1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tsp. vanilla extract
1/2 cup yogurt covered raisins
1. Preheat the oven to 350F. Place all ingredients (except for the raisins) in a medium bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Stir in the yogurt covered raisins (if there are some really large ones in the mix, you can cut them in half, or chop them up to make smaller chunks). Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.
For the frosting:
16 oz your favorite yogurt
2. That's right, all you need to finish off these cupcakes is some yogurt. Simple, right!? Top each cupcake with a dollop of about 2 tablespoons of any yogurt you like.
Makes approximately 18 cupcakes
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