Raspberry yogurt cupcakes

(7 ratings)

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Raspberry yoghurt cupcakes
Raspberry yoghurt cupcakes
  • Makes: 8-10

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

You may think adding yogurt to cupcakes sounds a little bizarre, but its a great way to make your cupcakes creamy and moist. Using fruit flavour yogurt adds another flavour dimension to these tasty creations and would be a great party food option bound to go down well with guests. The raspberry frosting makes a pretty pink topping and if you use a piping bag, theyll have that added professionally made look to them.


  • 40g softened butter or margarine
  • 120g caster sugar
  • 120g self-raising flour
  • 1 egg
  • 140ml raspberry yogurt

For the frosting:

  • 50g softened butter
  • 1tbsp raspberry jam
  • 200g icing sugar

Try substituting raspberry yoghurt for other fruit flavours for variety.


  1. Preheat oven to 180C/350F/Fan 160C/Gas Mark 4. Line a muffin tin with8 to 10 cupcake cases.
  2. In a large mixing bowl cream the sugar and butter together.
  3. Sift the flour and add to the butter and sugar. Mix until it resembles breadcrumbs. Beat in the egg. Stir through the yogurt until just combined.
  4. Fill each cupcake case by two thirds. Bake for 15 to 20 minutes or until a cocktail stick inserted in the centre comes out clean. Transfer to a wire rack and allow to cool.
  5. When cool prepare the frosting by beating the jam and butter until smooth. Add the icing sugar and beat until light and fluffy. Pipe or spread over the cakes.

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