Greek Lemon Olive Oil Cupcakes made with Greek Yogurt

Greek Lemon Olive Oil Cupcakes made with Greek Yogurt

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.

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Greek Lemon Olive Oil Cupcakes made with Greek Yogurt

Greek Lemon Olive Oil Cupcakes made with Greek Yogurt
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Quick and easy recipe for fluffy and light lemon cupcakes made with Greek yogurt and olive oil instead of butter.
Course: Breakfast, Dessert
Cuisine: Greek, Mediterranean
Servings: 12 cupcakes
Calories: 330kcal
Author: Elena Paravantes
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Ingredients

  • 2 cups flour
  • 4 teaspoons baking powder
  • 1 cup sugar
  • 1 cup olive oil
  • 7 ounces (200 g) low fat Greek yogurt
  • 2 eggs
  • Lemon juice from 1 ½ -2 lemons
  • Lemon peel from 2 lemons

For Lemon Glaze

  • Lemon juice
  • Powdered Sugar

Instructions

  • Preheat oven at 350 degrees F (180 degrees Celsius)
  • Line a muffin pan with muffin liners.
  • In a large bowl mix sugar and olive oil
  • Add the eggs and mix.
  • Add the yogurt, lemon peel and lemon juice and mix well.
  • In another bowl blend flour with baking powder.
  • Add the flour ½ a cup at a time to the batter while mixing.
  • Fill the muffin cups 2/3 full.
  • Bake for 30 minutes, until an inserted toothpick comes out clean.
  • Let them cool in the pan for about 5 minutes and remove and let them cool completely.

Lemon Glaze

  • 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.
Nutrition Facts
Greek Lemon Olive Oil Cupcakes made with Greek Yogurt
Serving Size
 
1 cupcake
Amount per Serving
Calories
330
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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Photo by Elena Paravantes

31 Comments

  1. How well do these keep? Thinking of making them for a party and want to know if they are better to make the same day or if I can make them the night before!

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