These light and fluffy lemon olive oil cupcakes are made with extra-virgin olive oil for extra moisture and a grassy taste. They're flavored with fresh lemon juice and lemon zest (no lemon extract!) and are topped with whipped white chocolate lemon ganache.
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Why You'll Love This Recipe
- Naturally flavored- The base of the cupcakes is made with simple baking ingredients and are flavored with fresh squeezed lemon juice and lemon zest for the a vibrant lemon flavor (just like this lemon poppyseed cake)!
- Olive oil- Extra virgin olive oil gives the cupcakes a delicious grassy flavors that pairs beautifully with lemon. It also makes them more moist than butter and keeps them that way for days.
- Made in one bowl- Other than the whipped lemon ganache frosting, the cupcakes are made in one bowl using the reverse creaming method. With reversed creaming, you combine the sugar and dry ingredients first, then add the fat (typically butter, but olive oil in this recipe). This method limits the gluten development more compared to the standard way of creaming fat with sugar, and makes them super soft and fluffy!
Ingredient Notes
- You need to rub the granulated sugar with fresh lemon zest. This releases its oils, which boosts the lemon flavor throughout the cupcakes. Make sure to zest the lemons with a microplane before juicing.
- I used extra-virgin olive oil because I personally love olive oil in sweets wanted these cupcakes to have a strong grassy flavor. If you're a little more hesitant, choose a mild olive oil so the lemon doesn't get overpowered.
- Freshly squeezed lemon juice gives the brightest citrus flavor. Bottled lemon juice made from concentrate won't taste the same.
- Use whole milk to thin the batter and create a tender crumb. Make sure it's at room temperature so it blends smoothly into the batter.
- This recipe uses a whole egg plus an extra egg white, which keeps the cupcakes light without making them dense.
For the full list of ingredients and measurements, see the recipe card below.
Expert Baking Tips
- Use a kitchen scale. Measuring your ingredients in grams is truly a game changer. It's much more accurate than using cup measurements and ensures a soft, moist crumb every time.
- Make sure your wet ingredients are room temperature. Room temperature eggs and milk blend more easily into the batter, creating a more even texture. Cold ingredients can cause the batter to separate, which can lead to dense or unevenly baked cupcakes.
- Cool the cupcakes completely. Let the cupcakes cool all the way to room temperature before adding the whipped ganache. If they're even slightly warm, the ganache can melt and lose its light, fluffy texture.
Step by Step Instructions
Step 1: In the bowl of a stand mixer with the paddle attachment, rub the sugar and lemon zest together between your fingers. This releases lemon oil for a brighter flavor. Then mix in all purpose flour, baking powder, and salt on low speed until combined.
Step 2: Add the olive and mix for about 1 minute until the mixture looks sandy.
Step 3: With the mixer on low speed, stream in the fresh lemon juice, vanilla extract, and whole milk. Increase to medium speed for 30 seconds.
Step 4: Stop the mixer and scrape down the sides of the bowl. Then mix in the egg and egg white until fully combined.
Step 5: Using a cookie scoop, scoop the batter evenly into a cupcake pan filled with 12 liners. Fill the cupcake liners โ full so they don't overflow, then bake in a 350ยฐF oven until a toothpick inserted in the centers comes out clean. Cool completely on a wire rack.
Step 6: Make the ganache by whisking white chocolate with heavy cream, lemon juice, and zest. Then frost cupcakes and serve.
Storage
Store the frosted lemon cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving.
You can freeze the cupcakes in an airtight container or freezer bag for up to 3 months. Be sure to defrost them in the refrigerator overnight before bringing to them to room temperature and serving.
More Cupcake Recipes to Try
๐ Recipe
Lemon Olive Oil Cupcakes
Equipment
- 1 cupcake pan with paper liners
- 1 5-quart stand mixer with paddle attachment
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Ingredients
Cupcakes
- ยพ cup granulated sugar
- 1 tablespoon lemon zest
- 1 ยผ cup all purpose flour
- 1 ยฝ teaspoon baking powder
- ยฝ teaspoon salt
- ยฝ cup olive oil extra virgin
- 3 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- ยฝ cup whole milk room temperature
- 1 large egg room temperature
- 1 egg white room temperature
Whipped Lemon Ganache
- 1 ยฝ cups white chocolate chopped chocolate or chocolate chips
- 1 ยผ cup heavy cream divided
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Instructions
Cupcakes
- Preheat the oven to 350ยฐF and line a 12-cup cupcake pan with paper liners. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a handheld mixer), add the granulated sugar and lemon zest. Rub them together between your fingers until the sugar feels slightly damp and fragrant.ยพ cup granulated sugar, 1 tablespoon lemon zest
- Add the flour, baking powder, and salt, and mix on low speed until evenly combined.1 ยผ cup all purpose flour, 1 ยฝ teaspoon baking powder, ยฝ teaspoon salt
- With the mixer still on low, add the olive oil and mix for about 1 minute, until the mixture looks sandy and the oil is fully distributed.ยฝ cup olive oil
- Keeping the mixer on low speed, slowly stream in the lemon juice, vanilla extract, and milk. Increase the speed to medium and mix just until a smooth batter forms.3 tablespoons fresh lemon juice, 2 teaspoons vanilla extract, ยฝ cup whole milk
- Stop the mixer and scrape down the sides and bottom of the bowl. Add the egg and egg white and mix on low to medium speed until fully incorporated.1 large egg, 1 egg white
- Divide the batter evenly between the liners, filling each about two-thirds full to prevent overflow. Bake for 14-18 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack and cool completely before frosting.
Whipped Lemon Ganache
- Add the white chocolate to a large heatproof bowl and set it aside.1 ยฝ cups white chocolate
- Heat ยฝ cup of the heavy cream in the microwave for about 1 minute until simmering (not boiling). Pour the hot cream over the chocolate, making sure it is fully covered. Then let it sit for 2-3 minutes to soften the chocolate.1 ยผ cup heavy cream
- Whisk slowly, starting in the center and working outward, until the chocolate is fully melted and the ganache is smooth and glossy. If a few small pieces remain, heat the ganache at 15 second intervals, whisking between each until the chocolate is fully melted.
- Cool for about 5 minutes, then whisk in the remaining cold heavy cream, lemon juice, and lemon zest until smooth.2 tablespoons fresh lemon juice, 1 tablespoon lemon zest
- Press plastic wrap directly against the surface of the ganache to prevent a skin from forming. Refrigerate for 2-4 hours, or until thickened to a spreadable consistency.
- Once set, transfer the ganache to a stand mixer fitted with the whisk attachment or use a handheld mixer. Whip on medium-high speed for 2-3 minutes until light and fluffy like whipped cream.
- Spoon the whipped ganache into a piping bag fitted with a piping tip and frost the cooled cupcakes. Finish with a drizzle of olive oil and enjoy.
Notes
- Measuring flour: If you don't have a kitchen scale, fluff the flour with a spoon, lightly scoop it into the measuring cup, and level it off with a knife. Avoid scooping directly from the bag, which can pack in too much flour and lead to dry cupcakes.
- Storage: You can store the cupcakes in an airtight container in the fridge for up to 3 days.
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