Frosting Substitute You Need to Know About
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The Frosting Substitute You Need to Know About

Yogurt Honey Cupcakes

Sweet buttery frosting certainly has its place, but not every cupcake or cake needs to be topped with butter and sugar.

A simple frosting substitute will make your cupcakes much healthier and also cool and refreshing.

Instead of topping your cupcakes with frosting, substitute Greek yogurt!  I have a recipe on this site for Greek yogurt frosting where I sweeten the yogurt and add a little vanilla.  But sometimes, I skip the powdered sugar and flavoring entirely and just dollop or pipe the yogurt onto the cupcakes directly from the Greek yogurt tub.  To sweeten this frosting substitute a little, I drizzle the yogurt with honey or caramel or chocolate.  The yogurt “frosting” is shockingly good – especially on a hot day.

Unlike buttercream frosting, the Greek yogurt topping won’t hold a pretty swirl for very long; top cupcakes just before serving – for a cake, top with Greek yogurt and refrigerate until ready to serve.

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Frosting Substitiion
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5 from 1 vote

A Healthy Frosting Substitute

Sweet buttery frosting certainly has its place, but not every cupcake or cake needs to be topped with butter and sugar.
Course Dessert
Cuisine American
Keyword Greek yogurt, Greek yogurt frosting, healthy frosting recipe
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings 1 serving
Calories 21kcal

Ingredients

  • Greek yogurt to taste
  • honey chocolate syrup, caramel, or other sweet topping, to taste

Instructions

  • Just before serving, pipe, dollop, or spread cooled cake or cupcakes with Greek yogurt and drizzle with topping.
  • Refrigerate if not eating immediately.

Nutrition

Nutrition Facts
A Healthy Frosting Substitute
Amount Per Serving
Calories 21
% Daily Value*
Total Carbohydrates 5g 2%
Sugars 5g
* Percent Daily Values are based on a 2000 calorie diet.
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Note:  Astute readers will observe that I topped cupcakes with yogurt in my yogurt and honey cupcake recipe.  It was back in 2010, and after five years, the recipe seemed ripe for an update.  This new version differs greatly from the original.  Although I didn’t admit it (even to myself), the first version was really an incredibly dense muffin (gasp!).  You’ll now find an updated cupcake recipe in that old post that is lighter than the original, has a finer crumb, and uses white whole wheat flour for another healthy touch.

The Frosting Substitute You Need to Know About
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