Description
These Greek Yogurt Cupcakes are incredibly fluffy and moist, thanks to a full cup of Greek yogurt in the batter. They are perfectly complemented by a luscious homemade blackberry cream cheese frosting that’s smooth, tangy, and slightly sweet. Easy to make and perfect for any occasion, these cupcakes are a delightful treat that refrigerate well while maintaining their airy texture.
Ingredients
Cupcake Ingredients:
- 1 2/3 cups cake flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 Tbsp unsalted butter, room temperature, cut into pieces
- 1 large egg, room temperature
- 1 large egg white, room temperature
- 1/2 Tbsp vanilla extract
- 1 cup plain Greek yogurt (regular, full fat)
Frosting Ingredients:
- 1 stick unsalted butter (8 Tbsp), softened at room temperature
- 1 1/2 cups powdered sugar
- 1/8 tsp fine sea salt
- 8 oz (1 stick) cream cheese, softened to room temperature and cut into pieces
- 1/2 cup (about 15) blackberries, pureed
- 12 fresh blackberries for garnish
Instructions
- Prepare Cupcake Batter: Preheat your oven to 350˚F and line a 12-cup cupcake pan with paper liners. In the bowl of an electric mixer, whisk together the dry ingredients—cake flour, granulated sugar, baking powder, baking soda, and salt—until well combined. Add softened butter and mix with a wire whisk on medium-low speed for 3-4 minutes until the mixture resembles fine crumbs. In a separate bowl, whisk together the wet ingredients including egg, egg white, Greek yogurt, and vanilla extract until combined.
- Combine Wet and Dry Ingredients: Add the wet ingredients to the dry and whisk on medium speed for about 2 minutes until smooth. The batter will be thick with small lumps. Fill each paper liner slightly more than halfway for about 15 cupcakes, or two-thirds full for 12 cupcakes with muffin tops. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and place cupcakes on a wire rack to cool to room temperature.
- Prepare Blackberry Frosting: Puree the blackberries in a small food processor or with an immersion blender and strain through a fine mesh sieve to remove seeds. Discard seeds and set puree aside. In the bowl of a stand mixer fitted with the whisk attachment, beat the softened butter, powdered sugar, and sea salt on low speed until combined (about 2 minutes), scraping down the bowl as necessary. Increase the speed to medium-high and continue beating until pale and fluffy (2-3 minutes).
- Add Cream Cheese and Blackberry Puree to Frosting: Add cream cheese in pieces one at a time, mixing until fully incorporated. Continue to beat for 2 more minutes until the frosting is very smooth and fluffy—no lumps should remain. Pour the strained blackberry puree into the frosting and mix well until fully incorporated. Refrigerate the frosting for 10 minutes before piping to set slightly.
- Decorate the Cupcakes: Once the cupcakes have cooled completely, use a piping bag fitted with a Wilton 2D closed-star tip to frost the cupcakes by piping from the outside in and upwards, creating a generous swirl on each cupcake. Top each with a fresh blackberry for garnish. Serve immediately or refrigerate; the cupcakes stay fluffy even chilled.
Notes
- Using cake flour helps achieve a delicate, tender crumb in the cupcakes.
- Make sure all wet ingredients are at room temperature for the best batter consistency.
- For a smoother frosting, continue mixing if there are any cream cheese lumps before adding the blackberry puree.
- Refrigerate the frosted cupcakes to keep the cream cheese frosting firm; they hold up well chilled.
- Raspberries can be used instead of blackberries for a different berry flavor.
- Use a fine mesh sieve to remove seeds from the blackberry puree to ensure a smooth frosting texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
