These cupcakes are soft, moist, and bursting with the tangy sweetness of yogurt and cranberries. I love how simple it is to make yet delivers such a delicious and satisfying treat every time.
Why I Love This Recipe
When it comes to cupcakes, there are so many variations to explore.
I’ve shared a few easy cupcake recipes on the blog, like Air Fryer Cupcakes and Mini Cupcakes.
But today, I’m excited to share another favorite that’s light, simple, and full of flavor: Yogurt Cranberry Cupcakes.
These cupcakes are everything you want in a treat—moist, airy, and full of flavor—but with a twist.
They are oil-free and low in sugar, making them a healthier option that doesn’t compromise on taste.
Plus, the texture is simply incredible—these cupcakes melt in your mouth, and they won’t crack or shrink like some other cakes.
Why I Love Using the Water Bath Method
To achieve the perfect texture, I use the water bath method (also known as bain-marie) for baking.
If you’ve ever made a castella cake, you’ll be familiar with this technique. It involves placing a larger pan filled with hot water in the oven, and then setting the cupcake tray on top. The steam from the water bath creates a gentle, even heat that helps the cupcakes bake evenly and stay incredibly moist. This method is especially great for delicate cakes that need a little extra care to prevent drying out or cracking.
Compared to other cakes, like a Coconut Swiss Cake Roll, where the sugar is added to the egg whites in three stages while whipping, I simplify the process for these yogurt cupcakes by adding all the sugar at once.
Why These Yogurt Cranberry Cupcakes Are So Special
I wanted to keep these cupcakes as simple as possible, so I decided to skip any frosting or complicated layers. The beauty of these cupcakes lies in their simplicity.
Instead of a sugary frosting, I opted for just a handful of dried cranberry bits folded into the batter The result is a cupcake that’s perfectly balanced with a tender crumb and a slight fruity bite from the cranberries.
Why You‘ll Love This Recipe
Easy to Make: No complicated steps or techniques—just straightforward baking.
Perfect Texture: The yogurt keeps the cupcakes moist, while the whipped egg whites ensure a light and airy crumb.
Light and Healthy: Oil-free and low in sugar, these cupcakes are a guilt-free treat.
Customizable: Swap cranberries for other dried fruits or add a touch of vanilla for extra flavor.
Ingredients
Wet Ingredients:
- 80g yogurt
- 2 eggs (separate the egg whites and yolks)
Dry Ingredients:
- 35g low-gluten flour
- 10g cornstarch
- 20g granulated sugar
Other Ingredients:
- 5 drops lemon juice
- 25g dried cranberry pieces
Instructions
Prepare the Egg Yolk Batter:
Separate the egg whites and yolks from two eggs.
In a bowl, mix 80g yogurt with the two egg yolks until fully combined.
Sift 35g low-gluten flour and 10g cornstarch into the yogurt mixture. Stir gently in a “one-stroke” motion until smooth and lump-free. Set aside.
Whisk the Egg Whites:
In a clean, grease-free bowl, whisk the egg whites with 5 drops of lemon juice until frothy.
Add 20g of white sugar all at once, then switch to high speed and continue beating until the egg whites form soft peaks. When you lift the beaters, the egg whites should form a hooked shape, and the meringue should have some stability without easily sliding off.
Combine the Batter:
Take one-third of the whipped egg whites and gently fold it into the egg yolk mixture using a spatula. Stir gently from the bottom upwards to avoid deflating the whipped egg whites. Once mixed, pour the combined batter back into the remaining egg whites and fold gently until almost fully mixed.
Add 25g dried cranberry pieces and fold again to distribute evenly. Transfer the batter into a piping bag.
Fill and Bake:
Preheat the oven to 150°C (300°F).
Line a muffin tray with paper liners and fill each cup about 80% full with the batter.
Lightly tap the tray to remove air bubbles.
Place the muffin tray in a larger baking pan filled with hot water (water bath).
Bake in the lower-middle part of the oven for 35 minutes. Then, increase the temperature to 170°C (340°F) and bake for another 10 minutes to brown the surface.
Cool and Serve:
Remove the cupcakes from the oven and let them cool on a wire rack.
Once completely cooled, enjoy your fluffy and tangy yogurt cranberry cupcakes!
Frequently Asked Questions
Can I use Greek yogurt instead of regular yogurt?
Yes, Greek yogurt works well, but it may make the batter slightly thicker. You can add a teaspoon of milk to adjust the consistency.
Can I skip the cranberries?
Absolutely! You can omit the cranberries or replace them with other dried fruits, chocolate chips, or nuts.
How do I store these cupcakes?
Store them in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Moist Yogurt Cranberry Cupcakes
Ingredients
Wet Ingredients:
- 80 g yogurt
- 2 eggs separate the egg whites and yolks
Dry Ingredients:
- 35 g low-gluten flour
- 10 g cornstarch
- 20 g granulated sugar
Other Ingredients:
- 5 drops lemon juice
- 25 g dried cranberry pieces
Instructions
Prepare the Egg Yolk Batter:
- Separate the egg whites and yolks from two eggs.
- In a bowl, mix 80g yogurt with the two egg yolks until fully combined.
- Sift 35g low-gluten flour and 10g cornstarch into the yogurt mixture. Stir gently in a "one-stroke" motion until smooth and lump-free. Set aside.
Whisk the Egg Whites:
- In a clean, grease-free bowl, whisk the egg whites with 5 drops of lemon juice until frothy.
- Add 20g of white sugar all at once, then switch to high speed and continue beating until the egg whites form soft peaks. When you lift the beaters, the egg whites should form a hooked shape, and the meringue should have some stability without easily sliding off.
Combine the Batter:
- Take one-third of the whipped egg whites and gently fold it into the egg yolk mixture using a spatula. Stir gently from the bottom upwards to avoid deflating the whipped egg whites. Once mixed, pour the combined batter back into the remaining egg whites and fold gently until almost fully mixed.
- Add 25g dried cranberry pieces and fold again to distribute evenly. Transfer the batter into a piping bag.
Fill and Bake:
- Preheat the oven to 150°C (300°F).
- Line a muffin tray with paper liners and fill each cup about 80% full with the batter.
- Lightly tap the tray to remove air bubbles.
- Place the muffin tray in a larger baking pan filled with hot water (water bath).
- Bake in the lower-middle part of the oven for 35 minutes. Then, increase the temperature to 170°C (340°F) and bake for another 10 minutes to brown the surface.
Cool and Serve:
- Remove the cupcakes from the oven and let them cool on a wire rack.
- Once completely cooled, enjoy your fluffy and tangy yogurt cranberry cupcakes!