Description
A sophisticated, ultra-moist lemon cupcake made with extra virgin olive oil and topped with a silky honey-sweetened mascarpone cream.
Ingredients
1 ½ cups all-purpose flour
¾ cup granulated sugar
2 tsp baking powder
¼ tsp salt
3 large eggs (room temperature)
½ cup extra virgin olive oil
½ cup whole milk
Zest of 2 lemons
2 tbsp fresh lemon juice
1 tsp vanilla extract
1 cup mascarpone cheese (cold)
½ cup heavy cream (cold)
3 tbsp honey
1 tsp vanilla extract (for frosting)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
Step 2: In a bowl, whisk together flour, sugar, baking powder, and salt.
Step 3: In a separate bowl, whisk the eggs, olive oil, milk, lemon zest, lemon juice, and vanilla until smooth.
Step 4: Gradually add the dry ingredients to the wet ingredients and whisk until just combined.
Step 5: Fill the cupcake liners about two-thirds full and bake for 18-20 minutes.
Step 6: Cool the cupcakes on a wire rack completely.
Step 7: To make the frosting, whip the cold mascarpone, heavy cream, honey, and vanilla together until stiff peaks form.
Step 8: Frost the cooled cupcakes and enjoy!
Notes
Ensure all frosting ingredients are very cold to prevent the mascarpone from curdling.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cupcake
- Calories: 340 kcal
- Sugar: 18g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
