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+ servings
lemon olive oil cakes

Greek Lemon Olive Oil Cupcakes made with Greek Yogurt

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
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 cupcakes
Calories 330kcal
Author Elena Paravantes RDN


  • 2 cups flour
  • 4 teaspoons baking powder
  • 1 cup sugar
  • 1 cup olive oil
  • 7 ounces 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


  • 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.


Serving: 1g | Calories: 330kcal