Lemon Olive Oil Cupcakes
These lemon olive oil cupcakes are light and moist, with fresh lemon juice and zest for bright citrus flavor. They are topped with a smooth, lightly sweet whipped white chocolate lemon ganache.
Equipment
- 1 cupcake pan with paper liners
- 1 5-quart stand mixer with paddle attachment
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Ingredients
Cupcakes
- ¾ cup granulated sugar
- 1 tablespoon lemon zest
- 1 ¼ cup all purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup olive oil extra virgin
- 3 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- ½ cup whole milk room temperature
- 1 large egg room temperature
- 1 egg white room temperature
Whipped Lemon Ganache
- 1 ½ cups white chocolate chopped chocolate or chocolate chips
- 1 ¼ cup heavy cream divided
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Instructions
Cupcakes
- Preheat the oven to 350°F 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.¾ cup granulated sugar, 1 tablespoon lemon zest
- Add the flour, baking powder, and salt, and mix on low speed until evenly combined.1 ¼ cup all purpose flour, 1 ½ teaspoon baking powder, ½ 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.½ 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, ½ 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 ½ cups white chocolate
- Heat ½ 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 ¼ 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.
Nutrition
Serving: 1cupcakeCalories: 365kcalCarbohydrates: 34.2gProtein: 4.1gFat: 24.1gSaturated Fat: 10.5gPolyunsaturated Fat: 1.6gMonounsaturated Fat: 10.5gTrans Fat: 0.002gCholesterol: 46.3mgSodium: 185.4mgPotassium: 118.5mgFiber: 0.5gSugar: 23.8gVitamin A: 406.5IUVitamin C: 3.9mgCalcium: 97.3mgIron: 0.9mg
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