Soft and Fluffy Yogurt Cupcakes

by

Soft and Fluffy Yogurt Cupcakes

These tender yogurt cupcakes are wonderfully light, airy, and delicately sweet. They melt in your mouth with every bite and stay soft for hours. The secret lies in folding a smooth yogurt batter with a perfectly whipped meringue, giving the cupcakes an irresistibly fluffy texture. This recipe is simple, reliable, and ideal for breakfast treats, afternoon snacks, or serving alongside a warm cup of milk or tea.

These cupcakes are baked at a low temperature, which helps them rise gently without cracking and keeps the crumb moist and tender. With just a handful of everyday ingredients, you can create bakery-quality cupcakes right in your kitchen.

Ingredients

  • 4 large eggs, yolks and whites separated
  • 45 ml corn oil
  • 100 ml plain yogurt
  • 80 g cake flour
  • 15 g cornstarch
  • 1 g salt
  • 7–8 drops lemon juice (for stabilizing egg whites)
  • ½ teaspoon lemon juice (for flavor)
  • 50 g granulated sugar

Instructions

1. Prepare the Ingredients

Separate the egg yolks from the egg whites. Place the yolks in a small bowl and transfer the whites to a clean, dry mixing bowl. Set both aside.

2. Make the Yogurt Batter

In a separate mixing bowl, whisk together the yogurt and corn oil until smooth.
Sift the cake flour and cornstarch directly over the bowl. Using a hand whisk, gently mix until the dry ingredients are moistened and the mixture thickens to a dough-like texture.

Add the egg yolks and continue whisking until the batter becomes smooth and fully combined. Set aside while preparing the meringue.

3. Make the Meringue

Add 7–8 drops of lemon juice and the salt to the egg whites. Beat on high speed until frothy.

Gradually add the sugar in three additions, whipping well after each one. Continue beating until the meringue reaches stiff peaks. The mixture should be glossy and stable.

4. Combine the Batter

Add one-third of the meringue to the yogurt batter. Gently fold it in using a spatula until lightly combined.

Pour the lightened batter back into the remaining meringue. Fold in a circular motion, turning the bowl as you go, until the mixture is uniform and there are no streaks. Take your time to avoid deflating the batter.

5. Fill the Cupcake Liners

Line a muffin pan with cupcake liners. Fill each liner about three-quarters full.
Tap the tray lightly on the counter to release any trapped air bubbles.

6. Bake

Preheat the oven to 300°F (150°C).
Bake the cupcakes for 30 to 35 minutes, or until they feel firm to the touch and lightly golden on top.

7. Cool and Serve

Once out of the oven, tap the pan gently on the counter to prevent shrinkage. Remove the cupcakes from the pan and let them cool completely on a wire rack.

Serve warm with a cup of milk or enjoy them at room temperature. They stay soft and fluffy for the entire day.

 

Leave a Comment