Raspberry white chocolate yogurt mini cakes you’ll love!
Delicious mini cakes made with raspberry and white chocolate yogurt, perfect for a sweet treat.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 24 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup raspberry yogurt
- 1/4 cup melted white chocolate
- 1/4 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and line a mini muffin tin with paper liners.
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the yogurt, melted white chocolate, milk, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Gently fold in the fresh raspberries.
- Fill each muffin cup about 2/3 full with the batter.
- Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store in an airtight container for up to 3 days.
- These mini cakes can be frozen for up to a month.
- Feel free to substitute other berries if desired.
Nutrition
- Serving Size: 1 mini cake
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg