Ingredients:

  • 190g all-purpose flour
  • 150g granulated sugar
  • 15g natural cocoa powder
  • 5g baking soda
  • 2g salt
  • 1 large egg, room temperature
  • 80ml neutral oil (avocado or grapeseed)
  • 120g plain Greek yogurt (2%)
  • 60ml milk of choice
  • 5ml white vinegar
  • 5ml vanilla extract
  • 2 tsp red food coloring gel
  • 225g reduced-fat cream cheese, cold
  • 30g unsalted butter, softened
  • 120g powdered sugar
  • 5ml vanilla extract (for frosting)

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, sift together the all-purpose flour, natural cocoa powder, baking soda, and salt to ensure even distribution and aeration.
  3. In a separate large bowl, whisk the egg and granulated sugar until well combined. Incorporate the neutral oil, Greek yogurt, milk, vanilla extract, and red food coloring.
  4. Gradually fold the dry ingredients into the wet ingredients until just combined. Stir in the white vinegar last to activate the baking soda.
  5. Divide the batter evenly among the 12 cupcake liners. Bake for 20 minutes or until the tops spring back when lightly touched.
  6. While cupcakes cool completely, prepare the frosting: Beat the cold reduced-fat cream cheese and softened butter until smooth. Gradually add powdered sugar and vanilla, whipping until light and fluffy.
  7. Frost the cooled cupcakes and serve immediately or store in the refrigerator.