- 1/2 cup butter, softened
- 1 cup sugar (I mixed brown and white sugar)
- 1 teas. vanilla extract
- about 1/8 teas. almond extract
- 1/2 cup plain nonfat yogurt
- 1/2 cup vanilla nonfat yogurt
- 2 cups AP flour
- 1 egg
- 1 teas. baking soda
- 1/2 teas. baking powder
- jam (I used a three-berry jam)
- powdered sugar
Preheat oven to 350 degrees. Spray muffin/cupcake tins with nonstick spray.
In a bowl, cream butter, sugar and extracts. Beat in egg until smooth. In another bowl, mix flour, baking soda and baking powder. Stir into the sugar mixture, alternating with yogurt.
Scoop half the mixture into the muffin tins. Using a 1/2 teaspoon, drop a dollop of jam on top of each bit of batter. Put the rest of the mixture on top of each cupcake.
Bake for 350 for 30 minutes or until tooth pick comes out clean. Using a shaker or sifter, sprinkle powdered sugar on top.
Nate and I split one after dinner tonight (I didn't want to take something horrible into work!). They're really quite good--they're not dry at all and the jam gives it a nice kick. They aren't too sweet either, which I really like. I'm sure they'd be good with frosting, but they're just as good with just the powdered sugar.