Greek Yogurt and Lime Cupcakes with Berries Jam and Cream Cheese Frosting. Decorate the cupcakes: make a little hole in the center of each cupcake using a round tip and fill it with the cooled berries jam; then spoon the cream cheese frosting into a piping bag with a star nozzle and pipe the frosting using a spiraling motion onto the cupcakes in a large swirl. See recipes for Greek Yogurt and Lime Cupcakes with Berries Jam and Cream Cheese Frosting too. When autocomplete results are available use up and down arrows to review and enter to select.
To frost your cupcakes, wait until they are completely cool.
To use after refrigeration: bring frosting to room temperature.
Then, add a little bit of milk and use your hand mixer to whip it until smooth.
You can have Greek Yogurt and Lime Cupcakes with Berries Jam and Cream Cheese Frosting using 19 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Greek Yogurt and Lime Cupcakes with Berries Jam and Cream Cheese Frosting
- It's of Lime and Greek Yogurt Cupcakes.
- Prepare 90 g of All-purpose flour.
- You need 80 g of White Sugar.
- It's 75 g of Butter.
- You need 1 of Egg.
- Prepare 60 ml of Greek yogurt.
- It's 1/2 tsp. of Baking powder.
- Prepare 1/8 tsp. of Baking soda.
- It's 1/4 tsp. of Salt.
- It's 1 tsp. of lime zest.
- Prepare of Berries Jam.
- You need 150 g of Fresh or frozen raspberries, strawberries, boysenberries combined.
- You need 15 g of Sugar.
- It's 10 ml of Lime juice.
- Prepare of Cream Cheese Frosting.
- It's 150 g of Cream cheese room temp or about 10 minutes out the refrigerator.
- It's 75 g of Butter softened.
- You need 75 g of Powdered sugar sifted.
- Prepare of Zest of 1 lime.
Add the Greek yogurt, cream cheese, instant pudding, and vanilla crème stevia to a large bowl. Cream cheese can be used to thicken or add structure to your frosting. How to make Sugar Free Greek Yogurt Frosting. If not already strained, strain your yogurt.
Greek Yogurt and Lime Cupcakes with Berries Jam and Cream Cheese Frosting step by step
- Preheat oven to 350°F / 175°C..
- Sift flour, baking powder, lime zest, baking soda and salt. Set aside..
- In the bowl of a stand mixer fitted with the flat beater, beat butter at medium-high speed for about 5 minutes or until pale and fluffy. Add sugar and continue beating a few minutes until creamy..
- Add egg and continue beating..
- Add half of the flour mixture and beat to incorporate, then add the greek yogurt and then the remaining flour. Scrape down the sides of the bowl and beat on low speed until smooth..
- Divide the mixture evenly into cupcake pan filling each cupcake liner to the edge (use an ice cream scoop to transfer the batter into the cupcake liner or weigh 50-53g per large cupcake liner)..
- Bake for 18 minutes or until just beginning to brown on top. Remove from oven and let cool completely on a rack..
- Berries Jam: 1. Mix all ingredients in a saucepan and cook at medium high temperature until it boils. Whisk constantly. 2. Cook at slow temperature 10 minutes more. 3. Let cool. Set aside..
- Cream Cheese Frosting: 1. Beat butter until pale and fluffy. 2. Add powdered sugar. Beat at medium speed about 4-6 minutes. 3. Add cream cheese and lime zest, beat for 1 minute..
- Decorate the cupcakes: make a little hole in the center of each cupcake using a round tip and fill it with the cooled berries jam; then spoon the cream cheese frosting into a piping bag with a star nozzle and pipe the frosting using a spiraling motion onto the cupcakes in a large swirl..
Anyway, the Greek yogurt frosting caught my eye. I wanted to adapt my own — also healthy — version from the frosting. Since I try to avoid everything fat-free or even low-fat, the natural and the only option for the yogurt was full-fat Greek yogurt. Well, actually I ended up with Turkish yogurt, since I didn't find organic Greek yogurt. In a large mixing bowl whisk together the melted butter and sugar.