Frozen Yogurt Cupcakes


These pretty little desserts make a perfect finale for those summer barbecues!

This recipe is a keeper in my books because it's easy to make, looks lovely, and is a great way to showcase seasonal berries.

This makes 6 frozen desserts, but the recipe can be multiplied to feed a crowd or make extras for the freezer.
  • ¼ cup crushed almonds (slivered or sliced almonds will work too)
  • 1 ½ tbsp brown sugar
  • 1 ½ tsbp melted butter
  • ¾ cup vanilla greek yogurt (or flavour of your choice)
  • ¾ cup fresh fruit (such as raspberries, blueberries, and chopped strawberries)
  • Line a 6-cup muffin tin with paper or silicone cupcake liners
  • Combine almonds, brown sugar and butter in a bowl and mix to form a semi-most crumb. If using slivered or slices almonds, combine the almonds with the sugar and melted butter in a food processor, and pulse until the almonds are finely chopped.
  •  Spoon the mixture evenly into the 6 muffin tins to form the bottom crust
  • Spoon 2 tablespoons of the yogurt into each muffin tin
  • Divide the fresh fruit evenly on top of each cupcake
  • Freeze until firm, at least 2 hours. To serve, remove the cupcake liner and let stand for 5-10 minutes to allow the yogurt to soften slightly. Serve with a fork or spoon.  

Enjoy! Natalee, RD


  1. These look so pretty! I love that they sound light after a heavy BBQ meal and I love that they can be made ahead and kept ready in the freezer! Thanks for sharing!

    1. You are very welcome! We hope these cupcakes are the perfect end to your summer BBQs!

      Shannon RD


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