Citrus Pound Cake and Cupcakes

Since my partner in crime was returning this week and I was also going to visit a friend, I decided to "kill two birds with one stone" as they say, and make cupcakes and a pound cake out of one recipe.

This is a recipe that I was also recently given and have been meaning to try out. It combines three different types of citrus, which I think is an excellent flavor for desserts in the summer. The original recipe used lime, orange, and grapefruit, but I used a lemon instead of a grapefruit. I also altered other parts of the recipe too because I thought it called for a lot of butter and wanted it to be a tad bit better for you. However, if you love butter as much as Paula Deen, you can find the original recipe here.

Making it a bit healthier also gave me an excuse to use greek yogurt in baking, which I've been wanting to try out. I thought the slight tang of the yogurt added a nice flavor to the mix of citrus, and despite the lack of butter, it was still pretty moist.

Also, for anyone with little children out there, this recipe has been two-year-old approved! So feel free to make them for your children without feeling too bad about the ingredients!

Ingredients
-1/2 cup plain Soy Milk
-2 tsp lemon zest
-2 tsp orange zest
-2 tsp lime zest
-1 Tbsp lemon juice
-1 1/4 cups sugar
-1/2 cup (1 stick) butter, margarine, or vegetable oil spread
-10oz Chobani coconut greek yogurt
-3 eggs
-1 tsp vanilla
-1 cup flour
-1 1/4 cups whole wheat flour
-3/4 tsp baking powder
-1/2 tsp baking soda
-1/4 tsp salt
-frosting optional!

Instructions
Preheat the oven to 350 degrees. Grease a small pound cake pan and add 12 cupcake wrappers to a cupcake tin.
In a small bowl, combine the soy milk with the lemon, orange, lime zest and the lemon juice.
In a large mixing bowl, cream the butter and sugar and then mix in the greek yogurt and eggs. Stir in the vanilla.
To the large mixing bowl, add the two flours, baking powder, baking soda, and salt. Slowly incorporate the soymilk and citrus mixture to the large bowl as well. Once all ingredients are thoroughly mixed, begin pouring the batter into the cupcake tins, filling them about 3/4 of the way. Then add the rest of the batter into the pound cake tin (it should fill it up about 1/2 to 3/4 of the way).
Bake for about 30 minutes for the cupcakes and 40 to 45 minutes for the pound cake.
You can freeze this recipe up to 1 month or enjoy for about 3-4 days.