Fluffy Greek Yogurt Raspberry Cupcakes

Oh, these cupcakes… they have a long story behind them, one that involves me ruining a batch of madeleines, my oven giving up on life, and ending up delivering cupcakes to my mom… but nobody wants to hear about my little disasters, right? 😛 (if you really want to know, feel free to ask in the comments, hehehe).

So have to say!!!! These cupcakes turned out absolutely wonderful, and the recipe is super easy. There is a reason I chose this recipe uhhhh… once they come out of the oven, these cupcakes have a beautifully fluffy, sweet crumb that pairs perfectly with the tartness of the greek yogurt and the raspberries. Sometimes a simple little treat like this is exactly what hits the spot, so let’s get to the recipe!

Fluffy Greek Yogurt Raspberry Cupcakes

Servings: 12
Time: 45mins
Difficulty: Normal
Rating: ★★★★★
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How about this simple cupcake recipe, super fluffy with a delicious contrast between the tartness of the yogurt and raspberries and the sweetness of the cake.

Ingredients

Greek Yogurt – 125g
Eggs – 3
Sugar – 125g
Flour – 125g
Baking Powder – 1 Teaspoon
Vanilla – 1 Teaspoon (Extract)
Raspberries – 30 (+/- Half a Package of Raspberries)
Butter – For Greasing

Directions

Start by preheating the oven to 180°C (350°F) and thoroughly greasing the silicone molds.
Whisk the eggs with the sugar until you have a creamy, smooth mixture.
Add the greek yogurt, followed by the vanilla extract, and whisk again.
Finally, add the sifted flour and baking powder; mix gently without whisking until everything is well incorporated.

Pour the batter into each mold, adding 2 or 3 raspberries to each cupcake, and bake for about 18 minutes until they’re nicely browned. As always, insert a toothpick into the center—if it comes out clean, they’re done.
Remove from the oven, and they’re ready to serve plain or with a dusting of powdered sugar on top. Enjoy!

Notes & Tips: If your oven decides to take the day off like mine, the solution is simple: head over to a family member’s house and ask to borrow their oven. I used greased silicone molds, but you can absolutely use paper cupcake liners instead, both work great.

Do not overmix the batter once you add the flour, overmixing will make the cupcakes dense rather than light and fluffy, just fold it gently until everything comes together.

If your raspberries are extra large, you can halve them before pressing them into the batter so they sink in a little more evenly. These cupcakes are best enjoyed the same day while the raspberries are still juicy, but they keep well in an airtight container for up to 2 days at room temperature.

You can also swap the raspberries for blueberries or blackberries if that is what you have on hand, the contrast of fruity tartness against the sweet fluffy crumb works beautifully either way.

This recipe for Fluffy Greek Yogurt Raspberry Cupcakes was originally created on BakeAfter.com. Esta receita de Queques de Iogurte e Framboesas foi publicada em português no Iguaria.com.