These lemon olive oil cupcakes are bright and wonderfully moist, with Durant Lemon-Fused Olive Oil adding a delicate richness that lets the fresh lemon flavor shine.
-
Serving Size
12
-
Total Time
50 minutes
Ingredients
For the Cupcakes
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup milk
1/3 cup Durant Lemon-Fused Olive Oil
1/4 cup sour cream
Zest of 1 washed lemon
For the Whipped Cream Frosting
2 cup heavy whipping cream
3 tablespoon powdered sugar
Directions
-
Preheat the oven to 350°F. Fill a cupcake pan with baking cups.
-
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
-
Mix in the eggs, milk, and olive oil. Stir in the sour cream and lemon zest until just combined.
-
Divide batter into 12 cupcake wells, filling each halfway full. Bake for about 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow to fully cool.
-
Once the cupcakes have cooled, make the whipped cream frosting. In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until it thickens and soft peaks form. Mix in the powdered sugar.
-
Top the cooled cupcakes with the whipped cream frosting. Garnish with additional lemon zest, if desired.
-
Enjoy!
More Seasonal Recipes
browse all recipes
Blood Orange Cake
Tart blood oranges add a visual and flavorful dimension to a vanilla cake.
Basic All Butter Pie Dough By Baking The Goods
All-Butter Pie Dough is versatile and flaky. Apple cider vinegar tenderizes the dough for better crust. European-style butter makes it taste amazing.
Stone Fruit Almond Pie By Baking The Goods
Indulge in a delicious Stone Fruit Pie with a classic weaved lattice crust, fresh fruit filling, and a surprise layer of almond paste for extra flavor.