Mother’s Day Cupcakes

  • Preparation: 20min
  • Cooking Time: 15-20min
  • Serves: 12 cups


Dry Ingredients

– 190g All-Purpose Flour
– ¾ teaspoon (5g) Baking Powder
– ¾ teaspoon (5g) Baking Soda
– ½ teaspoon (2g) Sea Salt
– 1 Cardamom Pod (ground)
– ¾ teaspoon (2g) Ground Cinnamon
– ⅛ teaspoon ground Cloves

Wet Ingredients

– 150g Raw Sugar
– 2 large Eggs
– 3 teaspoons Vanilla Extract
– 210g plain Greek Yogurt


Step 1

Preheat oven to 175°C . Grease and flour a 12-cup muffin pan (or Two x 3-cup mini Bundt pan), taping out the excess flour.

Step 2

In a large mixing bowl, whisk the dry ingredients together.

Step 3

In a stand mixer fitted with the whisk attachment, cream the EVOO and sugar on medium-high speed until light and fluffy, 3 to 5 minutes.

Step 4

Add the eggs, one at a time, beating until incorporated after each addition. Add the vanilla extract and beat just to combine.

Step 5

Add the flour mixture and mix just until no streaks of flour remain. Add the greek yogurt and mix just until combined.

Step 6

Divide the batter evenly into the muffin wells. Bake for 15-20 minutes or until a tester inserted into the center comes out clean.

Cool and serve.