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. My version is lighter; has fewer eggs and does not contain butter (as the original yiaourtopita) I replaced it with olive oil and there is no syrup, but it is equally delicious and ideal with coffee or tea and a healthier cupcake for kids.
These are light, fluffy and very lemony cupcakes, using ingredients that everybody has in their kitchen, and the best part: they only take 10 minutes to prep.
Don’t be afraid of the olive oil, you won’t notice it taste-wise but you will notice it nutrition wise; this cupcake has almost no saturated fat, but mostly the good monounsaturated ones.
I use plenty of lemon juice and lemon peel, but you can use less, and you can also add poppy seeds.
Greek Lemon Olive Oil Cupcakes made with Greek Yogurt
For Lemon Glaze
Photo by Elena Paravantes