Greek Yogurt Cupcakes with Blackberry Frosting Recipe – American Special
The Greek Yogurt Cupcakes with Blackberry Frosting recipe combines tangy full-fat Greek yogurt with fluffy cake flour, sugar, and butter to create moist, tender cupcakes that hold their texture even when chilled. The rich blackberry frosting—made from cream cheese, butter, powdered sugar, and fresh or pureed blackberries—adds a vibrant pop of fruity flavor. Perfect for dessert, parties, or an elegant afternoon tea, these cupcakes are as beautiful as they are delicious.
- Prep Time20 min
- Cook Time20 min
- Total Time40 min
For the cupcakes Ingredients :
- 1 and 2/3 cups of cake flour
- 1 cup of granulated sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 6 tablespoons of softened unsalted butter (cut into 6-8 pieces)
- 1 large room-temperature egg
- 1 large room-temperature egg white
- 1/2 tablespoon of vanilla extract
- 1 cup of plain full-fat Greek yogurt
For the blackberry frosting:
- 1 stick of Cabot unsalted butter, softened to room temperature
- 1 and 1/2 cups of powdered sugar
- A pinch of sea salt
- 8 ounces of Cabot cream cheese, softened to room temperature
- 12 ounces of blackberries (set aside 12 whole berries for garnish)
For the cupcakes:
Preheat the oven to 350°F.
Line a cupcake tin with liners and lightly coat them with non-stick spray.
In a microwave-safe bowl, microwave the oil, butter, and chocolate chips for about one minute. Stir with a rubber spatula until smooth. Set aside.
In a separate bowl, combine the flour, baking soda, baking powder, cocoa powder, and sea salt. Set aside.
In another bowl, whisk together the eggs, egg yolk, sugars, and vanilla until well combined. Add the melted butter mixture and whisk until smooth.
Add the flour mixture and Greek yogurt to the wet ingredients. Mix until just combined.
Stir in the coffee gently, being careful not to over mix.
Fill the cupcake liners with the batter, filling them to the top for large cupcakes.
Bake for 18-20 minutes, adjusting as needed for your oven. Allow cupcakes to cool completely before serving.
For the frosting:
Puree blackberries in a food processor or blender. Strain the puree through a fine mesh strainer into a small bowl, using a spatula to press the puree through and leaving only seeds behind.
In a large bowl, use a hand mixer or stand mixer to whisk together butter, powdered sugar, and salt until combined and creamy, about 3-5 minutes. Add cream cheese and continue mixing until fluffy and smooth.
Incorporate the blackberry puree into the frosting mixture, mixing until well combined. Transfer the frosting to a gallon Ziploc bag and refrigerate for about 30 minutes. Once cupcakes are cooled, remove from the pan, then cut off a corner of the Ziploc bag for easy frosting application. Finish by garnishing each cupcake with a blackberry.
Recipe Notes:
Use full-fat Greek yogurt at room temperature to ensure richness and avoid curdling.
Measure cake flour accurately and sift it to keep the crumb light and soft.
Butter and egg ingredients should be room temperature—this helps achieve even mixing and tender texture.
Don’t overmix once the flour is added; gentle folding gives moist and uniform cupcakes.
Cool the cupcakes completely before frosting to prevent melting or sliding frosting.
For the frosting, make sure cream cheese and butter are softened for a silky, smooth finish.
Puree blackberries and strain if desired to remove seeds for a smoother frosting texture.
Chill frosting briefly to set before piping or spreading—this helps it hold shape.
Store cupcakes in an airtight container in the fridge if made ahead; bring to room temperature before serving for best flavor.
