lemon orange olive cupcake recipe - sugar & cloth

Lemon Orange Olive Oil Cupcakes

lemon orange olive cupcake recipe - sugar & clothlemon orange olive cupcake recipe - sugar & cloth

I had my first slice of olive oil cake at a local pop-up dinner a few months ago, and I have seriously been thinking about it ever since! HOW have I never known about olive oil cake before?! At first the name of it kind of grossed me out, but it is seriously the moistest, most delicious cake of all time. I tried my hand at them for the first time last weekend by whipping up these lemon orange olive oil cupcakes as a citrusy twist for Summer, and they were a hit!

My first batch was a bit of a let down because I didn’t use enough olive oil to make it as moist as I would have liked, so the second time around I mixed lemon infused oil and extra virgin olive oil for the perfect combo! Horray for that happy accident, cause it really could have gone either way when I’m in charge, ha!…

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lemon orange olive cupcake recipe - sugar & cloth

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lemon orange olive cupcake recipe - sugar & cloth

Ingredients (yields 9 cupcakes):

  • 3/4 cup sugar
  • 2 eggs
  • 1/3 cup lemon infused olive oil
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon vanilla extract
  • 3 tablespoons of fresh squeezed orange juice
  • 1 tablespoon orange zest
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Confectioners’ sugar for dusting
  • Parchment paper cupcake liners
  • Edible flowers and extra orange zest for garnishing (optional)
  • 1 1/4 cups all-purpose flour, plus more for the pan

Preheat the oven to 350 degrees, and fill a cupcake pan with parchment liners.

Mix the sugar and eggs in together until well combined, and then add in the lemon and extra virgin olive oils, vanilla, orange juice, and orange zest into the mixture until well combined.

Sift together the flour, baking powder, baking soda and salt in another bowl, then slowly add in the dry ingredients to the wet mixture on low until fully incorporated.

Once completely combined, spoon the cake mixture into each cupcake liner about 2/3 of the way full, and bake for 20-25 minutes until the cupcakes have fully risen and are golden brown.

lemon orange olive cupcake recipe - sugar & clothlemon orange olive cupcake recipe - sugar & cloth

Remove from the oven and let cool, then use a sifter to sprinkle confectioner’s sugar across the tops of each, and add a few orange zest sprinkles and edible flowers for garnishing. lemon orange olive cupcake recipe - sugar & clothlemon orange olive cupcake recipe - sugar & cloth

I also tell myself that the calories of mega doses of olive oil even out with regular cake because there’s no icing on top, so if that’s one of your main concerns too, do not fret! Plus a few extra calories is worth every ounce of this deliciousness, trust me! Have any of tried olive oil cake before and loved/hated it?!

Recipe adapted from Food Network

 

This post may contain affiliate links which won’t change your price but will share some commission using Shopstyle, Reward Style, and/or Amazon Associates.

lemon orange olive cupcake recipe - sugar & cloth

Lemon Orange Olive Oil Cupcakes

lemon orange olive cupcake recipe - sugar & clothlemon orange olive cupcake recipe - sugar & cloth

I had my first slice of olive oil cake at a local pop-up dinner a few months ago, and I have seriously been thinking about it ever since! HOW have I never known about olive oil cake before?! At first the name of it kind of grossed me out, but it is seriously the moistest, most delicious cake of all time. I tried my hand at them for the first time last weekend by whipping up these lemon orange olive oil cupcakes as a citrusy twist for Summer, and they were a hit!

My first batch was a bit of a let down because I didn’t use enough olive oil to make it as moist as I would have liked, so the second time around I mixed lemon infused oil and extra virgin olive oil for the perfect combo! Horray for that happy accident, cause it really could have gone either way when I’m in charge, ha!…

MY LATEST VIDEOS

lemon orange olive cupcake recipe - sugar & cloth

MY LATEST VIDEOS

lemon orange olive cupcake recipe - sugar & cloth

Ingredients (yields 9 cupcakes):

  • 3/4 cup sugar
  • 2 eggs
  • 1/3 cup lemon infused olive oil
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon vanilla extract
  • 3 tablespoons of fresh squeezed orange juice
  • 1 tablespoon orange zest
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Confectioners’ sugar for dusting
  • Parchment paper cupcake liners
  • Edible flowers and extra orange zest for garnishing (optional)
  • 1 1/4 cups all-purpose flour, plus more for the pan

Preheat the oven to 350 degrees, and fill a cupcake pan with parchment liners.

Mix the sugar and eggs in together until well combined, and then add in the lemon and extra virgin olive oils, vanilla, orange juice, and orange zest into the mixture until well combined.

Sift together the flour, baking powder, baking soda and salt in another bowl, then slowly add in the dry ingredients to the wet mixture on low until fully incorporated.

Once completely combined, spoon the cake mixture into each cupcake liner about 2/3 of the way full, and bake for 20-25 minutes until the cupcakes have fully risen and are golden brown.

lemon orange olive cupcake recipe - sugar & clothlemon orange olive cupcake recipe - sugar & cloth

Remove from the oven and let cool, then use a sifter to sprinkle confectioner’s sugar across the tops of each, and add a few orange zest sprinkles and edible flowers for garnishing. lemon orange olive cupcake recipe - sugar & clothlemon orange olive cupcake recipe - sugar & cloth

I also tell myself that the calories of mega doses of olive oil even out with regular cake because there’s no icing on top, so if that’s one of your main concerns too, do not fret! Plus a few extra calories is worth every ounce of this deliciousness, trust me! Have any of tried olive oil cake before and loved/hated it?!

Recipe adapted from Food Network

 

This post may contain affiliate links which won’t change your price but will share some commission using Shopstyle, Reward Style, and/or Amazon Associates.

Comments

  • jewel7013

    08.20.15

    I have never had olive oil cake, but looking at these, I will take 5 please…

  • brittni

    08.20.15

    Yum! These look delicious, Ash. And I love the edible flower sprinkles on top. Perfect!

  • Stephanie

    08.20.15

    So pretty with the edible flowers! Where did you find them? I’ve been having a heck of a time finding any near me.

  • Nicole

    08.21.15

    Oh my, these are looking amazing and so pretty! I will try these babies this weekend! Thanks for sharing this recipe, darling!

  • These are so beautiful! What a great flavor combo with the lemon and orange mixed with the olive oil! I love that you used the edible flowers too! So lovely!

  • Ko

    08.29.15

    Yum ! I’m always looking for new lemon cupcake recipes and I love the orange twist on these ones. Will have to give it a go.

    Thanks !
    Ko

  • Lizzy

    08.31.15

    Hi! Quick question because they look amazing, do you think it would work alright if I replace the eggs with ground flaxseed? Can’t have egg whites but would still love to try these out!

  • Tracy

    04.03.17

    I made this recipe this weekend for a friend’s birthday. Everyone lost their minds over them. Anyone who tried them wanted the recipe. Thank you for posting it.

    • Ashley said:

      Yay! SO glad they were a hit! xo

  • Sarah

    08.04.17

    Quick question – when you’re combining the wet ingredients at the start, I’m assuming that’s with an electric mixer and not by hand?

    • Hey Sarah! Yes, it’s with an electric mixer! xo

  • Amanda

    09.09.18

    I have now tried this recipe twice and both times they came out horrible. I am honestly not really sure what happened: I’ve made plenty of cupcakes and I’ve never had as much of an issue as I’ve had using this olive oil base recipe.

    The first time I made these, I inadvertently added a bit of extra powdered sugar to the base and over-filled them. I chalked up the overflowing mess on top of my cupcake pan to my own mistakes and opted to go pick up some more lemon olive oil and give them another try this weekend.

    Today, I was meticulous about ensuring everything was measured out exact. No additional changes and a lot of care was taken not to overfill the cupcake liners.

    Despite my precautions, the cupcakes still did not turn out well. The color is terrible (nearly white in the center and almost burnt around the edges), the texture can only be described as “oily” at best, the tops are speckled with holes, and they sank into dense, slick-looking lumps as soon as I removed them from the oven.

    It’s a shame because this recipe has been on my to-do list for a long time, but I will not be wasting another bother of pricey bottle of infused olive oil to try these for a third time.

    • We’re so sorry to hear that Amanda! The final product of the cupcakes should be a bit oily but there are a variety of recipes available online as well! Please let us know if you try again!

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