Name: Lemon Olive Oil Cupcakes
Yield: 12 servings
Ingredients: 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; 2 cups heavy whipping cream; 3 tbsp powdered sugar

12 Nov Lemon Olive Oil Cupcakes

Posted at 23:37h in by Emma

CategoryDessertsDifficultyBeginner

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.

Yields12 Servings

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!

Ingredients