citrus yogurt cupcakes with sour cream puddles
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
  • 1 cup 2% plain unsweetened yogurt
  • ⅓ cup vegetable oil
  • 1 cup sugar
  • zest of 1 lime and 1 clementine (I didn't think this was enough zest.)
  • ¼ cup total of mixed lime, lemon, and clementine juices
  • 2 eggs
  • 1 cup + 2½ tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla extract
  • sweetened sour cream (recipe in Notes section)
  1. Preheat the oven to 350 degrees F.
  2. Assemble cupcake liners into tins. In a large mixing bowl, whisk together the yogurt, oil, sugar, lime zest and juice.
  3. Add the eggs one by one, whisking well after each addition.
  4. Sift flour, baking powder, baking soda and salt together, sifting into the yogurt batter. Stir with a spoon until just combined. Fill cupcake liners to a scant 1 centimeter below the top (or less if you want more cupcakes).
  5. Bake the cupcakes between 20 and 25 minutes. This can vary depending on oven temperature and how deep your cupcakes are, so watch carefully. A knife inserted in the center will come out clean. Transfer the pans to a cooling rack and cool before frosting. Cupcake centers will fall, creating a divet in which to spoon the sour cream (see photo above).
Sweetened Sour Cream Puddles a story of a kitchen original - copyrighted ½ cup sour cream 2 tablespoon honey 1 tablespoon citrus juice (if sour, you may need more honey) citrus zest (you choose which fruit) 1. Mix together and spoon on top of each cupcake just before serving. Mixture will be the consistency of a milkshake. Top puddle with jelly bean, raspberry, or other dainty candies or fruit.
Recipe by story of a kitchen at