Greek Yogurt Cupcakes with Blackberry Frosting
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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*
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)
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
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.
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
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.
How to Make Blackberry Frosting:
1. Puree blackberries in a small food processor, or Immersion Hand Blender
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.
Next, pour in your blackberry puree 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
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
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.
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
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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.
I’m so glad you found it too! Thank you so much for sharing that with me.
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!
You’re very welcome! I’m glad you loved the recipe!
Hi there! Not sure if this question has already been asked but am I able to substitute cake flour for all purpose flour?
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.
I made these cupcakes for Easter. Wow! They were Soo delicious!! Now they are my new favorite!!
That’s just awesome! Thank you for sharing your wonderful review, Anne Marie!
Hi Natasha,
These cupcakes were amazing. It would be great if you could make recipes using this cupcake base and adding different flavours to it. It’s an excellent base to start with.
I used the amount of blackberries you recommended and the frosting came out quite pale, not vibrant like your photos. The blackberry taste was also not very evident. Do you think I could double the amount of blackberries used to make the puree without compromising the texture of the frosting? Or would it be too much liquid?
Thank you!
Hi Dina, it may depend on the blackberries, ripeness, variety, etc with how much color you’d get out of them. If you are using a syrup, there is less risk of having the frosting get to loose, but I would still add it a little at a time to make sure your frosting remains thick enough to pipe.
Hi!
I was wondering if you could use fat free Greek yogurt? I’m sure it would turn out slightly different but just curious if you knew if it would completely ruin the cupcakes!
Hi Jennifer, I have not tested that but I think that’s okay. Let us know how it goes if you do an experiment!
Hi Natasha!
Can I use this blackberry frosting for your chocolate cake? How much frosting will I need to make for the cake? Thank you!!
Hi Elena, I have not tested that to advise. If you give that a try, please share with us how it goes.
Hello, I’m a culinary arts teacher, and I’d like to know if we can double this recipe. I see that your other recipes all can be doubled. It sounds so wonderful but I don’t want to mess up this recipe.
Hi Kathrin, yes, this recipe can be doubled! I hope you love it!
I used passion fruit yogurt and a tad less sugar. Best cupcakes I’ve ever made! Thank you!
You’re welcome! I’m so happy you enjoyed it, Dina!
I haven’t read all the above comments if anyone already asked this. The cupcakes were really good. except the frosting turned out very runny:/ Not sure what could have went wrong that it was not the thick nice fluffy frosting as you have in pic. I even added more powered sugar and stuck into fridge few min and later in freezer (as it would not thicken up) any advice for next time I try these to get the frosting nice thicker looking? I ended up eating the frosting from spoon:) It was that good, just too runny!
Hi Inna, I haven’t had this experience, and it’s so hard to say what went wrong without being there. I’m curious if your cream cheese was overly soft? You want to ensure it gets to room temp – no higher than 70°Fahrenheit.
Thank you for the reply! now that I think about it that could possibly be the case. I had left the cream cheese out for about 5 hours prior, and it was close to a warm stovetop;/! how early do you usually take out the cream cheese?
These are by far the best vanilla cupcakes I’ve ever had. So when my son wanted some chocolate cupcakes, I figured I would try to tweak it. I put in 1 1/3 cup of flour and 1/3 cup of dutch cocoa. The centre sagged a little when I removed from oven, so may need to tweak it again to avoid that, but once iced with nutella (the other request), you couldn’t tell that it had sagged. They are equally beautiful to taste. So fluffy and moist. Just need to figure out how to stop it sinking.
Hello Kate, thank you so much for sharing that with us. I’m glad you enjoyed this recipe! Did you use measuring spoons and scrape off the top for exact measurements? Do you possibly live in a high altitude area?
amazing recipe!!! Turn out so delicious!!!!
I’m so glad you enjoyed it!
Hi Natasha, thank you very much for your recipe. The cupcakes come out amazing. Now my daughter is asking me to make them for her wedding. Do you know by any chance if they can be done a couple of days ahead of time and kept frozen or refrigerated?
Hi Lucy, yes, They should be refrigerated since the frosting has dairy in it. 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.
These Greek Yogurt cupcakes sound amazing. I am going to make them this weekend for my
Grandsons Birthday. Do you think I can use Coconut full fat yogurt instead of Greek yogurt? He has a problem with dairy so I always give him coconut yogurt.
Hi Rosy, I have not tested that with coconut yogurt to advise. If you experiment please let me know how you like that
Natasha, this is the best vanilla cake I’ve had in forever. Thank you so much for sharing. I’m always trying to think of what to do with recently expired greek yogurt and this was a hit. Didn’t have fruit to make the frosting so settled for a rum buttercream, but I can’t wait to try the fruit next time. I’ve just been asked to bake a cake for a graduation next week and wondering how can I adapt this recipe for 2 layers in 6 inch pans and 2 in 8 inch pans, measurement and cooking time wise. Any help would be greatly appreciated.
Hi Kim, thank you for the wonderful review! I haven’t tested this for a cake so I can’t say for sure.
Hi Natasha.
Thank you for sharing the recipe. I had an issue with the cupcakes result When it hit the 18 minutes or 20 I noticed the cupcakes on the outside were pale and inside looked like tough rubbery texture so I thought it needs be cooked more so I ended up adding like 15 minutes more. Why the texture ended up not right. The only thing different I did was I doubled the Recipe to make more cupcakes.please advise. Did i over beaten? Please help
Hi Sandra that is possible but I also recommend on checking our post on measuring to be sure ingredients were measured properly.
These were so amazing. When your husband, who hates sweets on principle and probably wouldn’t even eat a cupcake baked by his mother, eats 5 of the 12 you made… a winner!
Substitutes: I used regular all-purpose flour (no change in amount) and did everything by hand (no mixer – not a problem at all). I skipped the blackberries because I didn’t have any and so ended up needing 4 cups of powdered sugar for the frosting.
Wow sounds like your husband really loved this cupcake! That is such a great compliment thanks for sharing that and your substitutes with us.
Cake part of cupcake was mediocre. Pretty bland for my liking. Just my personal taste.
I can’t speak to the frosting (didn’t make it) but the cake part is divine. Period. They fluff up great and mine got delightfully crispy on top, which I loved. One batch just isn’t enough.
Thanks for sharing Vanessa. Glad it was a success!
I was looking for a recipe to use up some yoghurt and oranges. I made them with mango peach yoghurt and the juice of 1 orange instead of vanilla. Then made the frosting with the juice of another orange. They were amazing! Btw, I used my mini cupcake tin to make 24 mini cupcakes and 9 regular cupcakes. Thanks for a great recipe
I’m so happy you enjoyed that. Thank you for sharing that with us!
I made these with mango peach Greek yoghurt and instead of vanilla, I squeezed the juice of one orange in. I frosted them with frosting made with the juice of another orange. They were excellent! Needless to say I was trying to use up some yoghurt and oranges. Thanks for the great recipe.
I’m so happy to hear that! Thank you for sharing your great review!
They really slap
hi Natasha, I am Sri Lankan, I am very interested in cupcake recipes and I’ll try to make them. my family really like to enjoy a cupcake. so, I really like this recipe. I want to make this. but, in Sri Lanka, we don’t have berries and difficult to find greek cheese. can you give me a substitute for greek yogurt and berries
Hi Nadeesha, sour cream would be the next best choice and maybe dried fruit.
Natasha, thanks for sharing your awsome recipes! These cupcakes were a hit amongst the young and old at my daughters b-day party! A quick question, can I make frosting the night before and pipe it on the cupcakes afternoon next day?
Hi Yelena, 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.
Can I use this frosting for a cake decor cream?
Hi Irene, I haven’t tested that but I imagine that may work. If you experiment please let me know how you like that
I’m a little worried that people may resort to violence if only one of these cupcakes is left. After eating one of them, my family became my opponents – my usual loving, caring and sharing nature was gone! These cupcakes are seriously too nice to share!
ha ha!! Your comment made me laugh out loud and then I read it to my husband and laughed again. Thanks George!
I made these exactly as directed except with all-purpose flour instead of cake flour and they turned out amazing! They are so light, fluffy, and delicious. The sweetness level is also just perfect! To reheat them after keeping them in the fridge I put them in the microwave for just 10 seconds and they are amazing once again.
That’s just awesome!! Thank you for sharing your wonderful review Marina!
Just made these and they’re so moist and fluffy! I reduced the amount of sugar to 3/4 C and only had fat free Greek yogurt on hand. Another great recipe. 👍
Hello Natasha! I just want to say these cupcakes are delicious!! I want to make this into a cake form, round cake and be able to stack four or so layers. Do you think this will work or will it be too soft? If it wont work, what recipe would you recommend for a layered cake that is both moist and sturdy? I will be making these as cupcakes either way, but my son wants a cake and cupcakes for his birthday coming up! Thank you so much!!!
Hi Nikole, have you tried our sponge cake recipe? This link shows the many different cakes we have made using this base. I hope that helps!
I have tried the sponge recipe, Im not a huge fan of plain sponges. Maybe I dont make them right, even with some kind of syrup I never seem to like the way my sponges turn out. They are always dry, what am I doing wrong?? Thank you for suggesting that though! I really really like this recipe, do you think this will stand up to the layers?
Delish!!! I used blackberry greek yogurt. They were a hit!
That’s so great! Sounds like you found a new favorite, Rachel!
Hi Natasha
I would like to make these, however it would be more useful, if you could use weights, instead of measurements for the ingredients. I live in Australia, and our measurements are different to those in USA. Our tbspn measures 20mls, our cup measurement is 250 mls, how much is a ‘stick’ of butter? How large is a large egg. You see my dilemma?
Thank you for your feedback, Jane! We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help
To let you know, I am also in Australia and tried making it with the cups and spoons here and it works fine. They were still gorgeous.
Natasha, I don’t want to go out and buy cake flour just for this recipe. Can you suggest how I can make my own? Would you know the measurements and substitutions? Let me know. Thank you!
Hi Oksana, Of course! We have a “recipe” for that here. I hope this helps!
Hi Oksana, absolutely! We have an easy cake flour tutorial here.
Can you Substitute blackerry, or another berry, jam or jelly in seedless form for puree?
I don’t see why not Jamie!
Made these for a relative’s birthday. I was expecting them to be purple, but the cream turned out to be more pink! (I wish I can share a photo). I used regular blackberries, but I guess they differ one brand to another. The cupcakes themselves were awesome, fluffy and light. However, they became a bit grainy and stiff the next day. I also added a blackberry filling inside of these, and it’s a good thing that I did, since they were a bit dense. Good recipe, but I would recommend consuming these the same day, otherwise they dry out (as some other reviewers pointed out).
Thank you for sharing your feedback with us Marina 🙂
Hello Natasha.
Please need help or suggestion can I use olive or grape seed oil instead of butter?
Thanks
Hi Nina, I haven’t tried that substitution so I really can’t say how it would affect the cupcakes. If you experiment let me know! One of my readers reported poor results using coconut oil, but I’m not sure if that would be the case with other oils.
Instead of blackberries does the receipe allow to change it to raspberries and still taste the same?
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.
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!
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.
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!!
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.
Ok thank you so much for your quick reply!
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.
I’m so glad to hear that Zena! Thanks for sharing your excellent review!
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!
You’re welcome Yenny! I’m glad you found my site and enjoy the recipe! Thanks for sharing your wonderful review! 🙂
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!!
You’re welcome Sasha! I’m so happy they were a hit! Thanks for sharing 😀
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:) )
That sounds delicious! Thanks for sharing Oksana! 🙂
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.
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 recipe.
Can i use blueberries or strawberries.Blackberries are a little pricey ,but good to use on occasion to change things up.
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!
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? 🙁
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?
Followed measurements but still ended up with thinner frosting so it just runs of the cupcake.. What I am doing wrong? thanks
Hi Tanya, it might be due to having the ingredients over softened or too warm. It helps to start out with butter that hasn’t been on the counter too long – typically about 60 minutes (depending on room temperature), and about the same for cream cheese.
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.
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.
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
You’re welcome Nina! Thank you for sharing your great review!!
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.
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!
Awesome! I’m so happy to hear how much you love them!! Thanks for sharing!
How many calories in one muffin???
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).
Thank you!
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!
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.
Hi, so I’m doing the cupcakes right now and do I have to put fine sea salt? Because I forgot to buy it.
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..?
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?
Hi Julie, you can use regular salt 🙂
Oh wow. I didn’t add salt to the frosting at all. Does it change the taste of it?
It counters the sweetness a little. I do like it in the frosting but it will still work without it.
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
It may be that you added too much syrup. Did you add the full amount?
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?
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.
I need cupcakes for Sunday. Could I make the frosting on Saturday, put it in the fridge, and pipe onto cupcakes on Sunday?
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.
Are these able to be frozen.
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.
if not using large eggs but medium has it got any different
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.
I wanted to make these as mini cupcakes instead. Do you know if the temperature and time needs to be adjusted?
Hi Donna, for mini cupcakes, bake 10 minutes.
Hello! I made this today! The cupcake is very fluffy and soft! Thank you <3
Aini, thank you for the nice review and you are welcome 😁.
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.
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?
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?
I would suggest raspberries. I think that would work best 🙂
They were amazing! Thanks for writing clear instructions and add beautiful pictures =)
Thank you Karla, I’m glad you enjoyed them 😁.
These are lovely. I love how fluffy and light they were. Thank you!
Betty, I’m so happy to hear that! Thank you for sharing your great review!
Yum yum, that’s purdy, I wonna eat me some a that.
Thank you 🙂
You’re welcome.
What fbrand of flour do you use to make the cupcakes ?? Can i use the self rising aunt jemima flour instead ??
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! 🙂
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!
Anna recipe calls for 225 grams of cream cheese. Hope this helps 😀.
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 🙂
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!
Could I add 1.5 tsp of vanilla extract to the recipe without compromising the texture? Thanks!
Hi Cheryl, 1/2 Tbsp is equivalent to 1.5 tsp so yes that would be fine 🙂
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
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.
Can I use strawberries instead of blackberries?
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 😃.
🙁 Ok. How about frozen raspberries? I’m trying here 🙂
I want to make pink cream cheese frosting using fruit based coloring.
Let me know how you like it with the raspberry sauce 🙂
Yes, I think raspberries would probably be just as good as the blackberries 🙂
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.
You’re welcome Augustine! I’m so happy you and everyone enjoyed it 🙂
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!
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! 🙂
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!
Tatyana, I’m so happy to hear that! Thank you for sharing your great review! 🙂
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?
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.
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.
Thank you so much for sharing that!! What temp and time do you bake them for?
I used 350 degrees still and baked for about 11-13 minutes.
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!
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 😉
Can this recipe be converted to make a 13X9 cake?
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.
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
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 🙂
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!
I wish I had a bunch of blackberries right now. I probably make these too. 🙂
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!
Oksana, it’s great to know they work with regular flour and thank you so much for your great review :).
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?!?!
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?
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!
I’m so glad you loved the cupcakes :). Now I’m craving them again!
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.
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.
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!
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! 🙂
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!!
Larisa, frosting has dairy so I would definitely refrigerate them :).
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…
Hello :). According to my package of butter 6 Tbsp butter = 85 grams and 12 Tbsp = 170 grams by weight.
Hi Natasha! Blackberry is just gorgeous! The cupcake looks stunning. Greek Yogurt Cupcakes with Blackberry Frosting is a wonderful creation. Sweetness overload!
They are so good together. The blackberry offsets some of the sweetness and it’s just perfect 🙂
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 🙂
Happy birthday and blessings to your sweet princess! I’m so glad you liked the cupcakes 🙂
Could you make the cupcakes lemon with this recipe?
It would have to be an experiment. Are you thinking about lemon juice or lemon extract going directly into the cupcakes?
Oh, I love your other vanilla cupcake recipe (Perfect Vanilla Cupcakes)but this one looks even better. Definitely going to try these.
I think you’ll love these too. They are so fluffy and amazing. Let me know which you like better 🙂
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! ☺
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 🙂
Delicious. I made 3 8″ layer cakes (doubled the recipe). That frosting is to die for. It’s a keeper! Thank you.
Awesome :D, thanks for the great review Mary Ann and you are very welcome.
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 🙂
Oh I’m so glad you didn’t quit before you read that 🙂 And I’m happy you both loved the cupcakes 🙂
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
The cupcakes will still taste great even without the BlackBerry in the frosting. If you want pink, you can use raspberries. 🙂
Made those for my daughters birthday, they turned out really good, she loved it. Thank you for the recipe!
I’m so glad she loved the cupcakes! 🙂 Happy birthday to your daughter! 🙂
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!!!!!
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.
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!
Made them last night and my family really enjoyed them! Great recipe!
I’m so happy to hear that! Thank you Wendy 🙂
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!
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!
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!
You’re so welcome! Thank you for the great review! 🙂
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?
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?
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.
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! 🙂
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!!!
Yes that will work just fine 🙂 The frosting will be thicker but will pipe nicely 🙂 Another great cupcake frosting is this one: https://natashaskitchen.com/2012/06/29/cupcake-frosting-recipe/
Natasha, do you think the frosting would hold up if i fill it inside the cup cake in addition to frosting it outside? i am trying to find a recipe that i can use for filled cup cakes and i really like this recipe but never made cup cakes before,(we are having fundraiser at work and the theme is cup cakes) thank you
Yes the frosting should hold up. The more blackberry syrup you add, the thinner the frosting gets so watch the consistency as you add it. I hope you raise lots of money for your fundraiser! 🙂
Natasha, i made this cup cakes last week for the fundraser at work. I filled half of them with the frosting and another half with blackberry pie filling, similar that you did for your cherry cup cakes. Everybody at work were raving, Thewe were a big hit. I was very nervous because i am not good a baking, i just need to practice more to decorate cakes and cup cakes, it is a challge to me. thank you again
Blackberry pie filling? :-O That sounds crazy good! Thanks so much for sharing how you made them. I’m craving these cupcakes badly now! 🙂
Hello! I tried this recipe twice yet! And it’s amazing! It’s so fluffy and delicious.Thank you for share this perfect cupcake recipe! It has become my favourite.
Cheers!
I’m so happy you liked the recipe 🙂
It was almost midnight When I pulled these babies out of the oven.. While the house was asleep I had 2 cupcakes plain with plum varenya! Mmmmm delicious!! Couldn’t resist they smelled soooo good! And I used vanilla yogurt and no vanilla flavoring and regular flour..and they tasted AMAZing!! Thanks!!!
I’m so glad you enjoyed them and at midnight no less! 🙂 thanks for sharing your modifications!
Natasha, love your recipes. Does the greek yogurt have to be room temperature before you add it? If so, how long should it sit out for? Thanks so much. Can’t wait to try these!!
Hi Jenny, no, the greek yogurt does not need to be at room temperature.
are you kidding me?! I just made these (they are literally still warm from the oven) and they are some of the most delicious cupcakes I’ve ever had!!!! LOVE the frosting. so yummy, and not too sweet, in love, thanks so much for sharing!!!
I’m so happy to hear you loved the cupcakes! 🙂
I tried them out today and they are simply amazing. Instead of blackberries I put strawberries with way less sugar as blackberries were out of stock. I’m looking forward to try out more of your recipies. And thanks a lot for sharing it xxx
I’m so glad you liked the cupcakes! I love the idea of using strawberries. I bet your cupcakes were beautiful!
They didn’t look as beautiful as yours. As I put too many strawberries the topping looked two-coloured but kind of as it was planned 😀 but I managed to get rid of this extra juice and I put this extra juice first and then the topping. At the end they looked like the topping melted.
It definitely makes a difference in the consistency of the frosting if you add too much fruit syrup. You might try adding 1 Tbsp at a time next time. 🙂
Hi Natasha. Just letting you know I tried this recipe today but added the juice and rind of a mandarin (clementine) and they turned out beautiful. I’ll keep this recipe for future reference and try it with lemon and orange.
Thank you.
Anne @ Domesblissity
Thank yo so much for sharing how you made them! The citrus idea sounds wonderful! 🙂
I made these and the cupcakes were Amazing! But the frosting was super runny :/ still delicious just didn’t stay on the cupcake lol
You may have had too much berry syrup in the frosting. Did you do anything differently? It should be thick enough to pipe on and definitely stay on the cupcake.
Hello, my friend. I hasten to tell you that your recipes has long been stolen by Russian websites.For example, U can find a lot of your recipes at vk.com in the culinary publics. Take my advice, put your logo and website address on the your pics. It does not protect recipes from stealing, but you keep the copyright.
И по-русски.
Возможно, я написала текст выше с ошибками. Мне кажется, вы знаете русский язык, перевожу.
Спешу сообщить вам, что ваши рецепты уже давно разлетелись по всей русской сети, по соцсетям, в больше части на vk.com в популярных кулинарных пабликах. Рекомендую вам ставить свое имя и адрес сайта на собственных фотографиях. Это не защитит ваши рецепты от кражи (такая уж у нас страна!), но возможно, сохранит авторские права на фото и люди будут приходить на ваш сайт.
with best regards
Lena
I have a logo currently, but I might try to put some branding up higher on the photo. I have noticed alot of Russian sites stealing my recipes and even photos and cropping out my logo and even putting their own! Thanks for sharing your advice with me. I agree 🙂
Oh yeah, I also sign the vandalism when they cut logo on the photo and put your. Nothing can be done.I am very glad to meet a real author recipes,
that I see long ago and use actually
Can’t help but notice this comment. You should put watermark logo exactly on the food maybe. Guess that would help 🙂
Anyway, I love this cupcake recipe! So moist, fluffy and cheesy (I feel like the yogurt became cheese when baked :p) Ohh this cupcake also great even after fridge. Really the best! Good job on recipe!
Yeah… ;). I’m so glad you like the recipe! Thank you so much!
These cupcakes are gorgeous, I love the naturally colored frosting!
Thank you! Me too! It’s such a pretty shade. That would be difficult to achieve with food coloring.
I have quick questions. Since I dont make cupcakes often.. I was wondering if I make them Saturday night and bring them over for sunday lunch. Would they still be okay with the frosting and everything over night??
You should refrigerate them overnight if you are putting the frosting on, but the answer is yes, that will be just fine 🙂
I just wanted to let you know that I made them and they were good! We enjoyed them and my family did also… Thanks for your time!
Masha thank you so much for your great review! I’m so glad you all liked the cupcakes 🙂
I am thinking about to make this for the wedding but mini version.. You think that might work?? and how many mini muffins do you think it might make??
It will make about three times as many but I can’t tell you exactly without testing it myself. Also, check for doneness at about half the time. Let me know how it goes!
Hi Natasha,
Would these work with strawberry Greek yogurt instead? And how about strawberries instead of blackberries in the frosting? Thanks!
You’ll want to use about the same amount of strawberries by volume and you don’t have to seed the strawberries since you can’t really feel their seeds in the frosting. Add strawberry puree to your desired consistency since strawberries tend to be a little juicier than blackberries. I haven’t tried with strawberry Greek yogurt, but I think it would be a fun experiment. Let me know if you try it 🙂
when it says cake flour does regular flour work too?
I haven’t tested it with all-purpose flour so I can’t say for sure, but some of my readers have tried with all-purpose flour with good results (search “all-purpose” in the comments section and you can see what they wrote) 🙂 Have a great weekend!
Hi Natasha,
I wanted to let you know that you can make your own cake flour using all-purpose flour. Just substitute 2 tablespoons corn starch in each cup of flour (so 14 T flour & 2 T corn starch) this tip is on the cornstarch container.
Thank you so much for sharing that Laura! Cake flour is a bit spendy and I’d rather be using my organic all-purpose flour 🙂
Thanks Natasha. Haven’t seen your blog before as I usually frequent allergy ones for my boys but decided to make cupcakes for me today!! I did them in the thermomix, used 2 eggs as hate separating (one of my boys is severely allergic), rapadura sugar, nuttelex (dairy allergies here so I never use butter these days!), added 2Tbl lemon juice and a few passionfruits and just plain flour as well. I also only had organic vanilla yogurt so that’s what I used. Absolutely delicious! The batter is divine and the finished cakes too! I used a normal muffin pan and mini muffin one for the best of both worlds… Ha ha! Thanks! Going to try and use this recipe to make them dairy and egg free and see how I go 🙂 thanks!
Thank you for sharing how you made them! I’m sure it will be helpful for others who might be looking for allergy subs. I do have an amazing chocolate cupcakes recipe that is egg free and dairy free (not the frosting though). I hope you love them! https://natashaskitchen.com/2013/01/23/moist-chocolate-cupcakes-with-prague-frosting/
I am having such a hard time with the frosting setting up. It is a much softer consistency than of yours. Should I add more of something? More butter or powdered sugar? Everything went pretty well until I added the cream cheese. :/
Did you follow the recipe exactly? It should have been pretty thick and spreadable after adding the cream cheese. Maybe you had a lot more blackberry syrup than me?
Natasha,
These were great! Even my hubby, who doesn’t really like cupcakes, loved them! 😉 I’ve already made them twice. Just one question: The second time I made these cupcakes, the cupcakes deflated, and I’m not sure why this happened. Did I over-mix or what do you think could be the cause?
Thanks 🙂
Can you think of anything else you could have done differently? Did you use all of the same ingredients? Overmixing probably would not have caused it.
Hi Natasha! I’m planning on making these on Friday for my sons bday on Sat…if I make these Fri, can I leave them out over night, or do they have to be refrigerated? Thanks! 🙂
They should be refrigerated since the frosting has dairy in it. 🙂 Happy birthday to your son! 🙂
These are the best!! but have you tried any of your recipes to replace sugar with applesauce or the flour with whole wheat flour? Do you think it would work for this recipe or would it be too watery?
Thank you, thank you :). I have used applesauce in my carrot cake, but not these, so I can’t really recommend it until I try it… I’m so glad you loved the cupcakes 🙂
🙁 I was so happy to have found these cupcakes, this is my 3rd batch FAIL! I don’t understand what’s going on, I followed the instructions precisely and ingredients. They raise half way through baking them the middle just sinks in :(( they seem to be very oily and soft not at all bready. I was making them for my daughters birthday tomorrow. It looks like there will be no dessert. ;(
Oh no, that’s so sad 🙁 I’ve never had them turn out oily or sunken. It’s hard to say what could have gone wrong without being there, but I’ll do my best to help. Did you possibly substitute any of the ingredients? Could you have switched the amounts of baking soda and baking powder? Did you use cake flour? Do you live in a high elevation area that would alter your baking time? Also, did you wait until your oven was fully pre-heated before putting the cupcakes in? I hope we can figure it out! In the mean time, if you need a quick dessert recipe, this vanilla cupcakes base https://natashaskitchen.com/2012/06/29/perfect-vanilla-cupcake-recipe/ or this chocolate cupcakes base: https://natashaskitchen.com/2013/01/23/moist-chocolate-cupcakes-with-prague-frosting/ are fairly easy to put together and are always a hit at parties. You might also consider the mixed berry trifle: https://natashaskitchen.com/2013/04/23/mixed-berry-and-angel-food-trifle-recipe/ it’s no-bake and is pretty quick to assemble.
I was just looking at some of your cupcake recipes and decided to read the comments. I love how fast you respond to your readers, only 2 hours for this ‘crisis’ comment! Keep up the great work 😉
I do my best to be quick about replying to comments; especially the crisis type comments. 🙂 Thanks Katy!
do you think I could use this cream to frost the outside of a tres leche cake…. purple is my daughters favorite color, its for her birthday party!!!!
I absolutely think you can! 🙂 That sounds delicious!
Natasha, how crucial is it to use cake flour as opposed to regular flour in this recipe? Thank you!
I haven’t tested it with all-purpose flour so I can’t really recommend it, but it probably would be ok. The cake flour makes cupcakes fluffier.
These look DELICIOUS! Your photos are great too!
Thelma, thank you for the compliment. I hope you love the cupcakes! 🙂
I would love to make these for Easter this weekend. Would nonfat greek yogurt still work as well?
Thanks!!
These are best with the real stuff. These don’t have very much fat in them otherwise. I definitely recommend the full-fat version.
Thank you very much!
Would frozen blackberries (thawed) work? Or do they have to be fresh?
I think either would work fine, but keep in mind that frozen berries tend to let off more juice so keep an eye on the consistency of the frosting as you add the juice so it doesn’t get too soft. Enjoy the cupcakes! They are quite a treat 🙂
Thank you for all the quick responses! I was not able to make it this past weekend because I couldn’t find any full fat greek yogurt at our local stores. But I won’t give up! I will make these!!! I am going to try the frosting for a lemon cake I made though. Would I be able to add whipping cream to it for a more whipped texture? Maybe fold it in after it’s whipped? What do you think?
Thanks again for all the phenomenal recipes!!!!
I think that should work, but it does have a good whipped texture even without it. I think this frosting would taste great over a lemon cake.
These were so scrumptious. I made these today and by the end of the day I had FOUR. We had guest over and was glad I made a double batch… Thank you thank you thank you for all the yummy recipes. Keep them coming.
Alla you’re so sweet. It was nice to catch up today; even if it was by text! I’m so glad you loved the cupcakes 🙂
May I ask if you must use “unsalted” butter? If I just leave out the salt, would regular butter be ok?
I always buy unsalted butter because it’s easier to add more salt if needed but impossible to take it away. A stick of salted butter has roughly the equivalent of 1/4 tsp salt. This recipe calls for 1/8 tsp salt so you’d have a saltier frosting with salted butter. I think it would still work but I do recommend unsalted butter for the recipe for best results. I don’t think it would make a strong difference in taste.
Thank you so much for this recipe! I used the base of your cake mixture to make the most delicious chai cupcakes. The greek yoghurt made them so incredibly fluffy. If you are interested check them out here: http://emmalovisaa.blogspot.com/2014/04/chai-spiced-cupcakes.html
Thanks again 🙂
Emma
I just did check yours out. They look amazing!!
Thank you so much 🙂 I couldn’t have made them without your base recipe!
You’re so welcome 🙂 Anytime 😉
Would the cream taste good if I used salted butter. I am out of unsalted butter 🙁
Good question! I think it would work but make sure you do not add the 1/8 tsp salt.
Your cupcakes look amazing, will have to try this recipe.
Natasha,
these turned out awesome even with our modifications – WW pastry flour, and swapped 1/3 c flour for cocoa.
Do you think they’ll freeze ok? How does one defrost cupcakes?
Oooh you made chocolate ones? Yum!!! Thanks so much for sharing that with me. I have never tried freezing cupcakes, but I imagine its probably like freezing cakes; let cool then wrap in plastic wrap and freeze. I haven’t tried with these cupcakes so I can’t guarantee they’ll be awesome defrosted. You defrost in the fridge or at room temp.
Hi Natasha, I’ve featured your cupcakes on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.
Thank you for featuring it. No problem 🙂
Quick question. .I’m just a bit confused. .on the cupcake ingredients it says 1/2 tbsp Of vanilla but in the directions it says 1 tsp..so which is it? ? 🙂
Oh my, sorry about that! It’s 1/2 Tbsp. It wouldn’t have made a huge difference though since 1/2 Tbsp is 1 1/2 tsp. Thanks so much for bringing this to my attention. You’re awesome!
These are absolutely divine. My new favorite cupcake recipe. I will always use it now. Thank you Natasha!
Thanks for the great review Oksana and you are welcome :).
I made these last night and they were absolutely delicious!
Thank you so much for the recipe!
You’re so very welcome 🙂 That’s music to my ears! Thanks for the amazing review!
I think i just ruined your cupcakes 🙁 I added plain goat yougurt instead of greek yougurt. and they did not come out fluffy. oh well i will try next time.
Or could that be because i am making little mini cupcakes?
You think I can use frozen blueberries instead?
Thank you
The greek yogurt is thicker and has a higher protein content. I didn’t try it with regular yogurt so I’m not sure. These should be ok for mini-cupcakes. I think frozen blueberries would work. I want to try these with raspberries next! 🙂
Natasha, these came out AH-MA-ZING!!!! I thought your chocolate ones were my fav, but I think these actually beat them by a bit. Thank you soo much! I will make these for my sis’ upcoming engagement.
That’s awesome that you liked them so much! Thanks for a fantastic review and congrats to your sister!! 🙂
Do you think I can make this with frozen blackberries if I drain them before making the puree? I don’t always see fresh blackberries in stores.
I think that should be fine. If they seem too wet, you might drain them, or just add the puree to the frosting, watching the consistency closely. It’s a pretty tough frosting. It should still be fine 🙂
I’ll try it this weekend….Thank you!
Hi. any idea how to make them with black berry filling inside as well, but avoiding that the filling/berries sit down at the bottom of the cake (like this happened with me when making blueberry muffins). Im wiling to make those just the regular recipe feels too dry for me.
Have you made the cupcakes already? The Greek yogurt makes them super fluffy and not too dry at the same time. Have you seen how I made my filled cherry cupcakes? That could work really well if you wanted to try add more fruit filling.
Natasha I just pulled these out of the oven. Good thing I doubled the recipe. We ate 5 cupcakes just like that with no frosting on top. Oh my are they good. The frosting is sitting in the fridge, ate some of that as well:). I can only imagine how these will taste together, heavenly. Thank you.
That’s so great!! Making a double batch was a good decision 😉
THESE LOOK AMAZING!!!
You’re awesome. Definately trying these tomorrow!!!
Enjoy them! 🙂
Yum!!!These look so adorable! Cant wait to try them.
Thanks Nadia 🙂 I hope you love the cupcakes!
Thank you for posting. I love the color of the cupcakes. Just made them, and yummy! They are so soft, just melt in your mouth. I did use vanilla greek yogurt (apparently there was a sale on those, and no more plain left, I don’t like fat free stuff, so I opted for the vanilla, and I’m glad i did). A five star for this recipe.
Oksana, thank you for the great review, and you are welcome :).
Thank you for the nice recipe. Have a Super-Duper Week.
You are welcome Liz, right back at you :D.
Какие красавчики! Слюньки потекли. До этого капкейки у меня не очень были удачными, обязательно попробую этот вариант!
I hope you love these as much as we do! They are so tasty! What’s great is you can also change the frosting with different flavors such as rasbperry. The combination of sweetness with a little tang from the berries and yogurt is delicious!
Wow, those look so good! Thanks, I will bake them for my daughter’s coming up birthday!
Happy birthday to your daughter! I think these are fit for a princess, definitely! 🙂
Yummm these look so delicious and soo pretty :). I know what I’ll be making for the weekend 🙂 Thanks Natasha.
You’re welcome and I hope you LOVE them! Aren’t they pretty?
I just woke up to feed my babies, and as I’m scrolling through Bloglovin, I see your new post. Can I just say that these cupcakes looks so amazing, it’s tempting to start a batch at 3 am:). The cupcakes look so tender and I’m sure with the combination of that blackberry frosting, it is absolutely incredible. I always think that berries add so much flavor to baked goodies.
I don’t know how you do it with 2 babies. You’re amazing!! The combination is as good as it sounds. I wish I could pass a few of them to you. 🙂
Yum!!! Would this recipe work for a cake also? I always figure cupcake recipes would also work as cakes but just thought I’d ask.
I haven’t tried to make it a cake but I think it cold work well in 2 round cake pans. Let me know if you give it a try!
I made this recipe as a birthday cake for my husband. I doubled both the cake and frosting ingredients, and using two 9″ round pans and then frosting it with the same 2D tip, but with individual “stars” all over, it was the perfect amount. My husband swore it was the best cake he’s ever had, and has already requested it for all his future birthdays and lamented that he will “only get to eat it once a year,” haha. This is such a great recipe, I think it will be acompanying us to many occasions, so he won’t have to worry about that!
That’s so sweet! That’s one of the best reviews I’ve ever gotten 🙂 Thank you so much for sharing how you made it into a cake. I really really want to try it now! It’s brilliant! I’m going to try it soon! Did you post a picture of it anywhere online? I’d love to see it!
When you made it a cake, how long did you bake it for? Same amount of time? I’m thinking of making this with a strawberry lemonade frosting for my daughters birthday next week.
Natasha, did you know that pregnant ladies check out your website too?? You need to stop posting these goodies 🙂 Just kidding. I have to start baking and stop starring at these yummies:)
Oh dear. I know all about that (although my son is 4 now and I still get pregnancy cravings… go figure!). I think the best solution would be to whip up a batch. Congrats on your pregnancy!
How can you go wrong with blackberry anything! Blackberry cupcake is a double win. Gorgeous.
Thanks Julia. It was delicious! You could actually taste the blackberries in the frosting. And now I’m craving them again!
The picture made me hungry!!! Cupcakes look light and fluffy. Our boys would pick cupcakes over cake, any day and they Love cakes 🙂
Cupcake hunger pains are real and they shouldn’t be ignored. lol. My son too, he’s a cupcake lover for sure!
So yummy… Thank you Natasha. may I ask you if it’s gonna work with regular flour? Or only cup cake flour?
As a disclaimer, I haven’t tested all-purpose flour with these, but I think it would work. They probably won’t be as fluffy, but they’d probably still taste good. 🙂
If done it with real flour from day one because I read it wrong and they are still as good and fluffy I have made them 4 times since the post thank you Natasha they are awesome my husband said he would never buy store bought ones again :))
Wow! 4 times? You are on a roll!! It’s great to know that it works well with all-purpose flour. I’m sure someone else will have that question down the road 🙂