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Yogurt Carton Cakes

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!
Course Desserts
Keyword easy recipe, healthy, dessert, baking, baked, cakes, kids, yogurt, cupcakes, yogurt carton cakes, Italian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 -16 cupcakes
Calories 360kcal
Author Dani Meyer


  • 2/3 cup plain whole-milk yogurt 1-6 oz yogurt container
  • 2/3 cup vegetable oil 1-6 oz yogurt container
  • 3 eggs separated
  • 1 1/4 cup sugar little less than 2-6 oz yogurt containers
  • 2 capfuls vanilla extract
  • Zest of 1/2 unwaxed washed lemon
  • 1 1/3 cups flour 2-6 oz yogurt containers
  • 2/3 cup cornstarch 1-6 oz yogurt container **see note
  • Powdered sugar to dust top of cakes with


  • 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 and dry carton to 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 the mixture using a rubber spatula to fold them into the 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.


Using cornstarch is classic and produced a lovely cake but it is a smidge drier than my preference. Many other recipes omit the cornstarch and use more flour instead.


Serving: 1g | Calories: 360kcal | Carbohydrates: 47g | Protein: 9g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Cholesterol: 54mg | Sodium: 95mg | Fiber: 1g | Sugar: 29g