Strawberry Yogurt Cupcakes

These strawberry yogurt cupcakes have a deliciously tart strawberry jam center and topped with lusciously thick and tangy yogurt frosting.

Strawberry Yogurt Cupcakes - The Cupcake Confession-2


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When I was living in Dublin, I would eat a lot of yogurt. The dairy in Ireland is so pure and fresh, it’s something else absolutely! The cattle there are grass fed and the resulting butter, yogurt and cheese are reminiscent of this fresh sweetness. We used to get these tiny pots of yogurt with fresh fruit compote at the bottom. I had that as my post dinner dessert almost every day, watching some Netflix before sleep would take over me and I’d retire for the day, ready to head to work the following morning. It’s so vivid, I still feel like I’m sitting in my bouncy bed in Stradbrook Close, snuggled in my duvet writing this. These yogurt pots that I ate day in and day out inspired these Strawberry Yogurt cupcakes.


The cupcake itself is a very simple vanilla cupcake. It’s super moist and fluffy having a tender crumb. I’ve scooped out a bit of the cupcake and filled the center with warmed strawberry jam. The reason I like to warm it slightly is so that it resembles a consistency similar to caramel sauce. This ensures that when you bite into it, the runny jam tastes every bit delicious with the cupcakes and the yogurt frosting.


This brings me to the yogurt frosting! This is an absolutely creamy, stable delicious frosting that you have to give a go simply because it’s so decadent and something I’m sure you haven’t tried before. The yogurt we get here in India is a bit runny. So, I like to hang it overnight in a muslin cloth. It helps the whey to separate from the curds and what you’re left with is a thick, creamy yogurt that’s firm, almost like mascarpone or cream cheese and is supremely tangy. When added to the butter and pudding mix (from the boiled milk frosting), this becomes a tangy and rich frosting that pairs impeccably with the strawberry jam.


Strawberry Yogurt Cupcakes - The Cupcake Confession-1


When you bite into the cupcake, you’d find an oozy molten strawberry jam center. Biting into this cupcake took me back to my room in Stradbrook Close, so much nostalgia! I hope you make these Strawberry Yogurt Cupcakes, stat!


Happy Baking!


Strawberry Yogurt Cupcakes

Yield: Makes 9 cupcakes


    For the Cupcake:
  1. 100 grams all-purpose flour
  2. 100 grams caster sugar
  3. 1 teaspoon baking powder
  4. 100 grams butter
  5. 2 eggs
  6. 100 grams milk
  7. 1 teaspoon vanilla
  8. For the Yogurt Buttercream:
  9. 170 grams milk
  10. 75 grams caster sugar
  11. 4 tablespoon flour
  12. 100 grams butter
  13. 110 grams yogurt (weigh after it has been hung overnight and all the liquid whey has drained)
  14. For the strawberry jam filling:
  15. Strawberry jam, melted - as much as you'd need


    To make the cupcakes:
  1. Preheat oven to 150 C / 300 F.
  2. In a large bowl, sift all purpose flour, baking powder and caster sugar
  3. Mix well.
  4. Add butter and using electric beaters, mix until combined well.
  5. Add the eggs one at a time and mix on medium speed for 1 minute
  6. Add the vanilla and mix well.
  7. Add the milk and mix until well combined, about 1 minute on full speed (electric beaters) and medium high speed (speed 8 ) if using stand mixer.
  8. Line muffin tray with cupcake liners.
  9. Use an ice cream scoop to fill the liners 3/4th of the way through.
  10. Bake for 20 - 22 minutes or until a skewer inserted in the center of the cupcakes emerges clean.
  11. Let it cool completely.
  12. For the frosting:
  13. In a saucepan, combine the milk and sugar.
  14. Stir until it comes together on medium heat and until the sugar has dissolved.
  15. Once dissolved, add the flour and whisk until all lumps have disappeared and the mix looks smooth and even.
  16. Increase heat to medium high and boil this mix for exactly 3 minutes. This helps cook the flour out, removing the floury taste and also thickens the mix to a pudding like consistency.
  17. Take it off the heat and let it cool to room temperature.
  18. Once cooled to room temperature, start by whisking your butter and hung yogurt in a stand mixer with wire whisk attachment. Alternately, you can also use an electric beater. Whisk until butter goes pale and creamy, about 2 minutes.
  19. Add the room temperature pudding mix in 3 instalments, beating for at least 30 - 45 seconds in between each addition on high speed.
  20. Once you've added the last addition of the pudding mix, increase speed to medium high (8 on KitchenAid stand mixer) or full speed on electric beaters and beat for 2 minutes. Use your spatula to go around the sides and bottom of the bowl, to ensure all ingredients are well combined and then beat again for 1 minute.
  21. Assembling the cupcakes:
  22. Make a hole in the centre of the cupcake and fill with melted strawberry jam
  23. Use a Wilton 1M tip to pipe swirls on the cupcake.
  24. Top with melted strawberry jam drizzles.
  25. Serve.

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