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:
– 120 ml Frantoio Extra Virgin Olive Oil
– 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