Best 2 Lemon Olive Oil Cupcakes Recipes

Indulge your taste buds with a delightful symphony of flavors in the form of Lemon Olive Oil Cupcakes, a culinary creation that masterfully blends the tangy brightness of lemon with the rich, smooth notes of olive oil.

This collection of recipes explores delectable variations of this classic treat, taking you on a journey of taste sensations. From the traditional Lemon Olive Oil Cupcakes, bursting with zesty lemon flavor, to the more adventurous Lemon Olive Oil Cupcakes with Lavender, where floral aromas intertwine with citrusy delight, each recipe promises a unique and unforgettable experience.

Whether you prefer the classic simplicity of Lemon Olive Oil Cupcakes with Lemon Glaze, the decadent richness of Lemon Olive Oil Cupcakes with Cream Cheese Frosting, or the delightful crunch of Lemon Olive Oil Cupcakes with Lemon Crumble Topping, this article has something to satisfy every palate.

So, embark on this culinary adventure and discover the perfect Lemon Olive Oil Cupcake recipe to tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

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.

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.

Tips:

Use fresh lemons. Fresh lemons will give your cupcakes the best flavor. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will be less intense.
Zest your lemons before juicing them. This will release the essential oils from the peel, which will give your cupcakes a more intense lemon flavor.
Don't overmix the batter. Overmixing the batter will make your cupcakes tough. Mix just until the ingredients are combined.
Fill the cupcake liners only 2/3 full. This will prevent the cupcakes from overflowing in the oven.
Bake the cupcakes until a toothpick inserted into the center comes out clean. This will take about 20-25 minutes.

Conclusion:

These lemon olive oil cupcakes are a delicious and easy-to-make treat. They are perfect for any occasion, from a casual get-together to a formal party. The bright lemon flavor and moist texture will make these cupcakes a hit with everyone who tries them. So next time you're in the mood for something sweet, give these lemon olive oil cupcakes a try. You won't be disappointed!