These Greek yogurt cupcakes are too good, super soft, with no fats in the batter except for a light smear of butter to grease the pan. Soft like a cloud, they are ideal for breakfast and snacks, also great as a school snack for children and teenagers or for adults as an office snack! You can make them either with or without sugar (you will find all the alternatives in the recipe), but now let’s get down to business and head to the kitchen!
More recipes for breakfast and snacks:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Greek yogurt cupcakes
- 1 egg (XL size)
- 1 1/4 cup all-purpose flour
- 1/2 cup Greek yogurt
- 1/4 cup water
- 1/4 cup stevia (or 1/2 cup sugar)
- 1 1/4 tsp baking powder
- as needed butter
- as needed all-purpose flour
Useful tools
- Kitchen scale
- Bowl
- Spoon
- Sieve
- Muffin baking pan
Preparation of super soft Greek yogurt cupcakes
In a bowl, pour the egg with the yogurt, the stevia (or sugar), the water and mix with a spoon until the ingredients are combined.
Sift the flour and baking powder into the bowl with the liquids and stir with a spoon until mixed to obtain a homogeneous, smooth, and lump-free mixture.
Lightly butter and flour the pan, shake off the excess flour, and fill each mold with the prepared mixture until all the batter is used.
Heat the oven to 425°F, and when it’s hot, bake the Greek yogurt cupcakes. Let them cook for 20/25 minutes until well golden on top. Once baked, enjoy them hot or cold, they will still be super soft!
Notes and tips
Always do the toothpick test towards the end of baking because every oven is different!
Once cooled, they remain very very soft, and that’s normal, in fact, they should be this way!
If you don’t want to use butter and flour for the pan, you can line each mold with parchment paper!
