Butterless Cupcakes: Recipe + 12 Step-by-Step Photos

These exquisite cupcakes are known for their miniature size and delicate creamy topping. They look very presentable and appetizing. Enjoying the airy batter paired with the sweet, rich frosting is a pure delight.

Nutritional value per serving

294.4 kcal

Proteins: 5.2 g
Fats: 8.9 g
Carbohydrates: 48.7 g

*Nutritional value is calculated per 100g of ingredients

Total time: 40 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 8

Pastry chefs know that butter in dough adds density and fluffiness to baked goods. Today, I'll share a recipe that's delicious and rich even without butter. It's a budget-friendly and quick way to make perfect cupcakes.

Recipe with step-by-step photos

Cupcakes without butter

Ingredients

Servings

For the test

Cottage cheese

160 G
Egg C1

1 pcs
Yogurt

140 G
Flour

50 G
Soda

0.25 tsp
Sweetener

to taste
Vanilla

1 pinch

For the cream

Cottage cheese

300 G
Blackcurrant puree

40 G
Dry milk

10 G
Sweetener

to taste

Preparation

Step 1

Combine cottage cheese and yogurt in a blender bowl.

Step 2

Blend thoroughly until smooth. Adjust the fat content to your preference.

Step 3

Transfer the curd mixture to a clean container and crack in a room-temperature chicken egg. Stir.

Step 4

In a separate bowl, combine all the dry ingredients for the dough. I recommend sifting them through a sieve to ensure the ingredients are thoroughly combined and any lumps are broken up.

Step 5

Add the dry ingredients to the liquid mixture. Mix with a spatula until the dough is thick and smooth.

Step 6

Place the dough into baking pans. If using metal pans, grease the inside with vegetable oil to ensure the dough rises smoothly. Bake in the oven at 175°C (350°F) for 25 minutes.

Step 7

Puree the currants using a blender. You can use either fresh or frozen berries.

Step 8

Rub the puree through a fine sieve to remove the seeds.

Step 9

For the cream, add the cottage cheese to a blender: it should be moderately dry.

Step 10

Beat the cottage cheese into a homogeneous dense mass.

Step 11

Add the currant puree, sweetener to taste, and powdered milk to the cream. Beat until smooth. The milk is optional, but it will soften the tartness of the curd and add a distinctive creamy flavor.

Step 12

Decorate the cooled cupcakes with currant cream using a piping bag. Done!

Answers to frequently asked questions

Why did the cupcakes sink?

To prevent cakes from falling after baking, you need to consider two things:

Don't open the oven immediately after baking. Let the muffins rise a bit in the still-warm oven.
Add baking powder strictly according to the recipe. Too much or too little baking powder in the dough will prevent the dough from setting.

Why are cupcakes dry?

Dry cakes are almost always caused by a batter that's too thick. Too much flour will make the cupcake tough and hard. Also, keep an eye on the baking time, as overbaked cupcakes will crumble.

Why didn't the dough bake?

Cupcakes are raw inside if:

initially the dough was very liquid;
high baking temperature;
the cooking time was not enough.

Follow the recipe exactly to get perfect cupcakes, especially if you're making this dessert for the first time.

Storage Rules for Cream Cheese Frosting

Cupcakes are small, so you only need a small amount of frosting. But sometimes, all the tops are already decorated with beautiful roses, and there's enough frosting left for another batch of cupcakes. You can make them right away, but it's better to stretch out the fun and treat your family to freshly baked goods. The key is to store it properly so you can use it again.

The shelf life of cream cheese frosting is 72 hours. Store it in the refrigerator in an airtight container to prevent it from absorbing odors. Some home cooks freeze the frosting to extend its shelf life. However, remember that this risks ruining the frosting when defrosting. It may separate or absorb too much liquid from the ice.

Similar recipes