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Glazed lemon-yogurt & dark chocolate cupcakes topped with rosemary 🌿🍋

These yummy cupcakes are made with fresh produce from @panierdufermier.


(Makes 12 cupcakes)

2 cups unbleached flour (sifted)

1 cup vanilla Greek yogurt

2 free-range eggs

1/2 cup raw sugar

1/4 cup avocado oil

1/2 teaspoon baking soda

1/2 teaspoon salt

1 lemon (juice and zest)

Rosemary sprigs (optional garnish)

12 dark chocolate cups (optional)


1 lemon (juice)

1 cup icing sugar


Preheat the oven at 425F.

Line a muffin pan with silicone cups or paper cups.

In a large bowl, add all the dry ingredients except the sugar and set aside. Use a smaller bowl to mix the wet ingredients and whip in the sugar. Add the mixture to the dry ingredients and gently mix without over stirring. Bake at 425F for 5 minutes. Reduce the oven temperature to 350F and continue baking for 10 to 12 minutes. Let cool on a wire rack.

Meanwhile, whip the icing sugar with lemon juice. Place the cupcakes in the chocolate cups. Pour the icing on the cupcakes and garnish with a rosemary needle. Enjoy!

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