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Cake Mix Yogurt Cupcakes or Cake

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Cake Mix Yogurt Cupcakes or Cake
Dairy Dairy
Easy Easy
8 Servings
Allergens

Contains

- Dairy - Gluten - Wheat
30 Minutes
Diets
- Vegetarian - Pescatarian

Ingredients

Cake Mix Yogurt Cupcakes or Cake

  • 1 18.25-ounce box moist-style cake mix

  • 1 cup fat-free Greek-style yogurt

  • 1 cup water

Directions

1.

Pre-heat oven to 350 degrees Fahrenheit. Spray a 9×13-inch pan with non-stick spray or prepare liners for 18 cupcakes.

2.

In a large bowl, whisk together all three ingredients. Be very careful to get out all the dry pockets of cake mix (when you think you’ve mixed enough, keep mixing for another two minutes).

3.

Pour into the 9×13 or divide evenly between the 18 cupcake liners (do not fill more than two thirds of the way full). Refer to the back of the cake mix box for approximate baking times based on the size cake (or cupcakes) you are making.

Notes:

In an attempt to make this non-dairy, I used plain yogurt instead of Greek style and soy-milk for extra moisture instead of the water. This was so disgusting that I just threw them all out in the garbage. I can’t imagine that the change from Greek-style milk-based yogurt to regular soy-based yogurt could have made such a difference to the texture so to me, this recipe is just a dud. You may feel differently, so please be sure to comment if you tried this and enjoyed it!

This recipe image was generated using AI.

Recipe tags

cake cake mix cupcakes easy prep hacks kid-friendly kids yogurt
Cake Mix Yogurt Cupcakes or Cake

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