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Place a fine-mesh strainer over a small bowl. Add the yogurt to the strainer. Place it in the fridge to drain for at least two hours, and preferably overnight.
Using an electric hand mixer set on medium speed or a hand whisk, beat together the strained yogurt, vanilla, and sweetener (and coconut flour if using) until the frosting thickens, about 2 minutes.
Place the frosting in the fridge for 30-60 minutes while you bake and cool your cake or cupcakes.
To frost your cupcakes, wait until they are completely cool. Then, fill a quart-size Ziploc bag with the frosting, snip the corner, and use it to pipe frosting onto the cupcakes.