• 2¼ cups all-purpose flour
• 1 tsp table salt
• 1 tsp baking soda
• 2 tbsp unsweetened cocoa powder
• 1¼ cups 2% reduced-fat buttermilk
• 1 tsp white vinegar
• 2 tsp vanilla extract, divided
• ¾ cup sugar
• ¼ cup light butter, softened
• 2 eggs, large
• 1½ fl oz food coloring, red
• 2 cups plain low-fat Greek yogurt, strained
• ¼ cup low-fat cream cheese
• 1 tbsp monk fruit sweetener with erythritol
• ¼ tsp food coloring, each of green, blue, and purple

1. Preheat the oven to 350°F. Prepare 16 muffin tins with paper muffin liners.
2. In a large bowl, whisk together the flour, salt, baking soda, and cocoa; set aside. In a medium bowl, whisk together the buttermilk, vinegar, and 1 tsp vanilla extract; set aside.
3. Place the granulated sugar with butter in a large bowl, and beat it with an electric mixer on high speed, until light and fluffy. Reduce the speed to low and add the eggs, one at a time, until well-incorporated. In 3 stages, alternate adding the flour mixture and the buttermilk mixture until just incorporated. Add red food coloring and mix just to combine Be sure to not overbeat the batter.
4. Fill each liner ¾ of the way up and bake until a toothpick inserted in the center comes out dry, about 25 minutes. Remove from the oven and cool the cupcakes for 5 minutes in the pan, then transfer them to a wire rack to cool completely.
5. To make the frosting, in a large bowl, combine the strained yogurt, cream cheese, remaining 1 tsp vanilla extract, and monk fruit sweetener. Beat until well combined and creamy. Divide the frosting into 3 smaller bowls and add food coloring to each to create three different colors. Transfer the colored frostings to individual piping bags and chill for 1 hour.
6. Once the cupcakes have cooled and the frosting is chilled, decorate your monster cupcakes using different sizes and shapes of piping tips, as desired, and top with eyeball candies, if desired.
7. Serving Size: 1 Halloween Monster Cupcake!