Favorite Yogurt Cupcakes

Hands holding yogurt cupcake with pink frosting.

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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!

Prep Time10

Cook Time16

Total Time26

Course: Breakfast

Cuisine: American

Servings:

Calories: 101kcal

Author: Amy Palanjian

Equipment

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

US Customary - Metric

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 1/4 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.

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 3/4 cup. Add 1/4 cup milk. Proceed with the recipe.
Use my Strawberry Cream Cheese Frosting, Chocolate Cream Cheese Frosting, or Yogurt Frosting.

Nutrition