Greek Yogurt Cupcakes with Blackberry Frosting Recipe – American Special
Incorporating a generous cup of Greek yogurt into these cupcakes enhances their texture significantly, making them worthy of acclaim in the cupcake world. Paired with a delightful blackberry frosting (or raspberry, if you prefer), these treats maintain their delightful fluffiness even when chilled, promising a delicious experience on any occasion.
- 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.
