Yogurt Carton Cakes
Prep time
Cook time
Total time
These classic italian cakes are called yogurt carton cakes because all the measurements are multiples of a small yogurt carton. Perfect for making with your kids!
Recipe type: Dessert, breakfast
Cuisine: Italian
Serves: 12-16 cupcakes
  • ⅔ cup plain whole-milk yogurt (1-6 oz yogurt container)
  • ⅔ cup flavorless vegetable oil (1-6 oz yogurt container)
  • 3 eggs, separated
  • 1¼ cup sugar (little less than 2-6 oz yogurt containers)
  • 2 capfuls
  • Zest of ½ unwaxed lemon
  • 1⅓ cups flour (2-6 oz yogurt containers)
  • ⅔ cup cornstarch or potato starch (1-6 oz yogurt container) **see note
  • 1 teaspoon confectioners sugar
  1. Preheat oven to 350 degrees. Spray cupcake pans with non-stick spray.
  2. Whisk egg whites to stiff peaks.
  3. Add yogurt to egg yolks and rinse carton and then use it to measure other ingredients.
  4. Start with sugar. Whisk the yolks and sugar together until light and airy.
  5. Beat egg yolks and sugar while you pour in the vegetable oil. Add vanilla and zest.
  6. Continue beating mixture and add flour and cornstarch (if using).
  7. Add egg whites to mixture using a rubber spatula to fold them into batter gently.
  8. Pour into cupcake pans bringing batter almost to the top of each cup.
  9. Bake 20-30 minutes, until a toothpick comes out clean and they are pulling away from sides.
  10. Allow to cool 10 minutes, then dust with powdered sugar and serve warm.
**I found the cornstarch to give it a bit off mouth texture....a bit drier than my preference. Many other recipes omit this and increase the flour. Still very good but I would consider that modification next time I make these.
Recipe by The Adventure Bite at https://theadventurebite.com/yogurt-carton-cakes/