Kefir Cupcakes: Recipe + 17 Step-by-Step Photos

Cupcakes made with kefir are incredibly tender, fluffy, and airy. They're quick and easy to make and gobble up just as quickly. The recipe doesn't require any complicated ingredients. All the ingredients are readily available in your refrigerator or at your local store.

Nutritional value per serving

191 kcal

Proteins: 8 g
Fats: 6 g
Carbohydrates: 37 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: 10

These cupcakes are perfect as a delicious dessert for a family dinner or a holiday treat. They pair perfectly with hot and cold drinks, milk, and cocoa.

Recipe with step-by-step photos

Kefir cupcakes

Ingredients

Servings

Dough

Flour

180 G
Baking powder

1 tsp
Soda

0.25 tsp
Butter

60 G
Kefir

100 G
Sunflower oil

30 G
Fruit caramel

80 G
Sugar

2 tbsp
Egg C1

2 pcs
Vanilla

1 tsp
Salt

1 pinch

Fruit caramel

Fruit puree

150 G
Sugar

100 G
Butter

40 G

Cream

Cream cheese

250 G
Cream 33%

100 ml
Powdered sugar

20 G
Fruit caramel

100 G

Preparation

Step 1

Let's start by making the fruit caramel. Place the fruit or berries in a separate bowl and blend them. You can use any fruit or berries you like for these cupcakes. If you're using apples, I recommend peeling and boiling them before blending.

Step 2

Prepare the dry caramel. Pour the sugar into a heavy-bottomed saucepan and set it over medium heat. Shake the saucepan gently, ensuring the sugar melts evenly and not burning. Do not stir it with a spoon or spatula at this stage. Once most of the mixture has melted, you can stir the sugar. While the sugar is melting, heat the puree.

Step 3

When the sugar turns a caramel color, reduce the heat to low and add the butter. Stir until completely dissolved and combined.

Step 4

After the butter has melted, add the warmed puree in small portions. Stir until smooth. Heat the caramel for 1-2 minutes and remove from heat. If the puree is runny, simmer for a little longer, 4-5 minutes. Let it cool.

Step 5

Let's start preparing the dough. Sift the flour into a deep bowl. Add the baking powder and baking soda. Stir. Be sure to sift the dry ingredients first; this will prevent lumps from getting into the dough and will aerate the mixture.

Step 6

Mix softened butter with sugar and beat with a mixer until the butter turns white.

Step 7

Add the eggs one at a time to the whipped cream mixture, beating well each time. This recipe uses Category C1 eggs, which is important because larger or smaller eggs may result in an uneven batter consistency.

Step 8

Add vanilla, sunflower oil and salt to the mixture. Beat.

Step 9

Add the fruit caramel. Mix again with a mixer. Make sure all ingredients are at the same room temperature when combined. This will prevent the mixture from separating and will be uniform and smooth.

Step 10

Add the kefir. You can substitute whey or buttermilk for the kefir. Mix again until smooth using a mixer.

Step 11

Add the dry ingredients. Mix quickly with a mixer at low speed. It's important to mix quickly to ensure the dough is airy and soft. This prevents the gluten from developing and the dough from sticking together.

Step 12

Line baking pans with special paper liners and fill with batter no more than 2/3 full. Bake the cupcakes. in the oven for 20-25 minutes at a temperature of 180 degrees.

Step 13

Prepare the cream. Combine the cold cream cheese with the cold cream. Sift in the powdered sugar. Beat at low speed first, then gradually increase the mixer speed to high.

Step 14

The resulting mass should look similar to the one shown.

Step 15

Pour the fruit caramel into the cream. Mix the caramel and cream at low speed. Refrigerate the cream.

Step 16

Remove the finished cupcakes from the pans and place them on a cooling rack.

Step 17

When the cupcakes have cooled, transfer the cream into a pastry bag and decorate the cupcakes.

Adviсe

To ensure your cupcakes turn out delicious and beautiful, I recommend following these tips:

Cupcake batter must be mixed quickly.
Since the recipe contains kefir, the baking soda used as a leavening agent does not require additional slaking with vinegar.
All ingredients used must be the same and at room temperature.
Sunflower oil should be refined and odorless, unless of course you want your finished cupcakes to smell like oil.

Storage

Cupcakes can be stored for up to 30 days. However, in this case, place the finished cakes in an airtight container and freeze them immediately after baking and cooling. It doesn't matter whether they contain frosting or filling. Before serving, remove them and let them sit at room temperature for about 20 minutes.

Cupcakes can be refrigerated for up to 5 days without a frosting, and up to 3 days with one. Cupcakes with a preservative-free, natural cream frosting can be refrigerated for up to 36 hours.

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