Almond Yogurt Cupcakes with a Mango Surprise Centre

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Sohini, the new lady in the B(log)-town and the proud owner of the catering company Cassia Bark Ltd. in Cambridge, U.K. She is our guest blogger today. Sohini had prepared these wonderful cup-cakes for Father’s Day and we just thought of sharing this yummy recipe with you all.

Makes 12-14 cupcakes


For the cupcakes:

  • Natural Yogurt – 150 ml
  • 3 eggs
  • 1 tsp vanilla extract
  • 175g caster sugar
  • 140g plain or self-rising flour
  • 175g unsalted butter
  • 75g ground almonds
  • 1 teaspoon baking powder
  • Mango Jam – ½  teaspoon for each cupcake (you can replace it with any other jam of your choice)

For the Icing:

I used Betty Crocker readymade Vanilla Butter Cream Icing.


For the Cupcakes:

  • Line a 12-hole muffin tin with paper cases and heat oven to 190C/fan 170C/gas 5.
  • In a jug, mix the yogurt, eggs and vanilla extract. Put the dry ingredients, plus a pinch of salt and mix well.
  • Add the yogurt mix and melted butter, and quickly fold in with a spatula or metal spoon – you don’t have to whisk just fold everything nicely together until mixed well. Spoon and fill 2/3 of the cases. Add ½ a teaspoon of Mango Jam in each one in the center and fill the rest of the case with the cake batter again.  Bake for 18-20 mins or until golden, risen and springy to the touch. Insert a skewer. The cakes are done if it comes out clean.
  • Cool for a few mins, and then lift the cakes onto a wire rack to cool completely.
  • Now scoop the icing into a piping bag and use your favorite nozzle to decorate. Or you can just spoon a little bit of icing on each cake and spread it out evenly with the spoon. Sprinkle with a few chocolate chips. You can also decorate with some cupcake toppers.

Hot Tips – Sohini had used the readymade icing, you can also prepare your own, just follow these simple steps:


  • 140g butter, softened
  • 280g Icing Sugar
  • 1-2 tbsp Milk
  • 1 tsp Vanilla Extract


  • Beat the butter in a large bowl with a hand held electric whisk until soft. Add half of the icing sugar and beat until smooth.
  • Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth.
  • Beat in the milk, if necessary, to loosen the mixture. Stir in the food coloring until well combined. Add a few drops of the food color of your choice. I used Blue as I made these for Father’s Day.

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14 thoughts on “Almond Yogurt Cupcakes with a Mango Surprise Centre

    1. Hi,

      Thanks for sharing such a simple and nice recipe. Ingredients do not mention eggs but the process does. Kindly let me know how many eggs need to be added to this recipe.


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