Mother’s Day Cupcakes
- Preparation: 20min
- Cooking Time: 15-20min
- Serves: 12 cups
Preheat oven to 175°C . Grease and flour a 12-cup muffin pan (or Two x 3-cup mini Bundt pan), taping out the excess flour.
In a large mixing bowl, whisk the dry ingredients together.
In a stand mixer fitted with the whisk attachment, cream the EVOO and sugar on medium-high speed until light and fluffy, 3 to 5 minutes.
Add the eggs, one at a time, beating until incorporated after each addition. Add the vanilla extract and beat just to combine.
Add the flour mixture and mix just until no streaks of flour remain. Add the greek yogurt and mix just until combined.
Divide the batter evenly into the muffin wells. Bake for 15-20 minutes or until a tester inserted into the center comes out clean.
Cool and serve.