Ingredients:

  • 190 g all-purpose flour
  • 150 g granulated cane sugar
  • 5 g baking powder
  • 3 g baking soda
  • 1.5 g salt
  • 115 g unsalted butter, softened
  • 50 g large egg
  • 120 g plain Greek yogurt
  • 5 ml vanilla extract
  • 225 g cream cheese, softened
  • 55 g unsalted butter, softened
  • 240 g powdered sugar, sifted
  • 5 ml vanilla extract
  • 15 ml heavy cream (optional, for consistency)

Instructions:

  1. Cream together the softened butter and reduced sugar. Beat them for about 3-5 minutes until the mixture is pale and aerated. Beat in the egg and vanilla extract until smooth.
  2. In a separate bowl, whisk the flour, baking powder, baking soda, and salt. Alternately add the dry ingredients and the Greek yogurt to the butter mixture, mixing on low speed until just combined.
  3. Divide the batter equally among six small bowls. Add a tiny drop of gel food coloring to each bowl. Fold the color in gently with a spatula until the color is uniform.
  4. Spoon a small amount of each color into the cupcake liners, stacking them to create a striped effect. Bake at 350°F (175°C) for 18–22 minutes, or until the tops spring back when lightly touched.
  5. Let them cool completely on a wire rack. Beat the cream cheese and butter together until velvety. Slowly add powdered sugar, followed by heavy cream for consistency.