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
Scale
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.
