Best 2 Lemon Olive Oil Cupcakes Recipes

Lemon olive oil cupcakes are a delightful treat that combine the bright, citrusy flavor of lemons with the rich, nutty flavor of olive oil. These cupcakes are moist and tender, with a delicate crumb and a delightful aroma. They are perfect for any occasion, from casual gatherings to special celebrations. Whether you are a seasoned baker or just starting out, this article will provide you with all the information you need to create delicious and impressive lemon olive oil cupcakes.

Let's cook with our recipes!

GREEK LEMON CUPCAKES WITH GREEK YOGURT AND OLIVE OIL.

Greek Lemon Cupcakes With Greek Yogurt and Olive Oil. image

These cupcakes are based on a Greek cake made with yogurt called yiaourtopita, which translates into yogurt pie but is basically a syrupy yogurt cake. This version is lighter; has fewer eggs and does not contain butter. From the blog olivetomato

Provided by momaphet

Categories Dessert

Time 35m

Yield 12-15 cupcakes

Number Of Ingredients 10

Ingredients

2 cups flour
4 teaspoons baking powder
1 cup sugar
1 cup olive oil
7 ounces low fat Greek yogurt (200 grams)
2 eggs
1 -2 lemon, juiced
2 lemons, Zest
1 -2 tablespoon fresh lemon juice
1/2-1 cup powdered sugar

Steps:

DIRECTIONS.
Preheat oven at 350 degrees F (180 degrees Celsius),and line a muffin pan with muffin liners.
In a large bowl mix sugar and olive oil, add the eggs and mix.
Add the yogurt, lemon peel and lemon juice and mix well.
In another bowl blend flour with baking powder.Add the flour ½ a cup at a time to the batter while mixing.
Fill the muffin cups 2/3 full. Bake for 25-30 minutes, or until an inserted toothpick comes out clean.
Let them cool in the pan for about 5 minutes and remove and let them cool completely. When cool drizzle with glaze.
Lemon Glaze.
Add powdered sugar to lemon juice stirring with a spoon until you have a thick consistency that is pourable. The ratio is about ½ cup powdered sugar for every tablespoon of lemon juice. Start with the smaller amount and make more if needed.

LEMON-OLIVE OIL CUPCAKES

Lemon-Olive Oil Cupcakes image

Provided by Food Network

Categories dessert

Time 1h30m

Yield 24 cupcakes

Number Of Ingredients 13

Ingredients

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup extra-virgin olive oil
2 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
2 teaspoons grated lemon zest
1 cup whole milk
4 large egg whites, at room temperature
1 1/4 cups sugar
3 sticks unsalted butter, cut into pieces, at room temperature
1 1/2 teaspoons pure vanilla extract

Steps:

Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with paper liners.
Make the cupcakes: Whisk the flour, baking powder and salt in a medium bowl. Combine the olive oil and sugar in a large bowl and beat with a mixer on medium-high speed until smooth and creamy, about 4 minutes. Beat in the eggs, one at a time, then beat in the vanilla and lemon zest. Reduce the speed to low; beat in the flour mixture in three batches, alternating with the milk. Increase the speed to medium high and beat until combined.
Divide the batter among the muffin cups, filling them three-quarters of the way. Bake until the tops are lightly golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Let cool 10 minutes in the pan, then remove to a rack to cool completely.
Meanwhile, make the frosting: Combine the egg whites and sugar in the bowl of a stand mixer and place over a small pot of simmering water (make sure the bottom of the bowl does not touch the water). Whisk by hand until the sugar is dissolved and the mixture is warm to the touch, about 5 minutes. Remove the bowl from the pot and attach to the mixer; beat with the whisk attachment on high speed until the meringue is shiny and holds stiff peaks, about 7 minutes. Switch to the paddle attachment. With the mixer on medium speed, gradually add the butter and beat until smooth, 1 more minute. Add the vanilla and mix until just combined. Spread the frosting on the cupcakes.

Tips:

Mise en Place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any mishaps.
Properly Measure Ingredients: Use measuring cups and spoons to accurately measure ingredients. This will ensure that your cupcakes turn out as expected.
Room Temperature Ingredients: Bring your eggs, butter, and milk to room temperature before mixing. This will help the ingredients combine more easily and create a smoother batter.
Don't Overmix: Mix the batter just until the ingredients are combined. Overmixing can result in tough, dense cupcakes.
Use Good Quality Ingredients: The quality of your ingredients will impact the taste of your cupcakes. Use fresh lemons, extra virgin olive oil, and high-quality flour.
Fill Cupcake Liners Properly: Fill each cupcake liner about 2/3 full. This will prevent the cupcakes from overflowing during baking.
Proper Baking Temperature: Bake the cupcakes at the temperature specified in the recipe. Baking at a higher or lower temperature can result in dry or undercooked cupcakes.
Don't Overbake: Keep a close eye on the cupcakes while they are baking. Insert a toothpick into the center of a cupcake. If it comes out clean, the cupcakes are done.
Let Cupcakes Cool Completely: Allow the cupcakes to cool completely before frosting. This will help the frosting set properly.
Use a Piping Bag for Frosting: A piping bag will help you create a smooth and even layer of frosting on your cupcakes.

Conclusion:

Lemon Olive Oil Cupcakes are a delicious and refreshing treat that are perfect for any occasion. With their moist crumb, zesty lemon flavor, and hint of olive oil, these cupcakes are sure to be a hit. Follow the tips mentioned above to ensure that your cupcakes turn out perfectly. Experiment with different frosting flavors to create a variety of delicious combinations. Enjoy these delectable cupcakes as a sweet snack or dessert.