Yogurt and Honey Cupcakes – A Taste of Greece | Cupcake Project

Yogurt and Honey Cupcakes – A Taste of Greece

Licking honey off of one’s paws may be the best way to eat it (assuming you aren’t being stung by bees).

But if you must pair it with something, yogurt is the way to go – specifically, thick, rich, tart Greek yogurt.

I first discovered yogurt and honey in Greece.  In college, I had the good fortune to be able to attend Semester at Sea (a floating campus that travels around the world).  One of our stops was Greece.  While I don’t remember every meal of my journey, I do clearly remember sitting at a cafe in Athens writing in my journal and eating yogurt and honey.  That meal sticks out in my mind not only because of the comforting sweet, smoothness of it, but because I was spending the day by myself; it was one of the few times that I have spent a whole day by myself in a foreign country.  To this day, yogurt and honey makes me feel independent and free. [Lie Detector: I wasn't by myself the whole day.  I actually ran into someone that I knew from the ship and ended up sharing lunch with him.]

A few days ago, I received a complimentary case of Greek yogurt from Voskos.  Not surprisingly, the flavor that I was the most excited about was this one:

Random fact: One of Cupcake Project’s Facebook fans,
Sara Vogt, says that she uses this yogurt as a face mask.

I was worried that the honey yogurt might be too sweet (I hesitate to say it, but there is such a thing as too much honey).  It was not too sweet.  The honey yogurt was just as I would make it for myself – minus the dripping honey mess that always ends up all over my counter and sometimes makes its way onto my keyboard.  The Voskos Greek honey yogurt got me thinking about making a yogurt and honey cupcake.

About the Yogurt and Honey Cupcakes


The honey cake recipe that I used for these cupcakes is not your traditional dense honey cake that I’ve enjoyed at Rosh Hashana meals.  This honey cake is more of a basic yellow cake that happens to be flavored with honey.  On its own, it is unremarkable.  But, don’t write it off.  Just like pound cake is so much better with whipped cream and fruit topping and ladyfingers are nothing special until you turn them into tiramisu, this honey cake transformed to Zeus-like greatness once I added the “frosting”.  Not only did I enjoy the “frosting” on its own, but it brought out the subtle honey flavors in the cake and actually made the cake better.


Why Am I Putting Frosting in Quotes?

I’ve made Greek yogurt frosting before (yogurt, vanilla extract, and powdered sugar).  But this time, I simply swirled or spread plain Voskos Greek yogurt right onto the cupcake.  Then, I drizzled honey all over the cupcake, Jackson Pollock style.  So you see, the “frosting” is really just yogurt and honey – so easy and so good!

Field Notes:

  • I wasn’t around when my mother-in-law tried these cupcakes.  When I got home (she was babysitting at our house – she’s the best!), she said, “What kind of frosting was that?  I LOVED it!”  She didn’t know to make quotes with her fingers when asking about the frosting because she mistook the yogurt for the real thing. 
  • Before tasting this honey cupcake topped with Greek yogurt, my friend Bryan Puskar (he requested a full name mention on the blog) asserted, “Given the choice between a cupcake topped with yogurt and a cupcake topped with frosting, I would always choose the cupcake topped with frosting.” 
  • After tasting the honey cupcake topped with Greek yogurt, and recovering from his state of shock, Bryan changed his tune: “If someone offers me a cupcake topped with yogurt or a cupcake topped with frosting, the cupcake flavor will be the deciding factor, not the topping.”

I assure you, you will not miss the butter and the powdered sugar when there is honey to be had.

Honey Cake Recipe

I got the honey cake recipe from Amina Harris as part of Chosen Foods.  Amina says the recipe tastes better with light-colored and light-flavored honey.  I put this to the test by making three batches of cupcakes – one with each of these honeys: orange blossom, star thistle, and a dark, generic honey.  While each honey had a very different flavor (and you should choose one you love to drizzle on the top of the cupcakes), once baked into the cupcakes, I found the difference to be minimal.

Here is Amina’s recipe, with my conversion to cupcakes.

 

Yogurt and Honey Cupcakes – A Taste of Greece

Yield: 8 cupcakes

Yogurt and Honey Cupcakes – A Taste of Greece

Ingredients

  • 1/2 C honey (plus extra for topping)
  • 1/3 C unsalted butter, melted
  • 2 eggs
  • 1/4 C Greek yogurt (you could also use regular yogurt or sour cream)
  • 1 tsp vanilla
  • 1 1/2 C all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • Greek yogurt for topping

Instructions

  1. In a medium-sized mixing bowl, mix honey and melted butter together.
  2. Beat in eggs, one at a time.
  3. Stir in vanilla and Greek yogurt.
  4. In another medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Slowly mix the flour mixture into the honey mixture until smooth.
  6. Fill cupcake liners 3/4 full.
  7. Bake at 350 F for 20 minutes or until a toothpick comes out dry.
  8. Allow cupcakes to cool.
  9. Just before serving, top with Greek yogurt and drizzle with honey.
http://www.cupcakeproject.com/2010/09/yogurt-and-honey-cupcakes-taste-of.html

Sweet Stands

The single-serving cupcake stand featured in the photos on this post was given to me for review by Sweet Stands.  The stands come in three parts and you assemble them yourself.  They are super cute and would be perfect to set out at each place setting for a tea party for little girls or a small baby shower or bridal shower.

I’ll be giving away a few of these charming stands in an upcoming post, so check back soon!

Did you love this post?
Share It
Get Free Updates

26 Responses to Yogurt and Honey Cupcakes – A Taste of Greece

  1. Sourkraut September 24, 2010 at 7:12 am #

    These do look delicious and you’ve almost convinced me to try the “frosting” in lieu of my traditional buttercream. A very clever way to use that yogurt!

  2. Natalie September 24, 2010 at 7:56 am #

    Those stands are adorable and once again, love your creative take on cupcakes! Greek yogurt is my favorite!

  3. Margarita September 24, 2010 at 8:22 am #

    Those cupcake stands look so adorable and chic! Thanks for sharing, I bought a couple already! And your cupcakes look delish!

  4. Joy September 24, 2010 at 9:18 am #

    OMG that looks so good.

  5. Cupcake Activist September 24, 2010 at 9:46 am #

    What a cool idea for cupcake flavor. I’m pretty sure I would love these cupcakes since I love Greek yogurt too!

  6. Rebecca September 25, 2010 at 5:54 pm #

    I know you needed to use this particular greek yogurt product for your cupcake, however, if you are in the market for greek yogurt with honey there is a brand (can’t remember the name) that sells plain greek yogurt with a separate little part of the container with a flavor that you add at your own discretion. One of these is honey and it is very good. I like being able to choose how much honey I actually want.

    The cupcakes look great though. I’d definitely like to try making them!

  7. Stef September 25, 2010 at 5:57 pm #

    Rebecca – I’ve seen the one you are talking about. I always figured though if I wanted to add my own honey (which I often do), that it would just make sense to keep a jar of honey around. But, I guess that would be good if you were out and about.

  8. Lisa September 25, 2010 at 6:05 pm #

    Yogurt and honey together in a cupcake. That sounds like an excellent combination, not to mention a pretty one.

  9. Jeannie October 7, 2010 at 9:58 pm #

    This sounds very delicious! I have never tried frosting cupcakes with yoghurt before. Would regular yoghurt be too soft?

  10. Stef October 8, 2010 at 10:55 am #

    Jeannie – You could certainly use regular yogurt, but you would never be able to pipe it.

  11. Anonymous January 7, 2011 at 9:02 am #

    I tried making these, and the flavor is great!
    We added pistachios to the batter (1/4 cup) and on top, but the cupcakes baked really fast. We took them out after about 15 minutes and they were a little bit overdone.

  12. Vistaprint Coupons September 7, 2011 at 9:27 pm #

    No doubt the making of yogurt & honey cupcakes is one of the most difficult work for any new person.

  13. Colleen September 29, 2011 at 6:15 am #

    I made these, and they just tasted like a plain yellow cupcake… Did anyone else’s cupcakes taste like that?

  14. Luanne December 6, 2011 at 5:44 am #

    These cupcakes really look delicious. Me and my husband are cupcake fans and we’d definitely try baking this.

  15. Anonymous December 8, 2011 at 9:39 am #

    I have always focused on the cupcake decoration. I guess it is time to change things up and try new frosting’s.. you have me convinced.

  16. Angela Friend December 27, 2011 at 12:13 pm #

    These sound delicious! I can’t wait to try them. I too am a lover of greek yogurt with honey. I just discovered it a few months back, at Starbucks to be exact. They have a great yogurt blend with fruit and granola to add in.
    Question, if I wanted to make an actual ‘frosting’ for this using yogurt and or honey, do you have a recipe on your site for one? My site is Fabulously Sweet, so when I make these I’ll be sure to link to your site for the ‘original’ recipe. Happy Baking!

  17. Stef December 27, 2011 at 12:53 pm #

    Angela – You can try the frosting from my post on kale cupcakes. Actually, I’d say try the whole cupcake from that post (minus the kale). It’s still not pipe-able, but it’s more of a “real” frosting.

  18. Somerset wedding gal February 7, 2012 at 10:16 am #

    Saw this in “You might also like” – I LOVED it.

  19. Tiffany April 3, 2012 at 1:03 pm #

    I just came across this recipe on Pinterest & I’m a SAS Alum!! SAS Summer ’03! When did you sail?? I’m way too excited right now I completely forgot about your cupcakes.. !! LOL.

    • Stef April 3, 2012 at 1:06 pm #

      Awesome! I went in Fall ’97. It was one of the best experiences of my life!

  20. Anonymous April 4, 2012 at 11:22 am #

    I love the idea and how they look like. I’m gonna try to makes these cupcakes tomorrow and I am really excited about how they taste!

  21. Erin @ CSA Virgin May 1, 2012 at 6:30 am #

    I just wanted to say thanks for this recipe. I was looking for a recipe that I could make ultra-healthy (whole wheat, no refined sugar, no fat, etc.) and yours was it! http://www.csavirgin.blogspot.com/2012/04/whole-wheat-honey-muffins.html

Trackbacks/Pingbacks

  1. 101 Awesome Cupcake Recipes - A Helicopter Mom - May 13, 2013

    [...] with Buttercream 81. Caramel Strawberry 82. Coconut Caramel 83. Cinnamon Roll Cakes 84. Yogurt & Honey 85. Chocolate Cakes in a Jar 86. Breakfast at Tiffany’s 87. Snickers Cupcakes 88. Airy [...]

  2. Yogurt and Honey Cupcakes – A Taste of Greece | Recipes Home - November 10, 2013

    [...] Read all the instructions at cupcakeproject.com [...]

  3. 101 Cupcakes – Amazing Recipes | Recipes and Cooking Tips - November 22, 2013

    [...] with Buttercream 81. Caramel Strawberry 82. Coconut Caramel 83. Cinnamon Roll Cakes 84. Yogurt & Honey 85. Chocolate Cakes in a Jar 86. Breakfast at Tiffany’s 87. Snickers Cupcakes 88. Airy Angel [...]

  4. 101 Cupcake Recipes Cupcakepedia - December 13, 2013

    [...]  Yogurt & Honey [...]

  5. 50 Amazing Cupcakes Recipes | Recipes and Cooking Tips - December 26, 2013

    [...]  Yogurt & Honey [...]

Leave a Reply

Current ye@r *