Greek Lemon Cupcakes With Greek Yogurt and Olive Oil.

Total Time
35mins
Prep 10 mins
Cook 25 mins

These cupcakes are based on a Greek cake made with yogurt called yiaourtopita, which translates into yogurt pie but is basically a syrupy yogurt cake. This version is lighter; has fewer eggs and does not contain butter. From the blog olivetomato

Ingredients Nutrition

Directions

  1. DIRECTIONS.
  2. Preheat oven at 350 degrees F (180 degrees Celsius),and line a muffin pan with muffin liners.
  3. In a large bowl mix sugar and olive oil, add the eggs and mix.
  4. Add the yogurt, lemon peel and lemon juice and mix well.
  5. In another bowl blend flour with baking powder.Add the flour ½ a cup at a time to the batter while mixing.
  6. Fill the muffin cups 2/3 full. Bake for 25-30 minutes, or until an inserted toothpick comes out clean.
  7. Let them cool in the pan for about 5 minutes and remove and let them cool completely. When cool drizzle with glaze.
  8. Lemon Glaze.
  9. Add powdered sugar to lemon juice stirring with a spoon until you have a thick consistency that is pourable. The ratio is about ½ cup powdered sugar for every tablespoon of lemon juice. Start with the smaller amount and make more if needed.
Most Helpful

5 5

These were awesome! I was afraid these wouldn't work out because I couldn't keep the olive oil and sugar from separating but the yogurt made it all work. The texture is wonderful - so moist. Made for ZWT9.