With an easy method, low added sugar, and fluffy texture, these Yogurt Cupcakes are perfect for a kids birthday or holiday. Plus: They are easy to make!
The popularity of my Yogurt Muffins had me wondering if I could transform that recipe into cupcakes…and you guys, this works SO well. These are slightly richer and slightly sweeter, but just as tender and yummy.
The full cup of Greek yogurt in the batter ensures the cupcakes have a tender crumb and nutrients (including calcium and protein).
They are great with any frosting your kids enjoy, though we love them most with my Strawberry Cream Cheese Frosting.
Why This Recipe Works
With zero electric tools and the most straightforward method, you can make homemade cupcakes that are as good as store bought…but with a lot less sugar. And they work well to make ahead of time.
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Yogurt Cupcakes so you know what to pick up from the store or have ready.
- Flour: I like to use all-purpose flour in this recipe for lightness.
- Baking powder and soda: Using a combination of these rising agents ensures the cupcakes rise and bake through as intended. Be sure your baking soda is fresh.
- Whole-milk plain Greek yogurt: This type of yogurt is thick and creamy, and it adds both protein and tenderness to the cupcakes.
- Sugar: I sweeten this cupcake recipe lightly with granulated sugar as it creates the best texture.
- Unsalted butter: I like to bake with unsalted butter so I can control the salt in the recipe.
- Eggs: I bake with large eggs, so plan to use them here so the volume of wet ingredients is correct.
- Vanilla extract: You can use pure or artificial vanilla extract in this recipe.
Step-by-Step Instructions
Here’s a preview of how to make these Yogurt Cupcakes so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Mix together the dry ingredients in a medium bowl.
Step 2. Add the wet ingredients and stir gently to combine.
Step 3. Divide the batter among a muffin tin with cupcake liners or greased with nonstick spray.
Step 4. Bake until lightly golden brown and a cake tester inserted into the center comes out cleanly.
Frequently Asked Questions
Yogurt adds richness (and it’s better if it’s full-fat yogurt) and moisture to help create a tender crumb.
Prepare a mini muffin pan to make 24 mini cupcakes. Line with nonstick spray or paper liners. Add 1 ½ tablespoons batter for each cupcake and bake for 10-12 minutes.
You can make the cupcakes ahead of time and store in an airtight container. (They are best within 3 days or you can freeze them for longer.) Then frost as close to serving time as you can.
How to Store
Once cooled, store unfrosted Yogurt Cupcakes in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge. (They firm up a bit when they’re cold so warming slightly returns them to their softer texture.)
You can also freeze the cupcakes (unfrosted) in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
Best Tips for Success
- Try as a first birthday Smash Cake option.
- Make as mini cupcakes by using mini muffin pan, mini paper cupcake liners, and reducing the baking time to 10-12 minutes.
- Reduce the sugar to ¼ cup if desired. (I prefer it as the recipe is written but you can do that if you’d like to use less sugar.)
- See the Notes at the end of the recipe for the allergy swaps.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Favorite Yogurt Cupcakes
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup whole-milk plain Greek yogurt
- ⅓ cup sugar
- 6 tablespoons unsalted butter (melted and slightly cooled)
- 2 eggs (lightly beaten)
- 2 teaspoons pure vanilla extract
- Strawberry Cream Cheese Frosting or other frosting of choice
Instructions
- Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray.
- In a medium bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
- Add the yogurt, butter, eggs, and vanilla. Gently stir the yogurt mixture into the flour mixture. (Expect the batter to be thick.)
- Divide batter among the prepared muffin tin, using about ¼ cup batter in each cup.
- Bake for 16-18 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean. Remove from oven, then transfer cupcakes to a wire rack to cool fully.
- Top with Strawberry Cream Cheese Frosting or other frosting of choice.
Equipment
Notes
- Once cooled, store unfrosted cupcakes in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture).
- You can also freeze the (unfrosted) cupcakes in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
- Dairy-free: Use a nondairy Greek-style yogurt like the plant-based options from Siggi’s and a neutral oil like canola in place of the butter.
- Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flour.
- Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup. Add ¼ cup milk. Proceed with the recipe.
- Use my Strawberry Cream Cheese Frosting, Chocolate Cream Cheese Frosting, or Yogurt Frosting.
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