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Mini Yogurt Cakes with Fresh Strawberry Topping
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
These tasty lemon yogurt cakes are to die for! Light and delicious on their own, they get an amazing upgrade from an easy-to-make strawberry sauce that puts them over the top! 
Course: Dessert
Servings: 12 servings
Ingredients
Strawberry Topping
  • 1 cup finely chopped fresh strawberries approximately 1 pint
  • 2 tbsp all fruit strawberry jam 
  • 1 tbsp sugar
  • 1 tsp lemon juice
  • 1 tsp cornstarch
Yogurt Cakes
  • 2 cups all purpose flour
  • 1 TB baking powder
  • 2 TB lemon juice
  • 1 TB lemon zest
  • 1/3 cup sugar
  • 1/4 cup canola oil
  • 1 cup lemon flavored yogurt 
  • 2 eggs
  • 1/4 tsp table salt
  • 1 tsp baking soda
Instructions
  1. Preheat oven to 350 degrees. Combine ½ cup chopped strawberries with remaining sauce ingredients in a small saucepan over medium-low heat. Whisk constantly and cook to a boil for 2-3 minutes. Stir in remaining ½ cup strawberries and set aside to cool.
  2. In a large bowl, whisk together flour, baking soda, baking powder, and salt. In a small bowl lightly whisk eggs, whisk in remaining ingredients until smooth. Make a well in the center of the dry ingredients and add yogurt-egg mixture. Gently fold to combine. 
  3. Spray a 12-cup muffin pan with cooking spray and fill each cup 2/3 full with batter. Bake for ~ 12 minutes, until a toothpick inserted in the center comes out clean. Serve each cake with 1 heaping TB of strawberry sauce.
Recipe Notes

Strawberry Sauce serving options: Use a paring knife to cut a small circle from the top of each cake. Place strawberry sauce in a sturdy Ziploc baggie, cut off the tip, and pipe sauce into cake center Slice each cake horizontally, spoon sauce into center, replace top.

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