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!

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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 ;).

*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

4.89 from 90 votes
Author: Natasha of NatashasKitchen.com
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.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

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:

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

  • 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.
  • 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).
  • 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.
  • 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:

  • 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.
Course: Dessert
Cuisine: American
Keyword: blackberry frosting, Greek yogurt cupcakes, Greek Yogurt Cupcakes with Blackberry Frosting
Skill Level: Medium/ Easy
Cost to Make: $
Natasha's Kitchen Cookbook

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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 🙂

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

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Comments

  • Rick
    April 27, 2024

    Wow! These cupcakes are amazing! I’m pretty sure they will move to the number one spot on my favorite cupcake list!! Thanks for sharing this recipe!

    Reply

    • Natashas Kitchen
      April 27, 2024

      That’s just awesome! Thank you for sharing your wonderful review, Rick!

      Reply

  • Lori
    March 23, 2024

    This frosting is so beautiful! It’s perfectly pipeable and tastes delicious. I put it on chocolate cupcakes and it looks and tastes fantastic! Thank you.

    Reply

    • NatashasKitchen.com
      March 23, 2024

      I’m so glad you love it!

      Reply

  • Veronika
    January 26, 2024

    Love this recipe in cupcake form, but can I make it into a cake? Would I just need to bake it longer?

    Reply

    • NatashasKitchen.com
      January 26, 2024

      Hi Veronika! I haven’t tested this recipe in a large pan. I assume will work fine. You’ll need to experiment with the baking time and how much batter you need to fill your pan. When the cake is done, a toothpick inserted into the center should come out clean.

      Reply

  • Pinksprinkles
    October 13, 2023

    Absolutely the best muffins I have ever made. Was looking for Greek yogurt recipes inspiration and I’m so happy I found these. Topped them with mango purée frosting. Thanks Natasha’s Kitchen.

    Reply

    • Natashas Kitchen
      October 13, 2023

      I’m so glad you found it too! Thank you so much for sharing that with me.

      Reply

  • Oksana
    July 7, 2023

    I love cupcakes!🧁Made them a few days ago and my family loved them. 😊 I made them into bite-size cupcakes and baked them for about 15 mins. Turned out perfect. 🤗 Those are great for a large crowd. Will definitely make it again in the future. Thank you for the amazing recipe!

    Reply

    • NatashasKitchen.com
      July 7, 2023

      You’re very welcome! I’m glad you loved the recipe!

      Reply

  • Arlene J.
    June 10, 2023

    Hi there! Not sure if this question has already been asked but am I able to substitute cake flour for all purpose flour?

    Reply

    • NatashasKitchen.com
      June 10, 2023

      Hi Arlene! I attached a tutorial on how to make cake flour using all-purpose flour for this recipe. You can use all-purpose flour as well if you prefer but it has a lighter crumb when you use cake flour.

      Reply

  • Ann Marie Wescott
    April 10, 2023

    I made these cupcakes for Easter. Wow! They were Soo delicious!! Now they are my new favorite!!

    Reply

    • Natashas Kitchen
      April 10, 2023

      That’s just awesome! Thank you for sharing your wonderful review, Anne Marie!

      Reply

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