Yogurt cupcakes with fruit: A fluffy delight you can't resist

If cupcakes remind you of a bland baked good from an Easter basket or a sad, little rose dessert, you haven't tried these yogurt muffins yet. They are soft and fluffy, and the sweet cake pairs wonderfully with the fruit. The whole thing is topped with a crumble you can never have enough of.

As soon as the cupcakes appear on the table, you'll see a forest of hands. The biggest mistake you can make when preparing them is making too few—there's never a shortage of people wanting to eat them. You can add your favourite fruits to the cupcakes. In the summer, I recommend grabbing some tangy rhubarb, which wonderfully offsets the sweet taste of the yogurt muffins. Blueberries or currants are also great options; chocolate lovers can throw in something of their own.

All ingredients should be at room temperature, so take the eggs and yogurt out of the refrigerator in advance. This will ensure that the cupcakes are fluffy and prevent them from being undercooked.

Ingredients:

• 3 eggs,
• 170 grams of plain yogurt,
• 130 grams of melted and cooled butter,
• 1 teaspoon of vanilla extract,
• 100 grams of sugar,
• 270 grams of all-purpose flour,
• 1.5 teaspoons of baking powder,
• rhubarb, blueberries.

Crumble:

• 3 tablespoons of sugar,
• 3 tablespoons of flour,
• 1 tablespoon of cold butter.

Preparation method:

1. Mix the crumble ingredients and set them aside in the refrigerator.
2. Crack the eggs in a large bowl. Add the sugar, well-cooled butter, and vanilla extract, and mix briefly with a kitchen whisk.
3. Add the all-purpose flour and baking powder and mix. Do not overdo it; just mix until combined.
4. Line a cupcake tin with paper liners and fill it with the batter. Place the fruit on top and sprinkle with the crumble.
5. Bake in a preheated oven at 180°C for about 25 minutes, until a toothpick comes out clean.

Once cooled, the cupcakes are ready to eat. Enjoy!