Greek Lemon Cupcakes with Greek Yogurt and Olive Oil
Indulge in a taste of the Mediterranean with these Greek Lemon Cupcakes, a delightful fusion of zesty citrus and wholesome ingredients! Made with creamy Greek yogurt, fragrant extra virgin olive oil, and vibrant bursts of fresh lemon zest and juice, these cupcakes are irresistibly moist and packed with flavor. Perfectly balanced between sweet and tangy, they’re easy to whip up in just 35 minutes and make for a refreshing dessert or snack. Garnish with a dusting of powdered sugar for a simple yet elegant finishing touch. Perfect for any occasion, these light and fluffy cupcakes bring a touch of Greece to your baking repertoire, making them a must-try for lovers of lemon desserts and Mediterranean-inspired treats!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 150 grams Granulated sugar
- 80 milliliters Extra virgin olive oil
- 150 grams Greek yogurt
- 2 large Eggs
- 2 teaspoons Lemon zest
- 3 tablespoons Fresh lemon juice
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 175°C (345°F) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar and olive oil. Whisk until the mixture looks smooth and slightly thickened.
Add the Greek yogurt to the sugar and oil mixture, followed by the eggs. Whisk until well incorporated.
Stir in the lemon zest, fresh lemon juice, and vanilla extract until evenly combined.
Gradually add the dry ingredients to the wet ingredients. Gently fold them together with a spatula until just combined, being careful not to overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
If desired, dust the cooled cupcakes with powdered sugar for a simple garnish before serving.
Nutrition Facts
Calories |
2276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 1460 mg | 63% | |
| Total Carbohydrate | 332.5 g | 121% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 171.5 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 206 mg | 16% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 570 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
