Yoghurt pot cupcakes

Introduce your children to baking with these super-simple, fruity sponge cakes

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Forget the faff that comes with weighing out ingredients - all the quantities for this recipe are measured using the pot from your natural yoghurt. Light and fluffy, with dried fruit and a zing of fresh lemon, these cakes are perfect when you're feeling peckish.


  • 150g (small pot) natural yogurt

  • 1 small yogurt pot of caster sugar

  • 3 small yogurt pots of self-raising flour

  • 1 small yogurt pot of sunflower oil

  • 3 eggs, lightly beaten

  • ½ small yogurt pot of sultanas

  • Zest of 1 unwaxed lemon


1. Preheat the oven to 180°C/Fan 160°/gas mark 4. Line a fairy cake tray with cases.

2. Pour the pot of natural yogurt into a bowl. Rinse and dry the pot and use it to measure out the sugar, flour and oil into the bowl. 

3. Add the eggs and mix everything together until you have a light batter, then tip in the sultanas and lemon zest and fold into the mixture.

4. Spoon the batter into the cake cases and bake for 15-20 minutes, until cooked through and golden brown on top. 

5. Transfer them to a wire rack to cool before eating them all up.

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Last updated: over 1 year ago