Lemony Olive Oil Cakes with Greek Yogurt Frosting
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Lemony Olive Oil Cakes with Greek Yogurt Frosting
Lemony Olive Oil Cakes with Greek Yogurt Frosting
Ingredients
Cakes:
2/3 cup sugar
2/3 cup vanilla Greek yogurt
1/4 cup olive oil
1 tsp. finely grated lemon zest, plus additional for garnish
1/2 tsp. lemon extract
1/2 tsp. vanilla extract
2 eggs
1 cup flour
1½ tsp. baking powder
1/2 tsp. sea salt
Frosting:
2 cups powdered sugar
1/4 of an 8-oz. package 1/3 less fat (Neufchâtel) cream
3 tbsp. vanilla Greek yogurt
1/2 tsp. lemon extract
1/2 tsp. vanilla extract
Directions

Prep: 25 minutes Cook: 10 minutes Makes: 30 mini cakes

1. Preheat oven to 350°F and line 30 mini cupcake cups* with paper liners or lightly grease. Whisk together sugar, yogurt, olive oil, lemon zest, extracts and eggs in a large bowl. Lightly stir in remaining cake ingredients.
2. Spoon equal amounts into lined cups and bake for 10 minutes; let cool.
3. Beat all frosting ingredients in a mixer bowl until lightly and fluffy. Spread a small amount onto each cake. Garnish with additional lemon zest, if you like.

*If you only have 24 mini muffin cups, cook the excess in a regular cupcake cup and cook the larger one 5 minutes longer.
  

Nutritional Information:
Nutrition per serving: 101 calories, 2 g protein, 3 g total fat (1 g sat., 0 g trans),
17 g carbohydrate, 0 g fiber, 13 g sugar, 15 mg cholesterol, 86 mg sodium, 5 points