Lemon Olive Oil Cupcakes Recipe
Light and citrusy lemon olive oil cupcakes with a hint of orange! Skip the mix, these homemade treats are perfect for breakfast, snacking, dessert or any occasion.
Craving a cupcake that’s light, refreshing, and bursting with citrus sunshine? Look no further than these delightful Lemon Olive Oil Cupcakes with a hint of orange!
This recipe takes a classic lemon cake and elevates it to new heights with the subtle fruity notes of extra virgin olive oil. We don’t stop at the lemon, though. A touch of orange juice and zest adds a vibrant depth of flavor, creating a perfectly balanced citrus symphony in every bite.
But these cupcakes aren’t just about taste. They’re about texture too. By using olive oil instead of butter, we achieve a super moist and tender crumb that simply melts in your mouth.
The olive oil also adds a unique richness that complements the citrus flavors beautifully. So ditch the boxed mix and whip up a batch of these homemade gems.
These easy Lemon Olive Oil Cupcakes are guaranteed to become a new favorite for any occasion, from afternoon tea parties to weekend brunches. Plus, they can be whipped up in no time!
Ingredients Needed
- All purpose flour
- Granulated sugar
- Lemon infused olive oil
- Extra virgin olive oil
- Freshly squeezed orange juice
- Large eggs — Make sure your eggs are at room temperature for even mixing.
- Orange zest
- Baking powder
- Vanilla extract
- Baking soda
- Confectioners’ sugar for dusting
- Edible flowers — Optional for garnishing. We actually found it useful to always have them in stock since there are a lot of fun edible flower recipes.
How to Make Moist Lemon Olive Oil Cupcakes from Scratch
1 — Preheat oven to 350°F (175°C) and line a 12-cup cupcake pan with cupcake liners.
2 — In a large bowl, whisk together sugar and eggs until light and fluffy.
3 — Slowly drizzle in both lemon-infused olive oil and extra virgin olive oil, whisking constantly until well combined.
4 — Stir in vanilla extract, orange juice, and orange zest.
5 — In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
6 — Gradually add the dry ingredients to the wet ingredients, mixing on low until just combined. Be careful not to overmix.
7 — Divide batter evenly among prepared cupcake liners, filling each about 2/3 full.
8 — Bake for 20-25 minutes, or until the cupcakes have fully risen and are golden brown. A toothpick inserted into the center should come out clean. Let cupcakes cool completely on a wire rack
9 — Optional: Using a sifter, dust the confectioner’s sugar across the tops of each cupcake.
10 — Optional: Garnish with orange zest and edible flowers!
Recipe Notes and Tips
- For a stronger lemon flavor, use 3/4 cup lemon-infused olive oil and 1/4 cup extra virgin olive oil.
- Don’t overmix the batter, as this can lead to tough cupcakes.
- Allow cupcakes to cool completely before dusting with confectioners’ sugar, otherwise, the sugar will melt.
- These cupcakes are delicious on their own, but you can also add a dollop of whipped cream, fresh lemon zest, buttercream frosting or lemon frosting for an extra treat. We featured an easy lemon frosting recipe in our lemon cupcakes tutorial.
- You may subsitute the confectioners’ sugar for powdered sugar, only because it is used for garnishing.
Why is Olive Oil So High in Calories?
If you’re being conscious about your calorie intake, we have to warn you that the Lemon Orange Olive Oil Cupcakes are high in calories. And that’s because they contain olive oil. We also tell ourselves that the calories from the mega doses of olive oil even out with regular cake.
However, keep in mind that olive oil contains monounsaturated fatty acids, which are considered healthy fats. And the olive oil is why these orange and lemon cupcakes are so deliciously moist. Due to the high calories, we opted out on icing. But if you’d like some, then try this easy buttercream frosting recipe.
More Citrus Recipes to Try
Love our olive oil cake recipe? Try this other citrus flavored desserts, below —
Lemon Orange Olive Oil Cupcakes Recipe
Equipment
- Hand or stand mixer
- Cupcake pan with liners
- Sifter
Ingredients
- 1 1/4 cup all-purpose flour plus more for the pan
- 3/4 cup white granulated sugar
- 1/3 cup lemon infused olive oil
- 1/4 cup extra virgin olive oil
- 3 tbsp orange juice fresh squeezed
- 2 eggs
- 1 tbsp orange zest and extra for garnishing
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking soda
- Confectioners’ sugar for dusting
- edible flowers optional for garnishing
Nutrition
Notes
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup cupcake pan with cupcake liners.
- In a large bowl, whisk together sugar and eggs until light and fluffy.
- Slowly drizzle in both lemon-infused olive oil and extra virgin olive oil, whisking constantly until well combined.
- Stir in vanilla extract, orange juice, and orange zest.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low until just combined. Be careful not to overmix.
- Divide batter evenly among prepared cupcake liners, filling each about 2/3 full.
- Bake for 20-25 minutes, or until the cupcakes have fully risen and are golden brown. A toothpick inserted into the center should come out clean. Let cupcakes cool completely on a wire rack
- Optional: Using a sifter, dust the confectioner’s sugar across the tops of each cupcake.
- Optional: Garnish with orange zest and edible flowers!
Don’t forget to share your Lemon Orange Olive Oil Cupcakes with us on Instagram using the hashtag #sugarandclothloves. We always love seeing all of your creations! Looking for more quick and delicious recipes? You can find them all right here!
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