Description
These Summer Cupcakes are light, sweet treats perfect for sunny days. Bursting with fresh flavors and topped with a creamy frosting, they make a delightful dessert for any occasion.
Ingredients
Scale
- 1 1/4 cups (160 g) all-purpose flour
- 1/4 cup (30 g) cornstarch
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 1/2 cup (115 g) unsalted butter
- softened
- 2/3 cup (130 g) granulated sugar
- 2 tbsp honey
- 2 large eggs
- room temperature
- 1 tsp pure vanilla extract
- 2 tsp finely grated lemon zest
- 1/2 cup (120 g) plain Greek yogurt
- 1/4 cup (60 ml) milk
- room temperature
- 3/4 cup fresh berries
- lightly floured
- 3/4 cup cold heavy cream
- 3/4 cup plain Greek yogurt
- 3 tbsp powdered sugar
- sifted
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
- Fresh berries and lemon zest
- for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the dry ingredients: flour, cornstarch, baking powder, baking soda, and sea salt.
- In another bowl, cream the softened butter and granulated sugar until light and fluffy. Add honey, eggs, vanilla extract, and lemon zest; mix until combined.
- Alternate adding the dry ingredients and Greek yogurt, then mix in the milk until the batter is smooth. Fold in the floured berries if using.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- While the cupcakes cool, prepare the frosting by whipping the heavy cream until soft peaks form. In another bowl, mix Greek yogurt, powdered sugar, lemon juice, and vanilla extract, then fold in the whipped cream.
- Frost the cooled cupcakes with the yogurt cream and garnish with fresh berries and lemon zest.
Notes
For a lighter texture, make sure the butter is well-creamed. You can substitute the Greek yogurt with sour cream if desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 95 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
Keywords: Summer Cupcakes, Light Dessert, Sweet Treats, Fresh Berries, Easy Baking