Home » Mediterranean Desserts

Greek Lemon Olive Oil Cupcakes made with Greek Yogurt

ByElena Paravantes, MS, RD
Greek Lemon Olive Oil Cupcakes made with Greek Yogurt

These cupcakes are based on a Greek cake made with yogurt called yiaourtopita, which translates into yogurt pie but is basically a syrupy yogurt cake. My version is lighter; has fewer eggs and does not contain butter (as the original yiaourtopita) I replaced it with olive oil and there is no syrup, but it is equally delicious and ideal with coffee or tea and a healthier cupcake for kids.

These are light, fluffy and very lemony cupcakes, using ingredients that everybody has in their kitchen, and the best part: they only take 10 minutes to prep.

Don’t be afraid of the olive oil, you won’t notice it taste-wise but you will notice it nutrition wise; this cupcake has almost no saturated fat, but mostly the good monounsaturated ones.

I use plenty of lemon juice and lemon peel, but you can use less, and you can also add poppy seeds.

Want More Mediterranean Diet Recipes? An Authentic Mediterranean Living Plan? My cookbook and guide is here!

Best Mediterranean Diet cookbook for beginners

Jump to Recipe

Greek Lemon Olive Oil Cupcakes made with Greek Yogurt

Greek Lemon Olive Oil Cupcakes made with Greek Yogurt
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Quick and easy recipe for fluffy and light lemon cupcakes made with Greek yogurt and olive oil instead of butter.
Course: Breakfast, Dessert
Cuisine: Greek, Mediterranean
Servings: 12 cupcakes
Calories: 330kcal
Author: Elena Paravantes, MS, RD
Print Recipe Pin Recipe

Ingredients

  • 2 cups flour
  • 4 teaspoons baking powder
  • 1 cup sugar
  • 1 cup olive oil
  • 7 ounces (200 g) 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

Instructions

  • 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.

Lemon Glaze

  • Add powdered sugar to lemon juice stirring with a spoon until you have a thick consistency that is pourable. The ratio is about ½ cup powdered sugar for every tablespoon of lemon juice.
Nutrition Facts
Greek Lemon Olive Oil Cupcakes made with Greek Yogurt
Serving Size
 
1 cupcake
Amount per Serving
Calories
330
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.


Photo by Elena Paravantes

Elena Paravantes, MS, RDN is a Registered Dietitian Nutritionist by the U.S. Commission on Dietetic Registration (CDR). She is an expert on the Mediterranean Diet. She has been active as a clinician, consultant, author and lecturer for 20 years, both in the U.S. and Greece. An expert on the Greek Mediterranean Diet, her interviews and articles have been published in many publications including CNN, U.S. News and World Report, Prevention, NPR, and Shape. Elena has collaborated with a number of organizations including Loyola University, Yale University, University of Missouri, Louisiana State University, and the American College of Greece. Elena earned her Bachelor of Science in Human Nutrition and Dietetics and her Bachelor of Liberal Arts and Sciences in Psychology from the University of Illinois at Chicago. She holds has a Master’s Degree of Science in Health Management.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




32 Comments

  1. That’s a great recipe, thank you.
    I used half amounts and made 12 smaller cupcakes in the air fryer, not oily at all. Very tasty!5 stars

    Reply

  2. How well do these keep? Thinking of making them for a party and want to know if they are better to make the same day or if I can make them the night before!

    Reply