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 yogurt, cupcakes, yogurt carton cakes, Italian, easy recipe, healthy, dessert, baking, baked, cakes, kids

Prep Time 15

Cook Time 30

Total Time 45

Servings -16 cupcakes

Calories 360kcal

Author Dani Meyer

Ingredients

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

Instructions

Preheat oven to 350 degrees. Spray cupcake pans with non-stick spray.
Whisk egg whites to stiff peaks.
Add yogurt to egg yolks and rinse and dry carton to use it to measure other ingredients.
Start with sugar. Whisk the yolks and sugar together until light and airy.
Beat egg yolks and sugar while you pour in the vegetable oil. Add vanilla and zest.
Continue beating mixture and add flour and cornstarch (if using).
Add egg whites to the mixture using a rubber spatula to fold them into the batter gently.
Pour into cupcake pans bringing batter almost to the top of each cup.
Bake 20-30 minutes, until a toothpick comes out clean and they are pulling away from sides.
Allow to cool 10 minutes, then dust with powdered sugar and serve warm.

Notes

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.

Nutrition