Lemon Orange Olive Oil Cupcakes Recipe
Light & citrusy lemon olive oil cupcakes with a hint of orange!
Servings: 12
Calories: 203kcal
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
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!
Notes
Recipe adapted from Food Network
Nutrition
Serving: 9g | Calories: 203kcal | Carbohydrates: 23g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 154mg | Potassium: 68mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 50IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg