Easy Greek Yogurt Cupcake Recipe – Baking Powder & Vanilla

Last Updated on 2 months by Neha Deshmukh

Easy Greek Yogurt Cupcake Recipe – Baking Powder & Vanilla

Hey everyone! If you’re anything like me, you’re always on the lookout for a simple, delicious treat that doesn’t require a ton of fuss. These Greek yogurt cupcakes are exactly that. I first stumbled upon this recipe when I was craving something sweet but didn’t want to spend hours in the kitchen. Now, it’s a family favourite – and I’m so excited to share it with you! They’re wonderfully light, fluffy, and packed with vanilla flavour. Let’s get baking!

Why You’ll Love This Recipe

These aren’t your average cupcakes. The Greek yogurt adds a lovely tang and keeps them incredibly moist. Plus, they’re surprisingly easy to make – perfect for beginner bakers or when you’re short on time. Seriously, these come together in under 30 minutes! They’re also super versatile, so you can easily customize them with your favourite sprinkles or frostings.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful cupcakes:

• 125 grams butter
• ¾ cup (177ml) Greek yogurt
• ¾ cup (150 grams) castor sugar
• 1 cup (237ml) warm milk
• 1.5 tsp vanilla essence
• 2 cups (250 grams) cake wheat flour
• 2 tsp baking powder
• 0.5 tsp bicarbonate of soda

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference.

• Greek Yogurt: Don’t skip the Greek yogurt! It’s the star of the show. It adds moisture and a subtle tang that balances the sweetness perfectly. Regular yogurt will work in a pinch (see FAQs!), but Greek yogurt really elevates these cupcakes.
• Cake Wheat Flour: I prefer using cake wheat flour for a softer, more tender crumb. It has a lower protein content than all-purpose flour. If you don’t have cake wheat flour, you can use all-purpose, but your cupcakes might be slightly denser.
• Vanilla Essence: Good quality vanilla essence makes a huge difference. I always use a pure vanilla extract for the best flavour. If you’re feeling fancy, a vanilla bean paste is amazing too (see Variations!).

Step-By-Step Instructions

Alright, let’s get baking! It’s easier than you think.

1. Preheat your oven to 180°C (356°F). Line a cupcake pan with paper liners. This is important – nobody likes a stuck cupcake!
2. In a medium bowl, whisk together the flour, baking powder, and bicarbonate of soda. This ensures everything is evenly distributed.
3. In a large bowl, combine the melted butter, Greek yogurt, castor sugar, warm milk, and vanilla essence. Give it a good whisk until everything is nicely combined.
4. Gently fold the dry ingredients into the wet ingredients in two batches. Be careful not to overmix! Overmixing develops the gluten and can result in tough cupcakes.
5. Divide the batter evenly among the cupcake liners, using about ¼ cup (60ml) of batter per liner. A cookie scoop helps with this!
6. Smooth the tops of the batter with a wet spoon. If you’re feeling festive, now’s the time to add sprinkles!
7. Bake for 15 minutes, or until a toothpick inserted into the centre comes out clean.
8. Let the cupcakes cool completely on a wire rack before serving. Trust me, the wait is worth it!

Expert Tips

Here are a few things I’ve learned over the years:

• Room Temperature Ingredients: Using room temperature ingredients helps everything blend together smoothly.
• Don’t Overmix: I can’t stress this enough! Overmixing leads to tough cupcakes.
• Even Baking: Rotate the cupcake pan halfway through baking for even browning.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the butter with a vegan butter alternative and the Greek yogurt with a plant-based yogurt.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend.
• Spice Level – Vanilla Bean Option: Scrape the seeds from one vanilla bean into the wet ingredients for an even more intense vanilla flavour. My grandmother always did this for special occasions!
• Festival Adaptation – Birthday/Celebration: Add colourful sprinkles, top with a swirl of buttercream frosting, and maybe even a little edible glitter! My kids love this for birthdays.

Serving Suggestions

These cupcakes are delicious on their own, but they’re even better with a cup of chai or a glass of cold milk. They’re perfect for afternoon tea, picnics, or just a little sweet treat with family.

Storage Instructions

Store leftover cupcakes in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months. Just wrap them individually in plastic wrap before freezing.

FAQs

Got questions? I’ve got answers!

• What is the best way to measure flour for cupcakes? I recommend using the spoon and level method. Spoon the flour into your measuring cup and then level it off with a knife. This prevents you from packing too much flour into the cup.
• Can I use regular yogurt instead of Greek yogurt? You can, but the cupcakes will be slightly less moist and tangy. If using regular yogurt, you might want to reduce the amount of milk by a tablespoon or two.
• How do I know if my cupcakes are baked through? Insert a toothpick into the centre of a cupcake. If it comes out clean, they’re done!
• Can I make these cupcakes ahead of time? Absolutely! You can bake them a day or two in advance and store them in an airtight container.
• What’s the best way to store leftover cupcakes? Store them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

Enjoy baking (and eating!) these delicious Greek yogurt cupcakes. Let me know how they turn out in the comments below!