Blueberry yogurt cupcakes, full of sweet and sour blueberry flavor. This is a recipe for making blueberry cupcakes that you can’t miss. When making cakes, most people will encounter cracking, sag, and burnt bottoms. My recipe for blueberry yogurt cupcakes will not cause cracks, insides, or bottoms.
Ingredients:
250g fresh blueberries, 200g low-gluten flour, 1 spoon baking powder, 1/4 spoon salt, 100g unsalted butter, white sugar 100g, 2 eggs, 1 spoon of vanilla extract, 1/3 cup of plain yogurt.
How to make blueberry yogurt cupcakes without cracking, sinking or being mushy:
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Prepare all the ingredients and paper cups for making blueberry yogurt cupcakes. Meanwhile, preheat the oven to 180 degrees.
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Mix low-gluten flour, baking powder and salt evenly and sift 2-3 times.
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Heat the butter in a water bath to soften it, add the sugar, and stir clockwise until evenly distributed. Add another whole egg and mix well. Then add vanilla extract and plain yogurt, stir clockwise evenly to form a yogurt-egg paste.
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Add the yogurt and egg paste into the sifted low-gluten flour, and mix evenly from the bottom up. Add the blueberries and stir evenly from the bottom up (stir gently to avoid breaking the blueberries) to form a blueberry yogurt cake batter.
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Pour the blueberry yogurt cake batter into the paper cup on the baking sheet until it is 7-8 minutes full. Place the oven at 180 degrees and bake for 20-25 minutes, until the blueberry yogurt cupcakes are golden brown and a toothpick inserted into the cake will not bring out the cake tissue. The blueberry yogurt cupcakes are ready without cracking, sinking or burning.
Extended reading:
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