Greek Yogurt Cupcakes with Blackberry Frosting
Delightful Greek Yogurt Cupcakes with a tangy Blackberry Frosting - moist, light, and bursting with berry flavor. Perfect for any occasion!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cupcakefanatic.com.
Cooking tools:
- Stand mixer
- Food processor
- Immersion blender
- Fine-mesh sieve
- Piping bag
- Muffin tin
- Cupcake liner
- Cooling rack
- Whisk
- Mixing bowl
- Spatula
- Oven
- Refrigerator
- Measuring cup
- Measuring spoon
- Toothpick
Ingredients
- 1⅔ cups cake flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 6 Tbsp unsalted butter, room temp (cut into 6-8 pieces)
- 1 large egg, room temp
- 1 large egg white, room temp
- ½ Tbsp vanilla extract
- 1 cup plain Greek Yogurt (I used the regular, full fat version)
- 1 stick unsalted butter, soft at room temp
- 1½ cups powdered sugar
- ⅛ tsp fine sea salt
- 8 oz (1 stick) cream cheese, softened to room temp and cut into 8 pieces
- ½ cup (about 15) Blackberries to puree + 12 blackberries for garnish
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