For those times when you get a cupcake craving and have no need for a whole batch! These Greek Yogurt Funfetti Cupcakes are skinny so no worries if you eat them both!
Have you ever wanted a single cupcake? Or ended up devouring the whole batch before you realize you are surrounded with crumbs and icing all over your face?
Ya me neither…
It’s a dilemma I run into often, where a sweet tooth strikes but we all know how detrimental a whole batch of sweets staring at us can be. They just call our name. From every room in the house, I swear! But that all changed when I stumbled upon Christina’s, from Dessert for Two, blog. She makes some mean desserts (and savory foods too!) scaled down for two yet you would have no idea, as she is as petite and cute as the desserts that she whips up.
I had the pleasure of meeting Christina last fall at Chopped Con. Her humor, her charisma, her pleasantness, everything. I was sad to leave her as I enjoyed sitting next to her during the conference, chitchatting when we shouldn’t have. Another rule breaker. I knew I liked her from that moment!
Ever since then, we have kept in touch. Thank you social media! And to make it even more exciting, she is expecting her first baby this spring! Eee!
This baby is going to enter the world with a whisk in one hand and a bag full of sugar in the other. With a mama like hers (and I am sure a pretty stellar Dad), you know this baby is going to be in the kitchen once they are old enough to walk!
To honor Christina, myself and some other pretty talented bloggers have gathered for a little baby shower! And what better way to show my love than with cupcakes for two? After all, Christina showed me I don’t have to live with a plateful of cookies and a mouth covered in sugar every day.
While these cupcakes are full of flavor and sprinkles (!), I lightened them up by swapping butter for Greek yogurt and using Truvia rather than sugar. And what are funfetti cupcakes that are not full on vanilla? My personal favorite as I am more of a purist with my cupcakes.
And we all know that a bald cupcake is nothin but a muffin so I added my favorite type of icing: cool whip (or TruWhip, my fav). Light fluffy and super easy for a gal that is not much of a baker. I find that most frostings are too sweet for my liking so a few years ago, I started frosting cupcakes with cool whip and it ended up to be just the ticket I needed to devour all the cupcakes. Maybe that wasn’t such a good idea?
Well that is neither here nor there. We are here today to shower Christina! Girl, you are going to be a fantastic mother and I hope we get to cheers and chat again soon over too many cookies and cupcakes!
Make sure you check out all the other swoon worthy recipes from the other fabulous bloggers partaking in Dessert for Two’s Baby Shower!
Fizzy Grapefruit Margaritas from Well Plated
Earl Grey Cake with Vanilla Bean Buttercream from Country Cleaver
Mini Bourbon and Bacon Tater Tot Casseroles from Climbing Grier Mountain
Maple-Chia Overnight Oatmeal from Feed Me Phoebe
Lemon Cake for Two from Keep It Sweet Desserts
Mini Raspberry Rhubarb Pavlovas from The Baker Chick
Almond Berry Cake Parfaits for Two from Edible Perspective
Peanut Butter Bourbon Blondies from The Frosted Vegan
Mixed Berry Mascarpone Scones from Bluebonnet Baker
Greek Yogurt Funfetti Cupcakes for Two from The Housewife in Training Files
Bourbon Barbeque Sliders with Bleu Cheese from Saucy Pear
Steak Fajita Tacos for Two from The Sweetphi Blog
Mango Madeleines from Stetted
Citrus Salad with Mint, Honey, and Lime from Rachel Cooks
Parfaits for Two from Order in the Kitchen
Peanut Butter Chocolate Mousse with Coconut Whipped Cream from Joyful Healthy Eats
French Breakfast Puffs from Stephie Cooks
Blueberry Vanilla Cream Hand Pies from Eats Well With Others
Banana Pudding Cheesecake from The Domestic Rebel
- 1 egg white
- 2 tablespoons Truvia sugar
- 1 tablespoon melted coconut oil
- 2 tablespoons nonfat plain greek yogurt (I bet vanilla would be just as good!)
- 1 teaspoon vanilla
- ¼ cup all purpse flour
- ¼ heaping teaspoon of baking powder
- pinch of salt
- 1½ tablespoons almond milk
- 1 heaping tablespoon sprinkles
- ¼ - ½ cup TruWhip or Cool Whip
- Sprinkles, for garnish
- Preheat oven to 375 degrees. Line a muffin pan with 2 cupcake liners and spray with non stick spray.
- In a small bowl, add the egg white and Truvia. Whisk until combined. Add the melted coconut oil and vanilla stir until mixed. Fold in the flour, baking powder and salt. Mix until smooth. Stir in the almond milk and sprinkles. Divide batter equally between the 2 cupcake liners.
- Bake 15-17 minutes, or until cake is set. Let cool completely.
- To Frost: Pipe the cool whip onto the cupcakes and add the sprinkles. Serve immediately.
Hungry for more skinny desserts?
If you make this recipe, make sure to snap a photo and hashtag it #HOUSEWIFEINTRAININGFILES. I’d love to see what you are cooking up in your kitchen!