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Yogurt Glaze

Yogurt Glaze

  • Prep

  • Ready In


This is a quick and yummy glaze to put on top of cupcakes or regular cake!!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 32 kcal
  • 2%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 4.4g
  • 1%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 8 mg
  • < 1%

Based on a 2,000 calorie diet


  1. Whisk together yogurt, vanilla extract, and confectioners' sugar in a bowl until smooth. Refrigerate for at least 30 minutes before spreading on a cake or cupcakes.
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I used fat-free and sugar-free yogurt which is definitely more liquid-y than Greek-style so I didn't have any issues with it being too thick as others mentioned. Depending on what you're drizzling this over, you can add some zest, switch up the extract or even add food colouring.

Sarah Jo

I cut this recipe down to 6 servings. My glaze was still a little too thick so I did have to thin it down a little bit but the flavor was good and it went well with my Orange Yogurt Mini-Muffins this morning. NOTE: Instead of using milk to thin it down for my orange muffins, I used orange juice concentrate. I just added it by teaspoons until it was the right consistancy. I just took my mini muffins and dipped the tops in the glaze.


I was looking for a way to use Greek yogurt that has become so popular lately and found this recipe. I made a pound cake that I essentially created the recipe and used this on top. I did change somewhat by also adding some almond extract and using highly concentrated vanilla oil in place of the vanilla extract. Really great flavor on top of the pound cake and I will look for other uses for this recipe.