These delicious cupcakes are bursting with flavor! We swapped butter for goat milk yogurt, so they have less fat than the average cupcake. Plus, they’re great for kids with cow milk sensitivity.
By Victoria Walsh
Preparation time: 15 minutes
Baking time: 20 minutes
Cooling time: 20 minutes
Makes 12 cupcakes
1 ½ cup all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
Pinch of salt
3/4 cup granulated sugar
2 large eggs, at room temperature
1/3 cup light-tasting olive oil
1 tsp vanilla
2 4oz (226 g) pouches KABRITA Goat Milk Yogurt and Fruit – any flavor
1 cup sifted icing sugar (optional)
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper cups or spray with oil.
2. Place flour, baking powder, baking soda and salt in a medium bowl. Using a whisk, stir until evenly mixed.
3. Zest 1 ½ tsp peel from lemons. Stir into flour mixture. Squeeze lemons and set 3 tbsp of the juice aside in a small bowl.
4. Using an electric mixer set to medium speed, beat granulated sugar with eggs until it’s a pale yellow color. Slowly beat in oil. If mixture separates, don’t worry; it’ll come together when flour is added. Beat in vanilla and 1 tbsp of lemon juice. Gradually beat in one third of the flour mixture just until combined, then one 4 oz (113 g) pouch of Kabrita Goat Milk Yogurt and Fruit. Repeat with remaining lemon juice, yogurt and flour mixture, beating just until mixed after each ingredient. Divide batter between muffin cups.
5. Bake in center of preheated oven for 20 to 22 minutes, until a toothpick inserted in the center of cupcakes comes out clean. Remove pan to a rack. Cool 10 minutes, then remove cupcakes to cool completely on a rack.
6. Meanwhile, prepare a glaze (optional). These cupcakes are delicious with or without the glaze. Mix 4 tsp lemon juice with icing sugar until smooth. Stir in more lemon juice if needed. Spread over cooled cupcakes.
Tip: If making ahead, cupcakes will keep well, wrapped in plastic wrap and frozen for up to one month.
Nutrition facts per cupcake: Calories: 188, Protein: 3.3 g, Carbohydrates: 27.4 g, Total Fat: 7.5 g, Saturated Fat: 1.3 gm, Trans Fat: .0 gm, Cholesterol: 33 mg, Fiber: 0.8 g, Sodium: 105 mg, Iron: 1.0 mg, Vitamin C: 4 mg, Calcium: 34 mg.
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Victoria Walsh is a chef, food writer and recipe developer who creates delicious recipes for leading parenting and lifestyle magazines. She lives in Toronto, Canada with her husband, and their favorite place is the kitchen. For more information, visit her website.