These Greek yogurt cupcakes are too good, super soft, and contain no fat in the batter except a light coating of butter to grease the pan. Soft as a cloud, they are ideal for breakfast and snack, also great as a school snack for kids or as an office snack for adults! You can make them with or without sugar (all the alternatives are in the recipe), but now enough talking, let’s get cooking!
Other recipes for breakfast and snack:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Greek yogurt cupcakes
- 1 egg (XL size)
- 1 1/4 cups all-purpose flour
- 1/2 cup Greek yogurt
- 1/4 cup water
- 1.4 oz stevia (or 1/2 cup sugar)
- 1 tbsp baking powder
- as needed butter
- as needed all-purpose flour
Useful Tools
- Food scale
- Bowl
- Spoon
- Sieve
- Muffin pan
Preparation of the super soft Greek yogurt cupcakes
In a bowl, combine the egg with the yogurt, stevia (or sugar), water, and stir with a spoon until the ingredients are well mixed.
Sift the flour and baking powder into the bowl with the liquids and stir with a spoon until smooth and lump-free.
Lightly butter and flour the pan, shake off the excess flour, and fill each mold with the prepared batter until all the batter is used up.
Preheat the oven to 428°F (220°C) and when hot, bake the cupcakes with Greek yogurt, bake for 20/25 minutes, at the end of baking they should be golden brown on top, once baked, remove from the oven and enjoy hot or cold, they will still be super soft!!!
Notes and tips
Always do the toothpick test towards the end of baking because each oven is different!
When cold, they remain very soft, it is normal, in fact, it should be this way!
If you do not want to use butter and flour for the pan, you can line each mold with parchment paper!
