Description
These creamy strawberry yogurt cupcakes are a delightful fusion of dessert and breakfast, featuring a moist sponge with a hint of strawberry and a playful sprinkle topping.
Ingredients
Units
Scale
- 2 eggs
- 1 tsp salt
- 1 tsp baking powder
- 1/2 cup (120 ml) olive oil
- 1/2 cup (120 ml) brown sugar
- 1/2 cup (120 ml) full cream milk
- 1 tsp vanilla essence
- 150 grams homemade or store-bought strawberry yogurt
- 1 cup (240 ml) all-purpose flour
- Fresh strawberries for garnish (optional)
- Sprinkles for topping (optional)
Instructions
- Preheat the oven to 180°C (350°F). Line a muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the olive oil and brown sugar until the sugar is dissolved and the mixture is smooth.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- Mix in the vanilla essence and strawberry yogurt until combined.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, garnish with fresh strawberries and sprinkles if desired before serving.
Notes
- For best results, use fresh strawberries for garnish.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days.
- Substitute plain yogurt if strawberry yogurt is unavailable, and add a few drops of strawberry extract for flavor.
- Ensure all ingredients are at room temperature before mixing for a smoother batter.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12
- Sodium: 150
- Fat: 9
- Carbohydrates: 22
- Fiber: 1
- Protein: 3
- Cholesterol: 35