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1 package Foodstirs Vanilla Cake Mix
5 tbsp. butter, melted and cooled
1 egg, room temperature
½ cup Greek yogurt
Zest of 1 lemon
2 tsp. Chia seeds
For Frosting: 3 tbsp. butter
For Frosting: 1 ½ tbsp. greek yogurt
For Frosting: 1 tsp. lemon juice
For Frosting: Zest of 1 lemon
Wash your hands. Preheat oven to 350 degrees. Line cupcake pan with the 12 liners. Set aside.
In a large bowl, whisk egg until blended. Melt butter with lemon zest and allow mixture to cool.
Add 1/3 of the vanilla cake mix to the egg/butter mixture and whisk gently until blended. Gently whisk ½ of the yogurt into the batter, followed by another 1/3 of the dry mix. Add remaining yogurt and dry mix, and whisk until smooth.
Spoon batter into cupcake liners until ½ full. Bake for 15-17 minutes, or until the cake edges are lightly brown.
While cupcakes are cooling, use a low-speed hand mixer to cream butter, yogurt and lemon juice in a small bowl. Slowly blend in the lemon zest and vanilla frosting mix and beat on medium until mixture is smooth.
Use a knife or a spatula to frost the cupcakes. Garnish with a pinch of lemon zest.
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