake Day – raising money for SPCAs and Humane Societies across the country? That’s right – today is all about cupcakes – and raising money to help animals in need all around Canada.
This is my fifth year participating and I’m a little short of my fundraising goal but am hopeful that this recipe might raise enough funds to get me there. After all, it’s a cupcake recipe for a great cause, what’s not to like? As I’m not able to host a bake sale today, I’m hosting a virtual/ in real life event – posting the recipe here and “in real life” I’ll take them to work today to share with my colleagues (because who can’t use a cupcake on a Monday?).
This year I was inspired by the ingredients in my fridge and the cute sprinkles I just ordered from Rosie over at Sweetapolita (love sprinkles? You’ll love Rosie’s store!). You can order them yourselves here. (NOT an affiliate link, I just love what Rosie does!). So, pink sprinkles and….. strawberry yoghurt…. I’ve been working on various versions of a classic French yoghurt cake for my book and while that one is not flavoured, I wondered if I might be able to use flavoured yoghurt in a similar recipe to replace some of the sugar and just for something a bit different.
Turns out, my idea worked beautifully, producing a fluffy cupcake that’s not too sweet. Perfect because we’ve topped with with a strawberry cream cheese frosting with a swirl of jam through it to take some of the tang off the cream cheese.
Strawberry yoghurt cupcakes with cream cheese frosting
Yoghurt cupcakes with a (strawberry) twist!
- For the cupcakes
- 1/4 cup (60 mL) vegetable oil
- 1/4 cup (50 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (250 mL) strawberry yoghurt (I used 0% Greek yoghurt)
- 1 1/2 cups (225 g) all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- For the frosting
- 250 g cream cheese, room temperature
- 1/2 cup (113 g/ 1 stick) unsalted butter
- 1/2 cup (65 g) icing sugar, sifted
- 3 tablespoons strawberry jelly or jam
- Pre-heat the oven to 350˚F. Place paper liners in 12 muffin tins.
- Beat the oil, sugar eggs and vanilla using a handheld electric beater until creamy (about 2 minutes).
- Fold in the yoghurt with a rubber spatula and gently mix until incorporated
- In a separate bowl, measure the flour, baking powder and salt and whisk to combine.
- Continuing to use the rubber spatula, incorporate the dry ingredients into the wet ingredients and mix until just combined.
- Use a 3-tablespoon cookie scoop to divide the batter between the muffin tins.
- Bake for 20 minutes until the cupcakes are just starting to turn golden brown on top and are springy to the touch. A toothpick inserted into the center of the cakes will come out clean.
- Remove muffin tin from the oven, place on a wire cooling rack and allow to cool for 5 minutes.
- Remove the cupcakes from the muffin tin and allow to cool completely before icing.
- Make the frosting:
- Combine cream cheese and butter with a handheld electric hand-held beater until soft and creamy.
- Gradually add the icing sugar mixing until all the sugar is incorporated.
- Swirl the jam through with a rubber spatula.
- Decorate your cupcakes, sprinkles optional!
Help me support animals in need!
Today, I’ll be sharing these cupcakes with my colleagues in return for donations. However, if you like the look of the recipe here today, you’re welcome to donate too. If you’d like to visit my “online bakery”, just head to my personal page on the National Cupcake Day website, where you will be able to donate to the cause.
Donations will help shelters across Canada give a surrendered cat or dog a new forever home, rescue a neglected or abused animal and give them a second chance at a new life, and provide emergency surgery injured animals. Go on, the cats and dogs of Canada will thank you
Other cupcakes you might also enjoy:
National Cupcake Day 2013: Chocolate Coconut Cupcakes
National Cupcake Day 2014: Jaffington Cupcakes
National Cupcake Day 2015: Little Orange and Almond Cupcakes
National Cupcake Day 2016: Jam and Cream Butterfly Cupcakes
About SPCAs and Humane Societies
SPCAs and Humane Societies across Canada participating in this year’s National Cupcake Day are dedicated to a variety of life saving work that may include: enforcing animal welfare legislation; rehabilitation and adoption for lost, abused and abandoned animals; advocacy for companion, wild and farm animals; and humane education.
Please note: This post contains Amazon affiliate links, meaning if you click over and purchase something, I will receive a very small percentage of the purchase price which goes towards maintaining eat. live. travel. write. Thank you in advance!