Maple Cupcakes with Cinnamon Greek Yogurt Pastry Cream
Prep time
Cook time
Total time
Serves: 18 cupcakes
For the Cupcakes:
  • 2¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ½ cup packed dark brown sugar
  • ½ cup vegetable oil
  • ½ cup maple syrup
  • ½ cup milk
  • ½ teaspoon vanilla extract
  • 1 egg, room temperature
  • ⅓ cup FAGE Total 2% or 0% Greek yogurt
For the Cinnamon Greek Yogurt Pastry Cream:
  • 2 cups whole milk
  • ¼ teaspoon vanilla extract
  • 6 egg yolks
  • ¼ cup + 2 tablespoons granulated sugar
  • ¼ cup corn starch, plus another 3 tablespoons, separated
  • 4 tablespoons unsalted butter, cubed
  • 1½ cups FAGE Total Greek yogurt
  • ½ cup powdered sugar
  • ⅛ teaspoon ground cinnamon (or more, to taste)
For the Cupcakes:
  1. Preheat your oven to 400 degrees F. In a small bowl, whisk together your flour, baking powder, salt, cinnamon, and ginger, then set aside.
  2. In your mixing bowl, combine your brown sugar, vegetable oil, maple syrup, vanilla, and egg. Beat to combine, then beat in the FAGE yogurt. Add in the flour mixture, alternating with the milk (i.e. add ⅓ of your flour, ½ of your milk, then ⅓ of your flour, the rest of your milk, then the rest of your flour). Scrape down the sides of the bowl as needed.
  3. Scoop about 3-4 tablespoons of batter into each greased and/or lined muffin cup. Bake for 15-20 minutes, until set. Allow to cool completely before piping your pastry cream on top.
For the Cinnamon Greek Yogurt Pastry Cream:
  1. Simmer the milk and vanilla over medium heat in small pot, until hot. In another larger pot, whisk together the egg yolks, sugar, and cornstarch over medium heat. Gradually add in the hot milk, a few tablespoons at a time, whisking well to incorporate the milk and temper the eggs. Continue doing this until you have used all of the milk. Continue to whisk over medium heat until the cream has thickened, about 5-8 minutes or so, being sure that it doesn't get too hot, as you don't want the cream to bubble or boil. Add in the butter, a cube at a time, and whisk or stir until melted and combined. Remove from the heat.
  2. When the pastry cream has thickened, strain it through a mesh sieve to get out any extra chunks of butter. Place the pastry cream in a large glass bowl and press plastic wrap directly on top so it doesn't form a skin. Place in the fridge for 1 hour, until room temperature.
  3. After the pastry cream has come to room temperature, fold in the FAGE and cinnamon. Using a mesh sieve, carefully sift ½ cup of powdered sugar and another 3 tablespoons of cornstarch over the cream, and stir to combine. Place the yogurt in a cheese cloth or a coffee filter, and place in a mesh sieve on top of another bowl, so that any extra liquid from the yogurt will drain into the bottom of the bowl. Cover the yogurt again with a layer of plastic wrap so it doesn't form a skin, and place in the fridge overnight to firm up. I recommend making the cupcakes and cream on one day, then decorating on the next day, as the cream really needs a full 24 hours to firm up in the fridge.
  4. When you are ready to decorate, use plastic wrap or a piping bag to pipe dollops of pastry cream on top of your cupcakes. Decorate with sprinkles, a drizzle of maple syrup, or both! This will keep well at room temperature for up to 4 hours, or in an airtight container in the refrigerator for 24 hours.
Recipe by The Crepes of Wrath at