Marble Cupcakes With Swirled Chocolate-Vanilla Frosting

Preheat oven to 350 degrees F. Line 12 cupcake molds with cupcake liners and set aside.

In a large bowl, mix flour, baking powder, salt, baking soda, and sugar. Stir in oil until combined (mixture will be gritty). Blend in eggs, vanilla, and yogurt. Add 1 1/2 cup milk and carefully blend into mixture until incorporated.

Divide batter into two separate bowls. To one bowl, stir in cocoa powder and remaining 2 tablespoons milk.

Scoop a heaping tablespoon of vanilla batter into each cupcake liner, then do the same with chocolate batter. Repeat once more until all batter is used, then take a toothpick and swirl through each of the filled cupcake liners to create a light "marbling" effect. (Don't worry too much about how you swirl--just a few zigzags will create a beautiful result!)

Bake cupcakes for 20-25 minutes, until a toothpick inserted in center comes out mostly clean with moist crumbs clinging to it. Set aside to cool completely before frosting.

For the frostings:

In a medium bowl, cream together cream cheese, vanilla yogurt, lemon juice, and vanilla. Carefully mix in powdered sugar half a cup at a time. If mixture is too thick, add a teaspoon of milk as needed.

Divide frosting into two bowls, then add cocoa powder to one mixture--this is your chocolate frosting.

Once cupcakes are cooled, carefully spoon vanilla frosting into one half of your piping bag and chocolate frosting into the other half, so that the two frostings are vertically side by side. Pipe frosting as you normally would to create a "swirl" frosting effect!

Alternate option: Frost half of your cupcakes with vanilla frosting and the other half with chocolate frosting.