Greek Yogurt Cupcakes with Blackberry Frosting

These Greek Yogurt Cupcakes are so fluffy and delicious. They are just as quick to whip up as boxed cupcakes but they taste so much better!

I pumped 1 whole cup of Greek yogurt into these cupcakes and they are so fluffy and delicious I can hardly sit still. These cupcakes are just as quick to whip up as boxed cupcakes but they taste so much better!

I’ve spent the past few days developing (eating) and testing this yogurt cupcake recipe. It’s finally ready to be shared with the world. These are going into my cupcake hall of fame; among my top 4 (ok, you got me. Maybe I only have 4 cupcake recipes posted. Quality over quantity folks) ;).

Now lets talk about the easy and scrumptious blackberry frosting. On second thought, a picture is worth a thousand words. Let your eyes wander back to the top of the screen. Oh. Yeah ;).

OUR LATEST VIDEOS

*Makes 12 muffin-top cupcakes or 15 boring regular ones*

These Greek Yogurt Cupcakes are so fluffy and delicious. They are just as quick to whip up as boxed cupcakes but they taste so much better!

Cupcake Ingredients:

1 2/3 cups cake flour *measured correctly (click for a quick video on how to make cake flour!)
1 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 Tbsp unsalted butter, room temp (cut into 6-8 pieces)
1 large egg, room temp
1 large egg white, room temp
1/2 Tbsp vanilla extract
1 cup plain Greek Yogurt (I used the regular, full fat version)

Greek Yogurt Cupcakes with Blackberry Frosting @NatashasKitchen

Frosting Ingredients:

1 stick unsalted butter, soft at room temp
1 1/2 cups powdered sugar
1/8 tsp fine sea salt
8 oz (1 stick) cream cheese, softened to room temp and cut into 8 pieces
1/2 cup (about 15) Blackberries to puree + 12 blackberries for garnish

Greek Yogurt Cupcakes with Blackberry Frosting @NatashasKitchen-2

How to make Greek Yogurt Cupcakes:

Line a 12-count cupcake pan with paper liners. Preheat Oven to 350˚F.

1. In the bowl of an electric mixer, whisk together your dry ingredients: 1 2/3 cups cake flour, 1 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt until well combined. Add in 6 Tbsp softened butter and with your wire whisk on med/low speed, mix for about 3-4 min or until fine crumbs form.

Greek Yogurt Cupcakes with Blackberry Frosting-5

2. In a separate bowl, whisk together your wet ingredients until combined: 1 egg, 1 large egg white, 1 cup plain greek yogurt and 1/2 Tbsp vanilla extract

Greek Yogurt Cupcakes with Blackberry Frosting-6

3. Add the wet ingredients to the dry ingredients and whisk together on med speed until smooth (2 min). The batter will be thick and still have tiny lumps. Fill each paper liner a little more than 1/2 full if you want 15 regular cupcakes. Fill 2/3 full if you want 12 cupcakes with muffin tops like what you see in the pictures.

Bake at 350˚F for 18-20 minutes. When finished, a toothpick inserted into the center of the cupcake should come out clean. Remove cupcakes to a wire rack and let cool to room temp.

Greek Yogurt Cupcakes with Blackberry Frosting-7

How to Make Blackberry Frosting:

1. Puree blackberries in a small food processor, or Immersion Hand Blender, then strain them through a fine mesh Strainer, pushing them through with a spatula until all you have left in the strainer is seeds. Discard seeds and set the puree aside.

Greek Yogurt Cupcakes with Blackberry Frosting-8

2. In the bowl of an electric stand mixer fitted with the whisk attachment, mix the 1 stick of softened butter with 1 1/2 cups powdered sugar and salt on low speed or until combined, scraping as necessary ~ 2 min. Don’t start on high speed or you will be surrounded in a cloud of powdered sugar (lessons learned).

It may seem like it won’t come together at first, but it will. Give it a little time ;). Once the mixture is combined, increase speed to medium-high and beat until the cream is pale and fluffy (2-3 min)

Greek Yogurt Cupcakes with Blackberry Frosting @NatashasKitchen-17

3. Add cream cheese 1-piece at a time and mix until combined. Once all of the cream cheese is mixed in, continue to beat 2 more minutes until fluffy, scraping down the bowl as necessary. You need your frosting to be super smooth without any globs of cream cheese or they will get stuck in the piping star, so if you see globs, keep mixing.

Next, pour in your blackberry puree and continue mixing until well incorporated. Refrigerate frosting 10 minutes before piping it onto the cupcakes.

Greek Yogurt Cupcakes with Blackberry Frosting-9

How to Decorate the Blackberry Cupcakes:

1. Once your cupcakes are cooled to room temp, you can decorate them. I used a WILTON 2D (closed-star) frosting tip with a piping bag to frost the tops working from the outside in and up. There’s enough frosting to be generous with each cupcake. You’re welcome ;).

Top with a fresh blackberry if desired and serve. They refrigerate really well and stay fluffy even right out of the fridge.

Greek Yogurt Cupcakes with Blackberry Frosting @NatashasKitchen-22

These Greek Yogurt Cupcakes are so fluffy and delicious. They are just as quick to whip up as boxed cupcakes but they taste so much better!

Greek Yogurt Cupcakes with Blackberry Frosting

4.87 from 45 votes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
These Greek Yogurt Cupcakes are so fluffy and delicious. They are just as quick to whip up as boxed cupcakes but they taste so much better!
I pumped these cupcakes with a full cup of Greek Yogurt and are just so fluffy I can hardly sit still. These are going into my cupcake hall of fame. The blackberry frosting is easy and scrumptious! You can also use raspberries. P.S. these refrigerate really well and stay fluffy even right out of the fridge.
Author: Natasha of NatashasKitchen.com
Skill Level: Medium/ Easy
Cost to Make: $7-$9

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 temp (cut into 6-8 pieces)
  • 1 large egg room temp
  • 1 large egg white room temp
  • 1/2 Tbsp vanilla extract
  • 1 cup plain Greek Yogurt I used the regular, full fat version

Frosting Ingredients:

  • 1 stick unsalted butter soft at room temp
  • 1 1/2 cups powdered sugar
  • 1/8 tsp fine sea salt
  • 8 oz 1 stick cream cheese, softened to room temp and cut into 8 pieces
  • 1/2 cup about 15 Blackberries to puree + 12 blackberries for garnish

Instructions

How to make the Cupcakes:

  1. Line a 12-count cupcake pan with paper liners. Preheat Oven to 350˚F.
  2. In the bowl of an electric mixer, whisk together your dry ingredients: 1 2/3 cups cake flour, 1 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt until well combined. Add in 6 Tbsp softened butter and with your wire whisk on med/low speed, mix for about 3-4 min or until fine crumbs form.
  3. In a separate bowl, whisk together your wet ingredients until combined: 1 egg, 1 large egg white, 1 cup plain greek yogurt and 1/2 Tbsp vanilla extract. Add the wet ingredients to the dry ingredients and whisk together on med speed until smooth (2 min). The batter will be thick and still have tiny lumps.
  4. Fill each paper liner a little more than 1/2 full if you want 15 regular cupcakes. Fill 2/3 full if you want 12 cupcakes with muffin tops like what you see in the pictures. Bake at 350˚F for 18-20 minutes. When finished, a toothpick inserted into the center of the cupcake should come out clean. Remove cupcakes to a wire rack and let cool to room temp.

How to Make Frosting:

  1. Puree blackberries in a small food processor, or Immersion Hand Blender, then strain them through a fine mesh strainer, pushing them through with a spatula until all you have left in the strainer is seeds. Discard seeds and set the puree aside.
  2. In the bowl of an electric stand mixer fitted with the whisk attachment, mix the 1 stick of softened butter with 1 1/2 cups powdered sugar and salt on low speed or until combined, scraping as necessary ~ 2 min. Don’t start on high speed or you will be surrounded in a cloud of powdered sugar (lessons learned). It may seem like it won't come together at first, but it will. Give it a little time ;). Once the mixture is combined, increase speed to medium-high and beat until the cream is pale and fluffy (2-3 min).
  3. Add cream cheese 1-piece at a time and mix until combined. Once all of the cream cheese is mixed in, continue to beat 2 more minutes until fluffy, scraping down the bowl as necessary. You need your frosting to be super smooth without any globs of cream cheese or they will get stuck in the piping star, so if you see globs, keep mixing.
  4. Pour blackberry puree over frosting and continue mixing until well incorporated. Refrigerate frosting 10 minutes before piping it onto the cupcakes.

How to Decorate the Blackberry Cupcakes:

  1. Once your cupcakes are cooled to room temp, you can decorate them. I used a WILTON 2D (closed-star) frosting tip with a piping bag to frost the tops working from the outside in and up. There's enough frosting to be generous with each cupcake. You're welcome ;). Top with a fresh blackberry if desired and serve.

Final Final Picmonkey Hashtag banner

These Greek Yogurt Cupcakes are so fluffy and delicious. They are just as quick to whip up as boxed cupcakes but they taste so much better!

Love you all and I know you’ll LOVE these cupcakes! Thanks in advance for sharing these goodies on Facebook, Pinterest, Instagram and everywhere else you frequent. Thank YOU in general for making this blog great. I’m living my dream because of you. Seriously, you are amazing friends!
-Natasha 🙂

Read comments/reviewsAdd comment/review

  • Laurina Woyee
    March 9, 2018

    Instead of blackberries does the receipe allow to change it to raspberries and still taste the same? Reply

    • Natasha
      natashaskitchen
      March 10, 2018

      Hi Laurina, I think raspberries are the next best thing to get the color and amount of flavor you need to really taste the raspberry in the frosting. Reply

  • Anya
    November 13, 2017

    I made this cupcakes following the recipe. I loved the frosting, but the cupcakes came out a little hard especially after I put them in the refrigerator for a little. I think it might be because of greek yogurt, but I’m not very sure. But still they were very delicious! Reply

    • Natasha
      natashaskitchen
      November 13, 2017

      Hi Anya, normally they are fluffiest at room temperature but should be fluffy even out of the fridge. I’m not sure if this helps but it’s best to let them come to room temperature completely before frosting and before refrigerating. I’m glad you enjoyed the flavor. Reply

  • Alla N
    September 7, 2017

    Hi Natasha! Is there any way to make the frosting a light blue? I love this frosting but need it blue for a bday party.

    Also, would the swiss merangue frosting work with this cupcake? Not sure what is tastes like so idk if it would be a good combo.

    Thanks for your awesome recipes!! Reply

    • Natasha
      natashaskitchen
      September 7, 2017

      Hi Alla, light blue is hard to achieve with natural things like berries so I would suggest using food coloring and adding 1 drop at a time until desired color is reached (you might find good natural products at places like whole foods). I think Swiss Meringue Buttercream would work well with these cupcakes. Reply

      • Alla N
        September 8, 2017

        Ok thank you so much for your quick reply! Reply

  • zena hoyt
    July 10, 2017

    Quite literally the best cupcakes I’ve ever made. LOVE the texture of these (I didn’t even have the right flour – used UK self-raising flour and omitted the baking soda). If you love a spongy texture which doesn’t crumble then this is your guy. Even my two messy kids can eat these on the sofa without leaving a crumb! I didn’t have the cream cheese so just added a simple chocolate icing and they were delish! Look forward to trying the full recipe soon. Reply

    • Natasha's Kitchen
      July 11, 2017

      I’m so glad to hear that Zena! Thanks for sharing your excellent review! Reply

  • Yenny Lee
    June 28, 2017

    I started baking about a month ago and as I was looking through the internet and YouTube for recipes and inspiration, I happened to tumble upon your website. I tried these out but used raspberries instead and they turned out fantastic! I gave some to friends and they thought I bought them from the bakery! So, thank you Natasha for sharing such a wonderful recipe! Reply

    • Natasha's Kitchen
      June 28, 2017

      You’re welcome Yenny! I’m glad you found my site and enjoy the recipe! Thanks for sharing your wonderful review! 🙂 Reply

  • Sasha K
    April 23, 2017

    I made these for a baby shower this weekend and everyone loved them! You can tell how fluffy these cupcakes will turn out just by how the batter comes together so beautifully! For the frosting I used the hand mixer to blend the whole blackberries right in (I like the texture of the seeds in fruit desserts!) so I had to pipe my frosting through a zip lock bag with a corner cut off so the seeds wouldn’t get stuck 🙂 Thanks Natasha! Another winner!! Reply

    • Natasha's Kitchen
      April 24, 2017

      You’re welcome Sasha! I’m so happy they were a hit! Thanks for sharing 😀 Reply

  • Oksana
    April 14, 2017

    Wow, These cupcakes are so fluffy and soft! Taste amazing. I didn’t have plain greek yogurt so i used “The Greek Gods” honey yogurt. The absolute best cupcake recipe I’ve tried (and i’ve tried a lot:) ) Reply

    • Natasha's Kitchen
      April 15, 2017

      That sounds delicious! Thanks for sharing Oksana! 🙂 Reply

  • Olga
    April 5, 2017

    Natasha, I loved these cup cakes. They came out perfect (thanks for precise ingredient measurements). I like lighter frosting though, whipped cream (self-made) or белковый крем (безе). Are any of your recipes have the directions on how to make those? Thanks in advance. Reply

    • Natasha
      natashaskitchen
      April 5, 2017

      Hi Olga, I’m so happy to hear about your success and you are most welcome :). The only thing I have like what you are describing is the topping to my korzinki recipeReply

  • Joan
    March 29, 2017

    Can i use blueberries or strawberries.Blackberries are a little pricey ,but good to use on occasion to change things up. Reply

    • Natasha
      natashaskitchen
      March 29, 2017

      Hi Joan, I think raspberries are the next best thing to get the color and amount of flavor you need to make the frosting taste like the berry. I haven’t tested with blueberries or strawberries but if you do use strawberries, you might boil down the syrup a little since strawberries let off quite a bit more juice than blackberries. Also, add the syrup a little at a time – if you add too much syrup, it will make the frosting too loose. I hope that helps! Reply

  • Linda
    March 23, 2017

    Hi!
    Somewhere along the way I measured cake flour wrong and ended up with a very thick cupcake batter…. how to save it? More yogurt? 🙁 Reply

    • Natasha
      natashaskitchen
      March 23, 2017

      Hi Linda, it’s hard to say without seeing your batter. It is supposed to be fairly thick as you can see in the photo under step 4. Is yours much thicker than that? Reply

  • Olga
    February 25, 2017

    Hi Natasha, can I use other than Greek Yogurt? And also, can I add a teaspoon of a syrup from cherry preserve into the frosting to avoid cooking the fresh berries? I tried this frosting before with your blackberry cake, it turned out great, it is just to save some time. Thanks. Reply

    • Natasha
      natashaskitchen
      February 25, 2017

      Hi Olga, I haven’t tried that but I think the cherry preserve could work! 🙂 I haven’t tested anything besides Greek yogurt in this particular cake so I can’t really make a recommendation without testing it first. Sorry I can’t be more helpful. Reply

  • NINA
    February 20, 2017

    Delicious!!! I made these cupcakes last year for my son’s birthday and everybody loved it! I will try gluten free version this year and share the result:) Natasha, thank you very much for sharing your recipes. Very fun to watch your videos.
    -Nina Reply

    • Natasha's Kitchen
      February 20, 2017

      You’re welcome Nina! Thank you for sharing your great review!! Reply

    • Nina
      March 10, 2017

      As I promised leaving my review for Gluten free cupcakes. They turned our delicious. I used cup4cup flour and put 2 teaspoons of backing powder (no baking soda). As soon as dough is ready it should go to the oven. I waited for the second set of the cupcakes and they did not puffed out as much. Maybe it is true for gluten cupcakes as well, I don’t know. I will definitely share this recipe with ones who cannot have gluten in their lives. Reply

  • Galina Medrea
    February 20, 2017

    Made these delicious cupcakes for Valentine’s Day this year. I got to say, coming from someone who hates yogurt, these were absolutely delicious. And the best part was how refreshing and light they were. This was my first time baking cupcakes and I succeeded so if you’re second guessing your abilities I say go for it! Reply

    • Natasha's Kitchen
      February 20, 2017

      Awesome! I’m so happy to hear how much you love them!! Thanks for sharing! Reply

  • Niki
    January 21, 2017

    How many calories in one muffin??? Reply

    • Natasha
      natashaskitchen
      January 21, 2017

      Hi Niki, I don’t typically have calorie counts because of the time constraint that I have. I really need to hire some help to do that for us! When I need a quick answer though; I use Caloriecount.com (their recipe analyzer is free). Reply

      • Niki Dupras
        January 22, 2017

        Thank you! Reply

  • Julie
    October 20, 2016

    Hi Natasha! Looks very good! Wanna make them with raspberries, will it be good? And also can I make it with frozen raspberries, the ones sold at the store?
    Thank you! Reply

    • Natasha
      natashaskitchen
      October 20, 2016

      Hi Julie I think that should work fine, but keep in mind raspberries can be juicier than blackberries so add the syrup to the frosting a little bit at a time so it doesn’t water down the cream. Reply

      • Julie
        October 21, 2016

        Hi, so I’m doing the cupcakes right now and do I have to put fine sea salt? Because I forgot to buy it. Reply

        • Julie
          October 21, 2016

          Ok so I did it and the frosting turned out watery. But I did add the raspberry syrup a little bit at a time to the frosting. I just didn’t add the fine sea salt. Do u know what I did wrong? I can send you a pic on how they look..? Reply

          • Natasha
            natashaskitchen
            October 21, 2016

            Hi Julie, did you use the same proportions of all of the ingredients? Was it watery before adding the syrup or did it get watery as you added it?

        • Natasha
          natashaskitchen
          October 21, 2016

          Hi Julie, you can use regular salt 🙂 Reply

          • Julie
            October 21, 2016

            Oh wow. I didn’t add salt to the frosting at all. Does it change the taste of it?

          • Natasha
            natashaskitchen
            October 21, 2016

            It counters the sweetness a little. I do like it in the frosting but it will still work without it.

          • Julie
            October 21, 2016

            Yes, it got watery when I started adding the syrup. But I added it slowly. And the frosting on the cupcakes turned really funny not how its on yours

          • Natasha
            natashaskitchen
            October 21, 2016

            It may be that you added too much syrup. Did you add the full amount?

          • Julie
            October 22, 2016

            I added a bit more syrup than you said. I added about 1 cup of them. Because I thought the frosting will turn thicker and the color will change a bit more. So you added 1/2 a cup, right?

          • Natasha
            natashaskitchen
            October 22, 2016

            Hi Julie, that would definitely be the reason why the frosting was too loose. The syrup will make the frosting more liquid as you add more.

      • Ac
        March 29, 2017

        I need cupcakes for Sunday. Could I make the frosting on Saturday, put it in the fridge, and pipe onto cupcakes on Sunday? Reply

        • Natasha
          natashaskitchen
          March 29, 2017

          Hi, I think it’s easiest to pipe the same day it’s made. If you have difficulty piping the frosting after refrigeration, let it sit at room temp for a 30 minutes or until softened, then fluff it up with a spatula and pipe. You could also pipe the frosting onto the cupcakes and then cover and refrigerate the cupcakes overnight and serve the following day. Reply

  • Christine Brett
    October 18, 2016

    Are these able to be frozen. Reply

    • Natasha
      natashaskitchen
      October 19, 2016

      I haven’t tried freezing them but the cupcake itself probably freezes really well. I’m not sure about the frosting because I haven’t tested it my self. Reply

  • anneli kyriacou
    October 17, 2016

    if not using large eggs but medium has it got any different Reply

    • Natasha
      natashaskitchen
      October 17, 2016

      Hi Anneli, I haven’t tested it with medium eggs but usually, yes you would have to make some modifications to the recipe with a lesser egg volume. Without testing it, I can’t say for sure how it would affect the outcome, but because there isn’t a ton of egg in this recipe, if all I had were medium eggs, I would still try using them. Reply

  • Donna
    September 14, 2016

    I wanted to make these as mini cupcakes instead. Do you know if the temperature and time needs to be adjusted? Reply

    • Natasha
      natashaskitchen
      September 14, 2016

      Hi Donna, for mini cupcakes, bake 10 minutes. Reply

  • Aini
    August 27, 2016

    Hello! I made this today! The cupcake is very fluffy and soft! Thank you <3 Reply

    • Natasha
      natashaskitchen
      August 27, 2016

      Aini, thank you for the nice review and you are welcome 😁. Reply

  • Jackie smith
    August 26, 2016

    Everything went well, the butter cream and cheese, creamed light and fluffy ….until I added the blackberries then it curdled. There’s nothing I can do but start again…why did it curdle I followed the recipe step by step. They are for a village show. Also whenever I make cupcake they stick to the papers. Anything I can make from the curdled cream. I hate wasting all those ingredients. Reply

    • Natasha
      natashaskitchen
      August 26, 2016

      HI Jackie, I’ve never had that happen before with the curdling. Did you try continuing to beat to incorporate the blackberry syrup? Did you change or add anything in the recipe? Reply

  • Natalya
    August 12, 2016

    I have made these a few times and love them, but really would like to make frosting pink for daughters birthday! Any advice? No food coloring and want it a soft pink! Strawberries? Raspberries? Reply

    • Natasha
      natashaskitchen
      August 12, 2016

      I would suggest raspberries. I think that would work best 🙂 Reply

  • Karla
    August 9, 2016

    They were amazing! Thanks for writing clear instructions and add beautiful pictures =) Reply

    • Natasha
      natashaskitchen
      August 9, 2016

      Thank you Karla, I’m glad you enjoyed them 😁. Reply

  • Betty
    May 30, 2016

    These are lovely. I love how fluffy and light they were. Thank you! Reply

    • Natasha
      natashaskitchen
      May 30, 2016

      Betty, I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Phillip Ferrell
    April 30, 2016

    Yum yum, that’s purdy, I wonna eat me some a that. Reply

    • Natasha
      natashaskitchen
      April 30, 2016

      Thank you 🙂 Reply

      • Phillip Ferrell
        April 30, 2016

        You’re welcome. Reply

  • Fressia
    April 22, 2016

    What fbrand of flour do you use to make the cupcakes ?? Can i use the self rising aunt jemima flour instead ?? Reply

    • Natasha
      natashaskitchen
      April 23, 2016

      Hi Fressia, I use an organic brand from Costco. It’s just a plain all-purpose flour. I haven’t tested this recipe with self rising flour so I don’t know if it would work well or not. Self rising flour has a leavening agent in it already (baking powder) so if using, you probably want to avoid the baking powder but I’m not sure if the baking soda amount needs to be adjusted or not. I just haven’t tested it to know. I hope that’s helpful if you do decide to do some testing! 🙂 Reply

  • Anna
    March 6, 2016

    Hi Natasha!
    I absolutely loved your perfect vanilla cupcakes recipe (so far my no1!). Today I’m going to try this one. I just have one question, how much in grams is the soft cheese in your recipe? Is it 125?
    Thanks! Reply

    • Natasha
      natashaskitchen
      March 6, 2016

      Anna recipe calls for 225 grams of cream cheese. Hope this helps 😀. Reply

  • Anna
    February 26, 2016

    I made this recipe into a 9 inch round cake and cut it in half the . It created a rounded top that I cut straight just. Same 350 temperature, I baked for about 15 minutes to check it and then added 5 more minutes and cake was ready. But I would kee checking to make sure you don’t over bake it. I get so many compliments when I turn it into a cake 🙂 Reply

    • Natasha
      natashaskitchen
      February 27, 2016

      I love that you were able to turn it into a cake! If you posted a picture of it somewhere, I’d love to see it! Reply

  • Cheryl
    February 26, 2016

    Could I add 1.5 tsp of vanilla extract to the recipe without compromising the texture? Thanks! Reply

    • Natasha
      natashaskitchen
      February 26, 2016

      Hi Cheryl, 1/2 Tbsp is equivalent to 1.5 tsp so yes that would be fine 🙂 Reply

  • February 8, 2016

    Just a question! I followed the ingredients except added a bit more yogurt and subbed the butter for coconut oil. My cakes came out very dense and chewy do you think the oil substitute is why? I also added sprinkles to make it funfetti 🙂

    Thank you! If interested my blog is http://theadventuresofjusttryingtobebetty.blogspot.com/?m=1&nbsp;Reply

    • Natasha
      natashaskitchen
      February 8, 2016

      Hi Katie, these are normally supposed to be very very soft and fluffy. I haven’t tried substituting for coconut oil so if everything else was the same, that may be the reason. Also, how much more yogurt did you use? Since baking is so much a science, and even a small detail can turn a recipe a different direction, it’s difficult to say but my guess is the oil did it. Reply

  • Augustine
    February 4, 2016

    Can I use strawberries instead of blackberries? Reply

    • Natasha
      natashaskitchen
      February 4, 2016

      Augustine, I haven’t tested with strawberries but others shared that depth of flavor isn’t there. Also, strawberries are juicer so be careful when you add the syrup not to water down the frosting. Hope this helps 😃. Reply

      • Augustine
        February 4, 2016

        🙁 Ok. How about frozen raspberries? I’m trying here 🙂 Reply

        • Augustine
          February 4, 2016

          I want to make pink cream cheese frosting using fruit based coloring. Reply

          • Natasha
            natashaskitchen
            February 4, 2016

            Let me know how you like it with the raspberry sauce 🙂

        • Natasha
          natashaskitchen
          February 4, 2016

          Yes, I think raspberries would probably be just as good as the blackberries 🙂 Reply

          • Augustine
            February 8, 2016

            I made only the icing portion of this using frozen raspberries for a gender reveal cake. I got all the compliments I could. It was so awesome! I couldn’t stop eating the cake! And neither could everyone else. Thank you!!! Glad I asked first before using strawberries.

            I’ll have to try the cupcake recipe now.

          • Natasha
            natashaskitchen
            February 8, 2016

            You’re welcome Augustine! I’m so happy you and everyone enjoyed it 🙂

  • Tanya
    December 29, 2015

    Hi Natasha. Would love to try this recipe today or tomorrow. Question: can I substitute full fat greek yogurt with fat-free one? Or for better taste it has to be the full fat one? Thank you! Reply

    • Natasha
      natashaskitchen
      December 29, 2015

      Hi Tanya, These are best with the real stuff. These don’t have very much fat in them otherwise. I definitely recommend the full-fat version. If you can’t find a plain full fat version, one of my readers said she had great results with a full fat vanilla Greek yogurt. I hope that helps! 🙂 Reply

      • Tatyana Chereshnov
        February 8, 2016

        I made these cupcakes 3 times already! They are just perfect! I even brought some for my coworkers at work.They loved them. It was so funny how everyone was taking a picture of these cute cupcakes with their cellphones! Reply

        • Natasha
          natashaskitchen
          February 8, 2016

          Tatyana, I’m so happy to hear that! Thank you for sharing your great review! 🙂 Reply

  • Jules Tur
    September 8, 2015

    Hi Natasha,

    I was wondering if I can take this recipe and make mini cupcakes? If not, what would have to be changed to adjust this to make mini cupcakes? Reply

    • Natasha
      natashaskitchen
      September 8, 2015

      I think it would work for mini cupcakes but they are super super fluffy so they might be a little difficult to peel back the tiny paper liners without taking half of the cupcake with them. Ofcourse you’ll have to adjust for baking time also. Reply

    • Anna Khar
      September 25, 2015

      I make mini cupcakes for this recipe all the time. I bake them for a shorter time but they turn out wonderfully, and I never have a problem with the paper getting stuck. Reply

      • Natasha
        natashaskitchen
        September 25, 2015

        Thank you so much for sharing that!! What temp and time do you bake them for? Reply

        • Anna
          February 26, 2016

          I used 350 degrees still and baked for about 11-13 minutes. Reply

  • Kelsey
    August 25, 2015

    This being my first cupcakes I’ve ever made from scratch, I was so worried I was going to mess something up! The recipe makes perfect sense for a girl that can’t hold her own in the kitchen and really made me look like I DO know what I’m doing. Compliments galore at the party I brought these to. Thanks for such a wonderful creation. I found my new favorite go to baked good! – Only problem I had was making the cream cheese completely blended in there, but I was mixing everything by hand hahah- so I’m sure that’s what the problem was! Thank you! Reply

    • Natasha
      natashaskitchen
      August 25, 2015

      That’s awesome! I’m so happy these cupcakes were a huge success for you! 🙂 It’s definitely easier to use either an electric hand mixer or an upright stand mixer like a KitchenAid. You’re brave for doing it by hand 😉 Reply

  • sharri
    August 23, 2015

    Can this recipe be converted to make a 13X9 cake? Reply

    • Natasha
      natashaskitchen
      August 23, 2015

      I’m not sure since I haven’t tested it myself. Possibly, but I’m not sure if it would create a rounded or flat top. If you do test it out, let me know how it works out. I’d start at the same baking time. You could probably cut the layer in half and make a double layer cake. Reply

  • Ella
    August 20, 2015

    Natasha, this was a great recipe, I loved the taste of the cream! My cream didn’t set though. I refrigerated it overnight even, but it still didn’t hold its shape when I was piping it. Any ideas on what could have been the problem?

    Thanks!
    Ella Reply

    • Natasha
      natashaskitchen
      August 20, 2015

      If all of your measurements for powdered sugar, butter and cream cheese were the same as mine, what could have caused it is the amount of blackberry syrup. I’d recommend adding it in slowly to make sure you don’t water down your cream too much. Not all blackberries are created equal; some are bigger/juicier than others. I hope that’s helpful for the future 🙂 Reply

  • Olga
    July 11, 2015

    Natasha, your recipes never dissapoint! I got a little craving (and I happened to have a bunch of blackberries that needed to be used up), and made these today. One word: yum!  Reply

    • Natasha
      natashaskitchen
      July 12, 2015

      I wish I had a bunch of blackberries right now. I probably make these too. 🙂 Reply

  • Oksana
    July 2, 2015

    These cupcakes are beyond amazing!! Perfect balance between soft and moist and not too sweet. Thank you, thank you, thank you!! I’ve been searching for a perfect cupcake recipe for my kids B-days and this is it!

    One thing i didn’t understand was why the lumps in the batter? I avoided it and must mix everything into a smooth texture and used regular flour too. They still turned out wonderful. Thanks again! Reply

    • Natasha
      natashaskitchen
      July 2, 2015

      Oksana, it’s great to know they work with regular flour and thank you so much for your great review :). Reply

  • Cori Elam
    June 28, 2015

    I absolutely love these cupcakes and so do my family and friends. The flavor is amazing but mine always seem to sink in the middle. Any thoughts on why this is happening? I’m pretty new to baking from scratch, who knew cakes didn’t have to come out of a box?!?! Reply

    • Natasha
      natashaskitchen
      June 28, 2015

      I haven’t had that experience, but I’m happy to troubleshoot :). Did you use measuring spoons and scrape off the top for exact measurements? Do you possibly live in a high altitude area? Reply

  • Catherine
    June 10, 2015

    I just made these and they were amazing! I was surprised how fluffy the cake was with such a thick batter and the yogurt added a very subtle tang. I loved that the tartness of the berries cut the sweetness of the icing to give the whole thing a wonderful balance. Thank you for such a great recipe! Reply

    • Natasha
      natashaskitchen
      June 11, 2015

      I’m so glad you loved the cupcakes :). Now I’m craving them again! Reply

  • Alina
    May 7, 2015

    Hi Natasha! How much blackberry puree comes out of 1/2 cup of blackberries? I have frozen blackberry puree that I want to add into frosting, but not sure about the amount. Reply

    • Natasha
      natashaskitchen
      May 7, 2015

      I completely forgot to measure it when I made these last! Use the same amount as fresh and then add it incrementally to make sure your frosting stays stiff enough to pipe. Reply

  • Vika
    May 3, 2015

    So I had a different recipe I used for the actual cupcake part but tried this frosting and it was amazing!! Love that I didn’t have to add food coloring for the pretty lavender color . Will definitely make this again, and hopefully have time to make with Greek yogurt next time! Thank you for your blog Natasha! It’s a life saver! Reply

    • Natasha
      natashaskitchen
      May 3, 2015

      I’m so happy you loved the frosting. Isn’t it nice to eat something that color and knowing there aren’t artificial colors in it? That’s a perfect excuse to eat more cupcakes ;). I’m so glad you’re enjoying the blog and find it useful. That’s music to my ears. Thanks Vika! 🙂 Reply

  • Larisa
    April 4, 2015

    hello,
    do you have to keep them refrigerated to serve?
    Like if I make them cupcakes and pipe the frosting the day before serving, do they need to be refrigerated?

    Thanks!! Reply

    • Natasha
      natashaskitchen
      April 4, 2015

      Larisa, frosting has dairy so I would definitely refrigerate them :). Reply

  • am333
    April 3, 2015

    Hey,
    in the recipe for the batter you wrote 6 Tbsp unsalted butter. Can you tell me how many grams it is? Because i have to make the double, i don’t want to measure 16 Tbsp. In web are so much different information. From 12 to 15g, witch would make a huge balance.

    Sorry for my bad english, i’m from Germany… Reply

    • Natasha
      natashaskitchen
      April 3, 2015

      Hello :). According to my package of butter 6 Tbsp butter = 85 grams and 12 Tbsp = 170 grams by weight. Reply

  • March 25, 2015

    Hi Natasha! Blackberry is just gorgeous! The cupcake looks stunning. Greek Yogurt Cupcakes with Blackberry Frosting is a wonderful creation. Sweetness overload! Reply

    • Natasha
      natashaskitchen
      March 25, 2015

      They are so good together. The blackberry offsets some of the sweetness and it’s just perfect 🙂 Reply

  • Graciela
    March 12, 2015

    First time baking cupcakes and it was very easy with pictures and all the details. Cupcakes are so yummy and frosting too. I made them for my little girl 1 st. Birthday today and will be making them again this Saturday for her birthday party 🙂 Reply

    • Natasha
      natashaskitchen
      March 12, 2015

      Happy birthday and blessings to your sweet princess! I’m so glad you liked the cupcakes 🙂 Reply

  • mandy
    February 26, 2015

    Could you make the cupcakes lemon with this recipe? Reply

    • Natasha
      natashaskitchen
      February 26, 2015

      It would have to be an experiment. Are you thinking about lemon juice or lemon extract going directly into the cupcakes? Reply

  • THe Meringue Kiss
    February 14, 2015

    Oh, I love your other vanilla cupcake recipe (Perfect Vanilla Cupcakes)but this one looks even better. Definitely going to try these. Reply

    • Natasha
      natashaskitchen
      February 14, 2015

      I think you’ll love these too. They are so fluffy and amazing. Let me know which you like better 🙂 Reply

  • NadiraGilbert
    February 5, 2015

    Hello! These look absolutely mouthwatering and I am going to give the a try. Could you please tell me that I can use frozen blackberries instead of fresh? I will eagerly await your reply! ☺ Reply

    • Natasha
      natashaskitchen
      February 5, 2015

      Yes, frozen blackberries will work just fine although they may potentially be a little juicier so add the syrup to the frosting in small amounts to reach desired consistency so your frosting doesn’t turn too loose 🙂 Reply

  • Mary Ann
    February 2, 2015

    Delicious. I made 3 8″ layer cakes (doubled the recipe). That frosting is to die for. It’s a keeper! Thank you. Reply

    • Natasha
      natashaskitchen
      February 2, 2015

      Awesome :D, thanks for the great review Mary Ann and you are very welcome. Reply

  • anna
    January 28, 2015

    i made these today and as i was adding the wet ingredients into the dry ingredients for the batter, i noticed it was really thick! i panicked and read over all the ingredients to make sure i didnt do something wrong. then i noticed it said “batter will be thick.” haha it was hilarious afterwards lol
    but these cupcakes are amazing! my husband loved them 🙂 Reply

    • Natasha
      natashaskitchen
      January 28, 2015

      Oh I’m so glad you didn’t quit before you read that 🙂 And I’m happy you both loved the cupcakes 🙂 Reply

  • anna
    January 26, 2015

    hi natasha,
    would the frosting still be delicious if i didnt add blackberries? we’re finding out the gender of our baby next week and i wanna pipe pink or blue frosting into the center of the cupcake as a way of telling my husbands family who we’re having, and just have the frosting white Reply

    • Natasha
      natashaskitchen
      January 26, 2015

      The cupcakes will still taste great even without the BlackBerry in the frosting. If you want pink, you can use raspberries. 🙂 Reply

  • Galina
    January 17, 2015

    Made those for my daughters birthday, they turned out really good, she loved it. Thank you for the recipe! Reply

    • Natasha
      natashaskitchen
      January 17, 2015

      I’m so glad she loved the cupcakes! 🙂 Happy birthday to your daughter! 🙂 Reply

  • Inna
    November 30, 2014

    Natasha,one question plz,can you tell me what kind of Kitchen Aid mixer u have or what kind would u recommend? Because im thinking of getting one n not sure of which one exactly should i get? Also What size is best fora family of 4? Thanks in advance!!!!! Reply

    • Natasha
      natashaskitchen
      November 30, 2014

      I use mine a ton and like to make bread it it so I use the Kitchen Aid 6 Qt professional series and I love it! My sisters have the 5 Qt; it all depends on what kind of recipes you’ll be using it for. I love the size of my bowl and I know I’ll never have to upgrade to anything larger. I hope that helps. Here’s the one we have on Amazon.  Reply

  • MJ
    November 19, 2014

    Great recipe! I needed to make cupcakes for my office – yogurt & blackberry seemed much more sophisticated than many other recipes I found. I followed to a T, except used regular flour instead of cake flour. Still turned out fluffy and golden. They were a hit – thank you Natasha! Reply

  • wendy
    November 14, 2014

    Made them last night and my family really enjoyed them! Great recipe! Reply

    • Natasha
      natashaskitchen
      November 14, 2014

      I’m so happy to hear that! Thank you Wendy 🙂 Reply

  • Annette
    November 8, 2014

    These are amazing!! I am NOT a ‘white’ cupcake person…..much rather be eating chocolate. My daughter picked these out for her pony birthday. But these are so fluffy and moist and I just want to saver each bite of the 3 I’ve eaten today! Was my first time using yogurt in cupcakes and first time making frosting. I will never go back to store-bought. So fun and really enjoyed it! Thank you so much!! Will be making these again! Reply

    • Natasha
      natashaskitchen
      November 8, 2014

      That’s so great to hear. I’m so happy you loved the cupcakes. A pony birthday? How very cute! I’m excited about having a daughter and making pony birthdays ;). Happy birthday to your little girl! Reply

  • Lina
    October 19, 2014

    These are my favorite cupcakes! I made them probably 4 times and once I substituted blackberries with raspberries. All the times they were very delicious and so pretty. Thank you for a wonderful recipe! Reply

    • Natasha
      natashaskitchen
      October 19, 2014

      You’re so welcome! Thank you for the great review! 🙂 Reply

  • Maya
    September 15, 2014

    Had my eye on this recipe for quite a while & finally got around to it today…absolutely amazing! Started cleaning & packing up while cupcakes were baking in the oven but as soon as I got them out & tried one, immediately got onto the second batch (made this batch eggless too & it was still amazing). Thanks so much Natasha! I’ve still got some leftover frosting – do you think it would freeze & defrost well? Reply

    • Natasha
      natashaskitchen
      September 15, 2014

      I’m so glad you liked it! It’s great to know that it works eggless. Did you substitute with anything else or just leave out the eggs? Reply

      • Maya
        September 17, 2014

        They were so addictive, everyone at work was raving on about the perfect frosting so thanks again! I didn’t have cake flour so used the same amount of plain flour + 2 tablespoons of cornstarch. As for the eggs, substituted them with 1 tablespoon arrowroot powder (tapioca flour) and added a quarter cup more of greek yoghurt. Reply

        • Natasha
          natashaskitchen
          September 17, 2014

          I’m so happy that you all enjoyed the cupcakes 🙂 Thank you so much for sharing your egg free and flour modifications. I’m sure someone else will have a question about that. I sure appreciate it! 🙂 Reply

  • Anna Balaban
    September 13, 2014

    I am making these for a boy baby shower and would not want a purple frosting…will it turn out okay if I just leave out the blueberries and the frosting will be white?
    I just took the cupcakes out of the oven the’re still warm and absolutely delicious!!! Reply

Read more comments/reviewsAdd comment/review

Leave a comment

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.