Greek Yogurt Cupcakes with Blackberry Frosting
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Natasha's Kitchen · by Natasha of NatashasKitchen.com★ 4.9 (93)

Greek Yogurt Cupcakes with Blackberry Frosting

NUTRITION · PER SERVING40M COOK
CAL 24%·PRO 13%
CARBS 58G48% OF CAL
1G FIBER18G OTHER39G TOTAL SUGAR
FAT 26G48% OF CAL
15G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fluffy cupcakes made with Greek yogurt and topped with blackberry frosting. Light yet rich, they stay fluffy even when refrigerated.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

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)
  • 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
PREP
20M
SODIUM
316MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.