Name: Raspberry Yogurt Cakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 8 tbsp (1/2 cup) unsalted butter, cut into pieces; 1 cup refined sugar; 1/2 cup (packed) light brown sugar; 2 large eggs; 2 tsp pure vanilla extract; 1 cup plain fat-free Greek yogurt; 1/4 cup unsweetened vanilla almond milk; zest of 1 lemon; 2 cups all-purpose flour, sifted; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp kosher salt; 2 pints fresh raspberries

Description

A recipe for Raspberry Yogurt Cakes packed with delicate red raspberries, a hint of lemon and the sweet tang of Greek yogurt.

Ingredients

Scale

8 tbsp (1/2 cup) unsalted butter, cut into pieces
1 cup refined sugar
1/2 cup (packed) light brown sugar
2 large eggs
2 tsp pure vanilla extract
1 cup plain fat-free Greek yogurt
1/4 cup unsweetened vanilla almond milk
zest of 1 lemon
2 cups all-purpose flour, sifted
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
2 pints fresh raspberries

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Instructions

Preheat the oven to 350 degrees.
In a stand-up mixer with the paddle attachment on, cream together the butter and the sugars, mixing for about a minute or two on high-speed. Turn the mixer down to low-speed, and with the mixer running, add the eggs, one at a time, then the vanilla, yogurt, almond milk and lemon zest until fully incorporated. Turn the mixer off.
Meanwhile, sift together the flour, baking powder, baking soda and salt until well-mixed. With the mixer on low-speed, add the flour mixture, a bit at a time, until just incorporated. Be sure not to over mix. Turn the mixer off, and using a spatula, give the batter a quick stir. Gently fold in the raspberries.
Spoon the batter into prepared muffin tins, filling each cup about 3/4 full. Bake for 20-25 minutes until a cake-tester inserted into the middle of each muffins comes out clean. Remove from the oven and let cool on baking racks. Serve warm or at room temperature.