Citrus season brings a welcome brightness to winter, and these cupcakes capture that light. Durant Lemon Fused Olive Oil adds gentle zest and natural richness, keeping each bite soft and fragrant. Finish with a simple whipped cream or a lemon buttercream for a touch of celebration, a small reminder of sunshine in the colder months.
For the Cupcakes
- 1 ½ cups all-purpose flour 1/4 cup sour cream Zest of 1 large lemon
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 eggs
- ½ cup milk
- ⅓ cup Durant Lemon Fused Olive Oil
- ¼ cup sour cream
- zest of 1 lemon
For the Whipped Cream Frosting
- 2 cups heavy whipping cream
- 3 tbsp powdered sugar
- Preheat the oven to 350°. Prepare a cupcake pan by lining it with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix in the eggs, milk, and olive oil. Stir in the sour cream and lemon zest until just combined.
- Divide the prepared batter amongst the 12 cupcake wells, filling each halfway full. Bake the cupcakes for 20 minutes. Once baked, allow the cupcakes to fully cool.
- Once the cupcakes have cooled, make the whipped cream frosting. In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until it thickens and soft peaks form. Mix in the powdered sugar.
- Top the cooled cupcakes with the whipped cream frosting. Garnish with additional lemon zest and a fresh sage leaf, if desired.
- Enjoy!
