Our yogurt cupcakes can easily be made with children and only take 20 minutes to cook.
This cupcake recipe uses yogurt to keep the sponge delicious and moist. There is a hidden jammy centre and a simple vanilla frosting on top. This recipe makes 16 cupcakes and each cake is 508 calories.
Ingredients
For the yogurt cupcakes:
- 175g golden caster sugar
- 175g self-raising flour
- 150ml natural yogurt
- 3 eggs, beaten
- 1tsp vanilla extract
- 75g unsalted butter, melted
- 6tbsp raspberry jam
For the topping:
- 500g butter, softened
- 500g icing sugar
- 1tsp vanilla extract
- green fondant icing sugar paste, to make leaves (optional)
WEIGHT CONVERTER
Method
- Heat the oven to 190C (170C fan, Gas 5). Line a muffin tin or tins with 16 paper cases.
- Put the caster sugar into a large mixing bowl and sift in the flour.
- In a jug, mix the yogurt, eggs, vanilla extract and melted butter. Once combined, pour into the sugar and flour and mix briefly.
- Divide the batter between the baking cases and bake for 15-18 minutes, or until well-risen and springy to the touch.
- Cool the cupcakes on a wire rack. When cool enough to handle, use a sharp knife to cut a hole out of the centre of each cupcake and fill with jam, until level with the top of the cake. Snack on the offcuts of cake.
- For the topping, beat the butter with the icing sugar and vanilla extract, then put into the piping bag with a star nozzle attached.
- Pipe a swirl onto each cake, starting in the middle. If using, cut out leaf shapes from the green fondant icing, then use to decorate each cake.
Watch how to make yogurt cupcakes
Top tips for making yogurt cupcakes
Consider topping the cupcakes with some fresh fruit instead of the green fondant leaves if you like. You could also colour the buttercream if you like. For more tips on how to make these cupcakes continue reading below.
Can you freeze yogurt cupcakes?
You can bake these cupcakes ahead and decorate later if you like. Without the frosting the cupcakes can be frozen, simply wrap in clingfilm then defrost fully before adding the jammy centre and vanilla icing.
What can I use instead of yogurt in baking?
You can swap the natural yogurt for soured cream if you prefer. Use the same quantity, so in this recipe it would be 150ml soured cream. Both dairy products provide a slightly tangy flavour which helps contrast the sweetness of the jam and icing. They also keep the cake sponge nice and moist.
What can I use instead of jam for cake filling?
If you have a very sweet tooth consider swapping the jam for a chocolate spread or Biscoff spread. For those who enjoy citrus flavours you could consider using lemon curd. Alternatively, if you don’t like the idea of cutting a hole in your cake, press a raspberry into the centre of each case once you’ve filled it with cake batter and you’ll still have a surprise centre in each cupcake.
To achieve the swirl of rose-shaped icing on top of the cakes it is recommended that you pipe the icing. If you don’t like the idea of single-use piping bags, consider investing in a reusable one. This kit also comes with a selection of different nozzles.
You might also like our vanilla cupcake recipe which is similar to this one but uses a classic batter with just butter, sugar, eggs and flour. For something a little richer you should make our chocolate cupcake recipe which also has a chocolate buttercream. These mini cupcakes are also a lovely option for picnics, parties or simply to share with loved ones.
