2cupsStrawberry Greek yogurt (non-fat)500 g (about a container)
low sugar maple syrup (optional)
Preheat oven to 350 F.
Mix all ingredient (except greek yogurt ) together.
Pour batter ⅔ full into muffin tin lined with paper cups.
Bake for 20 minutes.Cool.
Fit pastry bag with 1M tip and fill to ½ full with greek yogurt. ***See video in notes, if you're not sure how to pipe with a 1M tip. And use the 2nd technique - the 'rose swirl'.
Pipe greek yogurt onto pupcakes . (if you don't have a pastry bag, cut a hold in the end of zip lock and swirl it on)
Garnish with strawberry and serve with low sugar maple syrup (optional)
NOTE: If you're not sure how to pipe the topping on to the pupcake, check out this video: How to frost a cupcake with a 1M tip * Use the second one (the rose swirl). Keep in mind that the Greek yogurt is runnier than the icing, so it won't be as firm of a swirl (compared to using icing). NOTE: You can make 12 regular sized pupcakes, then use the remaining batter to make mini pupcakes. Or it makes approximately 40 mini pupcakes.
Strawberry Gingerbread Pupcakes
Amount Per Serving (1 pupcake)
Calories 163Calories from Fat 27
% Daily Value*
Vitamin A 85IU2%
Vitamin C 84.6mg103%
* Percent Daily Values are based on a 2000 calorie diet.