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.
Servings 12 cupcakes
- 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.
Serving: 1g | Calories: 330kcal