Why would yogurt be considered a "flop" in cupcakes?

My aunt got me this cookbook called Baking Illustrated - The Practical Kitchen Companion for the Home Baker and there is a recipe for yellow cupcakes in it that I would like to try. Before they give you the recipe they have an article about how they chose the ingredients. When they talk about choosing dairy they state, "We moved on to the dairy, trying whole milk, ermilk, yogurt (low-fat and full fat), heavy cream, and sour cream. Although we all ended up preferring the slightly tangy richness of sour cream, none of the options, except for the yogurt, were considered flops." They never say why the yogurt was considered a flop though. Any ideas on why they said this? I'm asking because I do not have the amount of sour cream the recipe calls for and I am really tempted to try using this honey flavored greek yogurt I have in cupcakes. But I don't want to waste the yogurt if it is going to make the cupcakes turn out bad.