Blueberry Yogurt Cupcakes

By gina62_cooks

Ingredients

• 1 cup AP flour
• 1/2 cup ground almonds
• 2 tsp baking powder
• 1/4 tsp salt
• 1 1/4 cups sugar, divided
• Grated zest of 2 lemons, divided
• 2 1/2 cups plain Greek yogurt, divided
• 3 large eggs
• 1 1/4 tsp vanilla, divided
• 1/2 cup canola oil
• 1 package unflavored gelatin, bloomed according to directions
• 1 (16 oz) can blueberry pie fillling

Details

Servings 12
Preparation time 30mins
Cooking time 50mins

Preparation

Step 1

Preheat oven to 350. Generously butter a cupcake tin and place on a baking sheet.
Whisk together the flour, almonds, baking powder and salt.
Put 1 cup sugar and zest of 1 lemon in a medium bowl and, with your fingertips, rub the zest into the sugar. Add 1/2 cup yogurt, eggs, and 1/4 tsp vanilla and whisk til well blended. Whisk in the dry ingredients. Fold in the oil. Pour batter into cupcake tin, filling about 2/3 of the way.
Bake 18 to 20 minutes, or til the cupcakes begin to come away from the sides of the pan; they should be golden brown. Transfer the pan to a rack and cool for 5 minutes, then turn the cupcakes out to cool.
To make the glaze: In a medium bowl, mix together 1/4 cup sugar, zest of 1 lemon, 1 tsp vanilla, 2 cups Greek yogurt, and gelatin. Spoon over the cupcakes and chill. Top each with a spoonful of pie filling.