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Yogurt Cupcakes

Yield: 6-12 pieces          Time: 1hr          Level: Medium

Cupcakes are wonderful snacks that would make our mouths water. From its sumptuous looks to its tasty frosting, every bite will take you to heights.

Though, some may wonder how can a yogurt become part of a cupcake recipe? We bet you didn’t see that coming!

This recipe will show you how homemade yogurt can be a part of a tasty treat! Every bite you take will surely make your mouths explode with its flavorful lemon taste. Aside from that, the frosting will make your hearts and minds melt as it takes you on a journey to wonderland.

Now, go get that Yomee yogurt and start making these cupcakes!



  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ½ cup cake flour
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • zest of 1 lemon
  • ½ cup (1 stick) unsalted butter, softened, and cut into pieces
  • 2 eggs
  • ¾ cup Greek yogurt
  • 1 teaspoon vanilla extract
  • juice of 1 lemon


  • ½ cup (half a block) softened cream cheese (not reduced fat, not whipped)
  • ⅓ cup powdered sugar
  • ½ tsp vanilla extract
  • ⅓ cup heavy whipping cream, cold



  • Preheat the oven to 350F and line a cupcake pan with papers.
  • In a large bowl, combine the sugar, flours, baking soda, baking powder, lemon zest, and salt.
  • Add the softened butter and mix on low speed until the mixture resembles coarse crumbs.
  • Add the eggs one at a time. Remember to scrape the sides and bottom of the bowl after each addition.
  • Add the lemon juice, yogurt, and vanilla. Mix for 30 seconds. Make sure to scrape the bowl again. Afterwards, mix for another minute.
  • Fill the cupcake liners about ½ to ⅔ full. Be careful not to overfill, the cupcakes will puff up a lot as they bake.
  • Bake for 18-20 minutes.
  • Cool completely before frosting.


  • Mix the cream cheese and powdered sugar together on medium speed. Use the paddle attachment.
  • Stir in the vanilla extract, and switch to the whip attachment.
  • Slowly drizzle in the cold cream, while whipping on high speed. The frosting will probably look a little loose in the bowl, but it actually holds its shape when piped.


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