cranberry yoghurt cupcake {egg free}


Cranberry cupcakes are soft and moist. It is made using yoghurt which replaces eggs to render delicious cupcakes.


Cranberries are grown throughout northern Europe. It is known for its high vitamin C and D, potassium and iron content. They are believed to be a natural remedy for a host of health conditions.

I love the color of cranberries, deep red and tastes little sour. This being the month of Valentines and the whole town painted red, I could have not thought of anything better than cranberries.

I have used dried cranberries for this recipe. You can use fresh ones as well. The cupcakes turned out soft and very delicious. I made 2 batches of these, one for my friend’s daughter to distribute in her school {for her birthday} and the other for us to gobble at home 🙂 . I frosted them with white chocolate and topped it with football edible stickers {for boys} and some girly stickers {for the girls :-)}.I fortunately got some cute reviews from the kids as they thoroughly enjoyed their cupcakes. Could not have got a better review than that 🙂

Makes about 9 big cupcakes

1 1/2 cups of All purpose flour
1 cup Plain Yoghurt
3/4th cup Sugar,powdered
{I have used brown sugar.Also you can cut down on the sugar if you are using frosting}
1/2 tsp Baking Soda
1 1/4th tsp Baking Powder
1/2 cup Vegetable Oil
1 tsp Vanilla Essence/ 1 sachet Vanilla Sugar
1/2 cup Dried Cranberries
{rolled in dried flour, to prevent it from settling down}

Cream Cheese Frosting

1 cup soft Cream Cheese
{I have used Phillidelphia cream cheese}
1/2 cup of Sugar powdered
1 tsp of Pink food Colour or a pinch of food colour paste
{the colour depth of each brand varies . So add tiny amounts of colour until you are satisfied with the colour}
Some decorations {optional}


  1. Pre-heat oven to 180 c.
  2. In a big bowl , sift flour, sugar, soda and baking powder.
  3. Give it a good mix to ensure all the ingredients are evenly spread.
  4. To this dry flour add yoghurt and oil.
  5. Mix it gently till it forms a thick batter.
  6. Now add the cranberries and gently fold it into the batter.
  7. Line a baking tray with paper cases.
  8. Pour the cake mix upto 3/4th of the paper case.
  9. Transfer it immediately into the oven.
  10. Bake it for about 20 mins until a toothpick inserted into the middle of the cake comes out clean.
  11. Allow it to cool.


  1. In an electric mixer , beat the cream cheese and sugar until its lite and fluffy.
  2. Add colour and beat it again.
  3. Using a star nozzle, frost the cooled cupcakes.
  4. Add sprinklers if desired.



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Heap of Spice

daughter, daughter in law , wife, mother of two, sister ,aunt , homemaker 😃

2 thoughts on “cranberry yoghurt cupcake {egg free}

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