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(makes enough for 24 regular cupcakes)
Ingredients
2 (5.3 oz) containers Stonyfield Farm Oikos Vanilla Greek Yogurt
1 Tbsp honey
1/2 tsp ground cinnamon
1/2 cup smooth peanut butter (I used Jif)
3/4 cup powdered sugar
Directions
Whisk the yogurt, peanut butter and honey until all ingredients are incorporated. Add the cinnamon. Sift in the powdered sugar and whisk until incorporated. Top each cupcake with about a tablespoon of the frosting. Refrigerate cupcakes for up to 3 days.
Ingredients
2 (5.3 oz) containers Stonyfield Farm Oikos Vanilla Greek Yogurt
1 Tbsp honey
1/2 tsp ground cinnamon
1/2 cup smooth peanut butter (I used Jif)
3/4 cup powdered sugar
Directions
Whisk the yogurt, peanut butter and honey until all ingredients are incorporated. Add the cinnamon. Sift in the powdered sugar and whisk until incorporated. Top each cupcake with about a tablespoon of the frosting. Refrigerate cupcakes for up to 3 days.
