You may think adding yogurt to cupcakes sounds a little bizarre, but it’s 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, they’ll have that added professionally made look to them. This special raspberry yogurt cupcake recipe is a great one to try if you’re feeding a crowd, as it makes up to 10 cupcakes and only takes 35 minutes to prep and bake. These light but moist cupcakes are great if you’re inviting the girls round for tea and they look really pretty on the table too. Try this recipe and you’ll have a new favourite cupcake recipe.
- 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
To make this cupcake recipe, preheat oven to 180°C/350°F/Fan 160°C/Gas Mark 4. Line a muffin tin with8 to 10 cupcake cases.
In a large mixing bowl cream the sugar and butter together.
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.
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.
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.
Try substituting raspberry yoghurt for other fruit flavours for variety.