I’ve keep seeing Greek Yogurt being used in more and more things. My most recent Greek Yogurt based recipe is Cupcakes. Who doesn’t love cupcakes? These are far too easy to make, and knowing they aren’t as unhealthy as a normal cupcake makes me feel just a little better about eating these delicious treats.
Ingredients:
1 Box Super Moist White Cake
8 ounces Lemon Greek yogurt (single serve contains are 5.4oz, so you’ll need about 11/2)
1 Cup Milk
1 Lemon
Supplies:
Mixing bowl
Whisk
Cupcake tin
Zester or Grater
Instructions: (Prepare yourself, these may be the easiest instructions ever)
1. Heat oven to 325 degrees
2. Empty 8 ounces Lemon Greek yogurt into mixing bowl
3. Mix in 1 cup of milk with yogurt, stir until smooth consistency
4. Pour box cake mix in to yogurt/milk mixture
5. Whisk until smooth
6. Zest 1 lemon
7. Add lemon zest to cake mixture
8. Empty mixture in to cupcake tins
9. Cook for 25 minutes (times may vary)
10. Let stand for 10 minutes
11. Decorate to your desire!
I love love love lemon cake/cupcakes, but, unfortunately, they normally give me a headache. Thankfully, these didn’t give me a headache! SCORE! I’m excited to try this out with other flavors of Greek Yogurt! Try it out and let me know what you think!
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