Yogurt Honey Cupcakes Recipes

LEMON-YOGURT CUPCAKES

Lemon-Yogurt Cupcakes image

The frosting for these cupcakes is tinted a pretty pale shade of pink with pureed raspberries (not food coloring), which also adds flavor. Martha made this recipe on "Martha Bakes" episode 808.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes

Time 1h20m

Yield Makes 14

Number Of Ingredients 11

Ingredients

1 3/4 cups white whole-wheat flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon coarse salt
4 tablespoons unsalted butter, room temperature
3/4 cup sugar
1 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extract
1 large egg, room temperature
1 1/2 cups plain low-fat yogurt
Raspberry Frosting

Steps:

Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda, and salt in a bowl. In another bowl, beat butter, sugar, and lemon zest on medium speed until well combined, about 3 minutes. Beat in lemon juice, vanilla, and egg. Add flour mixture in 3 batches, alternating with 2 additions of yogurt, beating until just combined (do not overmix).
Divide batter evenly among paper-lined standard muffin tins, filling each cup three-quarters full. Bake, rotating pan halfway through, until golden and a tester inserted in centers comes out clean, 18 to 20 minutes. Let cool completely in tins on wire racks before removing. Cupcakes can be stored at room temperature up to 2 days before spreading about 2 tablespoons frosting on each.

YOGURT & HONEY FRUIT CUPS

Yogurt & Honey Fruit Cups image

This tasty combo of fresh fruit and creamy orange-kissed yogurt is guaranteed to disappear fast from your breakfast table. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Time 10m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

4-1/2 cups cut-up fresh fruit (pears, apples, bananas, grapes, etc.)
3/4 cup mandarin orange, vanilla or lemon yogurt
1 tablespoon honey
1/2 teaspoon grated orange zest
1/4 teaspoon almond extract

Steps:

Divide fruit among 6 individual serving bowls. Combine the yogurt, honey, orange zest and extract; spoon over the fruit.

Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 22mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges

YOGURT-HONEY MUFFINS

Yogurt-Honey Muffins image

Make and share this Yogurt-Honey Muffins recipe from Food.com.

Provided by cuisinebymae

Categories Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 12

Ingredients

1 cup all-purpose flour
1 1/4 cups whole wheat flour
1/4 cup brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 pinch cinnamon
1 1/2 cups plain yogurt
1/4 cup honey
1/4 cup melted butter
1 egg
1 cup raisins (optional)

Steps:

Preheat oven to 400 degrees F.
Grease or add paper liners to 12 muffin cups.
Measure dry ingredients into a large mixing bowl, stirring until well blended.
Add raisins and stir.
Combine yogurt, honey, butter, and egg.
Add to dry ingredients and stir together until all ingredients are moist.
Fill muffin cups 2/3 full.
Bake at 400 degrees F for 15 minutes.

YOGURT & HONEY CUPCAKES

Yogurt & Honey Cupcakes image

Make and share this Yogurt & Honey Cupcakes recipe from Food.com.

Provided by Candace Michelle 2

Categories Dessert

Time 35m

Yield 24 cupcakes

Number Of Ingredients 10

Ingredients

1/2 cup honey (plus extra for topping)
1/3 cup unsalted butter, melted
2 eggs
1/4 cup Greek yogurt
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Greek yogurt, for topping

Steps:

In a medium-sized mixing bowl, mix honey and melted butter together.
Beat in eggs, one at a time.
Stir in vanilla and Greek yogurt.
In another medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
Slowly mix the flour mixture into the honey mixture until smooth.
Fill cupcake liners 3/4 full.
Bake at 350 F for 20 minutes or until a toothpick comes out dry.
Allow cupcakes to cool.
Just before serving, top with Greek yogurt and drizzle with honey.

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