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, 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.

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 (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

4.90 from 91 votes

Author: Natasha of NatashasKitchen.com

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.

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Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 40 minutes mins

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

Cook ModePrevent your screen from going dark

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.

• Full Nutrition Label
• Nutrition Disclosure

Course: Dessert

Cuisine: American

Keyword: blackberry frosting, Greek yogurt cupcakes, Greek Yogurt Cupcakes with Blackberry Frosting

Skill Level: Medium/ Easy

Cost to Make: $

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 🙂