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Key Lime Frozen Cupcakes
When I found out that our Recipe Redux theme for June was desserts, I was at a loss. Although I love sweets, I am not really a baker. I’m pretty sure my only stroke of baking genius came with my chocolate cauliflower cake. Plus, if I make a batch of cookies or brownies my picky-eating household will likely leave me to finish off most of them. Then during a recent counseling session with a new client it hit me as I was brainstorming new ideas for him to try to beat his sweet cravings. I recommended that he freeze his Greek yogurt as an easy ice cream substitute. The shocked look on his face told me that this was the recipe that I needed to share.
Here’s how I would sum myself up today, non-baking busy health-conscious mom, of a picky eater. So you can imagine that this recipe will:
- Not involve an oven
- Will be healthy
- SUPER quick
- Loved by the masses, or at least picky eater friendly
This recipe literally only has 1 mandatory ingredient and the others are really just optional. I made this recipe in cute little cupcake forms more for the presentation and ease of eating, but there is nothing that says you can’t pop the entire tub of greek yogurt into the freezer, maybe even stir a few chocolate chips through.
A few weeks ago, I shared a video of my daughter singing an ode to her favorite flavor of Chobani greek yogurt, watermelon. It is a seasonal flavor so we eat a much as we can possibly get our hands on during this o too short season. My daughter will occasionally eat a few bites of my Chobani “Flip,” mostly because she’s willing to take the risk that there might be a chocolate chip or two in it, but won’t eat any other flavor of yogurt. I trialed this recipe during nap time, and the batch had just finished freezing as my daughter woke up. I quickly took a bite before getting her up and she of course asked what was in my mouth, the first thing that came to my mind was frozen cupcakes. Mention the word ‘cupcake’ and she was all in. Unfortunately, she loved it too much and it gave her her very first brain freeze.
You don’t have to try this recipe with the cream cheese, but without it, it is a little more crystalized and a little less creamy. I aimed to keep this recipe as easy and humanly possible, but your creativity can be the limit. I mentioned that my daughter will only eat watermelon greek yogurt, but my husband literally won’t eat any greek yogurt. But he does LOVE key lime pie. So I decided to pick key lime pie greek yogurt, because it’s amazing and I could potentially get my husband to try it. Sure enough this recipe was double picky eater approved in my house. I bought some coconut greek yogurt so I can make some coconut cream pie frozen cupcakes NEXT.
Ingredients
- 16 oz Key Lime Greek Yogurt
- 1 oz cream cheese softened
- 6 cupcake liners
Servings: cupcakes
Instructions
- Line a muffin tin with cupcake liners.
- In a medium bowl beat greek yogurt and cream cheese with a hand mixer.
- Fill each muffin tin 3/4 full with yogurt mixture. Freeze for at least 1 hour, or until firm. Top with your favorite toppings, I recommend crushed graham crackers and whipped topping. Keep frozen until ready to serve.
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