If you are craving a delightful treat that perfectly balances tangy and sweet flavors, the Greek Yogurt Cupcakes with Blackberry Frosting Recipe has got you covered. These cupcakes are moist, fluffy, and packed with the creamy richness of Greek yogurt, while the vibrant blackberry frosting adds a fresh, fruity twist that brightens every bite. Whether you’re baking for a special occasion or just indulging your sweet tooth, this recipe effortlessly combines simple ingredients into a show-stopping dessert you’ll want to make again and again.
Ingredients You’ll Need
Every ingredient in this Greek Yogurt Cupcakes with Blackberry Frosting Recipe plays a key role, from the cake flour that gives the cupcakes their light texture to the fresh blackberries that make the frosting burst with natural sweetness and color. These straightforward ingredients come together in harmony to create a dessert that looks as good as it tastes.
- 1 2/3 cups cake flour: Keeps the cupcakes tender and soft without being dense.
- 1 cup granulated sugar: Sweetens the batter and helps with a lovely golden crust.
- 1 tsp baking powder: Provides lift and volume to the cupcakes.
- 1/2 tsp baking soda: Works with the yogurt’s acidity for perfect rise and fluffiness.
- 1/2 tsp salt: Balances sweetness and enhances overall flavor.
- 6 Tbsp unsalted butter (room temp, cut into pieces): Adds richness and moisture for decadent texture.
- 1 large egg (room temp): Binds ingredients and adds structure.
- 1 large egg white (room temp): Contributes to lightness without extra fat.
- 1/2 Tbsp vanilla extract: Brings warmth and depth to the batter.
- 1 cup plain Greek yogurt (full fat preferred): The secret ingredient for moistness and subtle tang.
- 1 stick unsalted butter (soft at room temp): For the frosting base—provides creaminess and stability.
- 1 1/2 cups powdered sugar: Sweetens and smooths the frosting.
- 1/8 tsp fine sea salt: Enhances the frosting’s flavor complexity.
- 8 oz cream cheese, softened and cut into pieces: Gives the frosting a luscious texture and slight tang.
- 1/2 cup blackberries (about 15) for purée: Infuses the frosting with natural berry flavor and color.
- 12 blackberries for garnish: Adds a pretty, fresh finish on top of each cupcake.
How to Make Greek Yogurt Cupcakes with Blackberry Frosting Recipe
Step 1: Prepare the Batter
Start by preheating your oven to 350°F (175°C) and lining your cupcake tin with liners. In a large bowl, whisk together the cake flour, sugar, baking powder, baking soda, and salt until everything is well combined. In a separate bowl, cream the unsalted butter until smooth, then add the egg, egg white, and vanilla extract and mix well. Gradually add the dry ingredients to the wet mixture, alternating with the Greek yogurt, beginning and ending with the dry mix. This blend creates the perfect moist and tender cupcake base with a subtle tang from the yogurt that keeps every bite interesting.
Step 2: Bake the Cupcakes
Spoon the batter evenly into the cupcake liners, filling each about two-thirds full to allow room for rising. Pop the tray into your preheated oven and bake for 18-20 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Remove them from the oven and let the cupcakes cool completely on a wire rack before frosting. This ensures the frosting won’t melt and keeps the cupcakes fluffy and light.
Step 3: Make the Blackberry Frosting
While the cupcakes cool, prepare the luscious blackberry frosting. In a small blender or food processor, purée about half a cup of fresh blackberries until smooth. Strain through a fine sieve to remove seeds for a silky finish. In a bowl, beat the softened butter and cream cheese until creamy and pale. Gradually add powdered sugar and salt, continuing to beat until fluffy. Then, slowly mix in the blackberry purée. The result is a frosting that is creamy and tangy with vibrant color and a burst of fresh berry flavor—absolutely irresistible.
Step 4: Frost and Garnish
Once the cupcakes are fully cooled, use a piping bag or a spatula to generously frost each cupcake with the blackberry cream cheese mixture. To finish, top each with one or two fresh blackberries for a stunning presentation. The contrast of the pale cupcakes with the rich purple frosting and jewel-like blackberries makes these treats perfect for sharing at any celebration or cozy afternoon tea.
How to Serve Greek Yogurt Cupcakes with Blackberry Frosting Recipe
Garnishes
Beyond fresh blackberries, consider sprinkling edible flower petals or a small dusting of powdered sugar for an elegant touch. A few mint leaves add a bright green contrast and a refreshing hint that complements the cupcake’s fruity flavor beautifully.
Side Dishes
These cupcakes pair perfectly with a light cup of Earl Grey or chamomile tea, which highlights the yogurt’s tang and the fruitiness of the frosting without overpowering them. For a more decadent option, a scoop of vanilla ice cream or a dollop of whipped cream works wonders alongside each cupcake.
Creative Ways to Present
For a festive occasion, arrange the cupcakes on a tiered stand with additional fresh blackberries and sprigs of lemon thyme scattered around for a stunning visual. Wrapping each cupcake in a delicate decorative wrapper adds a personalized touch that’s perfect for gifting or party favors.
Make Ahead and Storage
Storing Leftovers
Keep the cupcakes in an airtight container in the refrigerator to maintain freshness and prevent the frosting from softening excessively. They stay delicious for up to 3 days, making them great for prepping ahead or enjoying over several days of indulgence.
Freezing
You can freeze the cupcakes without frosting for up to two months by placing them in a freezer-safe container or bag. Once ready to enjoy, thaw overnight in the refrigerator and frost them fresh. Freezing with frosting is possible but may alter the texture slightly, so fresh frosting is preferable.
Reheating
If you want to warm the cupcakes slightly before serving, take them out of the fridge and let them come to room temperature for 20-30 minutes. Avoid microwave reheating as it can melt the frosting and affect the texture. A gentle warming really brings out the soft crumb and creamy frosting flavors beautifully.
FAQs
Can I use non-fat Greek yogurt instead of full-fat?
Yes, you can, but keep in mind that full-fat Greek yogurt adds more moisture and richness, which results in a moister, more tender cupcake. Non-fat versions might yield a slightly drier texture, so you might want to adjust with a bit more butter or oil.
Are there any good substitutes for cream cheese in the frosting?
Cream cheese is key for the tang and creamy texture in the frosting, but if you need a substitute, mascarpone or a blend of softened butter with a bit of sour cream can work. However, the flavor profile will vary slightly.
Can I make this recipe gluten-free?
To make Greek Yogurt Cupcakes with Blackberry Frosting Recipe gluten-free, substitute the cake flour with a gluten-free cake flour blend. Make sure the blend contains xanthan gum or add a small amount separately to help retain structure and softness.
Is it necessary to remove the blackberry seeds from the purée?
Removing the seeds through a fine sieve creates a smoother frosting texture, which many people prefer. However, if you don’t mind a bit of texture and don’t want the extra step, you can leave them in without drastically changing the flavor.
How long will these cupcakes keep at room temperature?
Because the frosting contains cream cheese and butter, it’s best to keep the cupcakes refrigerated and consume them within 2-3 days for safety and optimal taste. At room temperature, they should only be left out for a few hours, like during serving time.
Final Thoughts
There is something truly special about the Greek Yogurt Cupcakes with Blackberry Frosting Recipe that makes each bite a delightful journey of flavor and texture. The moist, tender crumb paired with the vibrant, creamy blackberry frosting creates a dessert that feels both comforting and sophisticated. Once you try this recipe, it’s bound to become a beloved classic in your baking repertoire—so go ahead, treat yourself and your loved ones to these irresistible cupcakes!
Print
Greek Yogurt Cupcakes with Blackberry Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Greek Yogurt Cupcakes with Blackberry Frosting are a delightful twist on classic cupcakes, featuring moist and tender cake made with creamy Greek yogurt and finished with a rich blackberry cream cheese frosting topped with fresh blackberries. Perfect for a sophisticated dessert or special occasion treat.
Ingredients
Cupcake Batter
- 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 6–8 pieces)
- 1 large egg, room temperature
- 1 large egg white, room temperature
- 1/2 Tbsp vanilla extract
- 1 cup plain Greek yogurt (full fat)
Blackberry Frosting
- 1 stick (8 Tbsp) unsalted butter, soft 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 8 pieces
- 1/2 cup blackberries (about 15) for pureeing
- 12 fresh blackberries for garnish
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prepare for the batter.
- Make cupcake batter: In a large bowl, whisk together the cake flour, granulated sugar, baking powder, baking soda, and salt. Add the room temperature unsalted butter pieces and cream them into the dry ingredients until the mixture is crumbly. In a separate bowl, lightly beat the egg, egg white, vanilla extract, and Greek yogurt. Gradually add the wet ingredients to the dry ingredients, mix until just combined to form a smooth batter.
- Bake the cupcakes: Evenly divide the batter among the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for approximately 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove cupcakes from oven and allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- Prepare blackberry frosting: While the cupcakes cool, puree 1/2 cup blackberries with a blender or food processor until smooth. In a mixing bowl, beat the softened butter and cream cheese together until creamy. Gradually add powdered sugar and fine sea salt, beating continuously. Slowly mix in the blackberry puree until the frosting is smooth and spreadable.
- Frost and garnish: Once the cupcakes are completely cooled, frost each cupcake generously with the blackberry cream cheese frosting using a spatula or piping bag. Garnish the top of each cupcake with one fresh blackberry for an elegant finish.
Notes
- Make sure all wet ingredients and butter are at room temperature to ensure smooth batter and frosting.
- You can substitute fresh blackberries with frozen ones; thaw and drain excess liquid before pureeing.
- If frosting is too thin, chill it for 10-15 minutes to firm up before spreading.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Allow cupcakes to come to room temperature before serving for best flavor and texture.
