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Wednesday, March 20, 2013

Lemon Yogurt Cupcakes


  • 10 oz fat free Greek yogurt (I used Chobani)
  • 1 1/2 cups Truvia
  • 2 egg whites
  • 1 1/4 cup all purpose flour
  • 2 tbsp unsweetened vanilla almond milk
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1/4 tsp salt
  • zest of two large lemons
  • juice of one said lemon


  1. Heat oven to 350.
  2. Beat yogurt and Truvia then add the egg whites, almond milk & vanilla.
  3. Mix dry ingredients in a separate bowl and add all at once to the wet mixture.
  4. Place 12 pammed silicone liners into a muffin tin and fill each 3/4 full.
  5. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
They are thick and heavy like a pound cake and super lemony good!

I saw a recipe similar to this on Tumblr and made some modifications.  I didn't like the way the cupcakes baked in the paper liners, so I used pammed silicone liners, they came out MUCH easier.  Also, I used almond milk instead of soy.  I changed the kind of yogurt, the original recipe called for vanilla flavored, but I feel that would have overpowered the lemon.  I also used double the lemon juice!!!

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