These summery cupcakes made with lime infused olive oil will make even the biggest scrooge worship your baking talents.
Dear baking world,
Ahh, the first week of a school. The time of year when people chock-full of anxiety (such as myself) walk around like zombies and bemoan returning to the “real world” after spending a month locked up in my bedroom in the basement. Naturally, my response is to bake and call it a Welcome Back To School Gift for all my friends.
When I was home this weekend perusing my mom’s cupboard, I stumbled across an olive oil called “Persian Lime.” I am a lime/lemon/citrus fiend. I also love oil cupcakes, but I’ve never made cupcakes with olive oil. It would be a double whammy, and hopefully a good one.
So I took my favorite cupcake recipe and put in the Persian Lime Olive Oil and grated some lemon rind into the batter. I’m assuming most of you don’t have Persian Lime Olive Oil, so if you want to make some, I would take regular olive oil and mix it with lemon juice. Let it sit for a bit so the lemon juice can really incorporate, and then use as a replacement for lime olive oil. It should work just fine.
Science note 1: I did not put any lemon juice into the actual batter because it’s highly acidic. These cupcakes do not contain any baking soda, which means that the acidity in the lemon juice would neutralize the leavening powers of the baking powder and my cupcakes would look like flat pancakes. This summer I made a lemon poppyseed cake using this recipe and added a ton of lemon juice. I couldn’t figure out why the cake turned out so flat, but it tasted so good that I passed it off as a pound cake and no one knew the difference.
Science note 2: This recipe also calls for you to mix them with the reverse creaming method. This is my creaming method of choice. First you put the flour, sugar, olive oil, baking powder and vanilla into a bowl and mix it. Then you add each egg then the milk and sour cream. This results in a more velvety cupcake, which I prefer over fluffy. The way this works is that when you put the flour in with the oil, it coats the flour molecules and prevents the gluten from forming later on in the process. It’s quite delicious. And definitely my preferred method.
Science note 3: The fattier the milk, the moister the cupcake. I did not have whole milk, which the recipe called for. So, instead of making a more boring cupcake, I substituted half of the milk in with sour cream. I love sour cream in cake recipes because it makes them super moist and soft.
Then I baked these babies and the smells of summer and sun filled the kitchen. (It’s -6 degrees out, by the way, so this is a total happy moment for me.)
While they cooled, I whipped up a quick batch of lemon cream cheese frosting. Then I frosted them. I used my new tip for the first time and oohed and ahhed over the results. Who knew that I, the self-titled worst froster in the whole entire world, could make such masterpieces?! I’m still surprised.
Enjoy this delicious recipe. I cannot wait to eat the cupcake that I took a large bite out of for photography’s sake.
- 1 1/4 cups cake flour
- 1 cup sugar
- 6 Tablespoons olive oil
- 1 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 2 eggs, room temperature
- 1/4 cup milk (I used 1%)
- 1/4 cup sour cream
- Cream Cheese Frosting:
- 1 stick butter, softened
- 4 oz. cream cheese, softened
- 2 cups powdered sugar
- 1/2 lemon, squeeze juice
- dash of lemon rind
- Preheat oven to 350 degrees fahrenheit.
- Put the flour, sugar, olive oil, vanilla extract, salt and baking powder into a bowl. Beat on low until combined then beat for an additional minute on medium speed. Be careful not to over mix.
- Add the eggs one at a time (this is very important) and make sure they’re fully incorporated. Then beat the mixture on medium for a minute.
- Add the sour cream. Make sure it is fully incorporated.
- Add the milk, slowly. Make sure it is fully incorporated. Then beat the mixture on medium for another thirty seconds to a minute.
- Bake for 25-30 minutes on high or until a toothpick comes out clean. Be careful not to over bake.
- Cream together the butter and cream cheese.
- Add the powdered sugar a cup at a time.
- Add the lemon juice and lemon rind.
- Beat on high for a minute or until the frosting is fluffy.
sent one with Molly’s lunch today..looks yummy..
What did she think?!
I’ve featured your great recipe on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.
Thank you so much! I appreciate your support!
Could you link my website to it, as well? I don’t think anybody would know where to find me 🙂 Thanks again for your help!
Since I a cupcake afficionado lol I love trying new cupcake recipes. I decided to make your olive oil cupcakes. I was concerned using olive oil and the smell was different than butter I usually use in cupcakes. It smelled of the Mediterranean in my kitchen. I wanted a little bit of flavor in the cupcake itself so I did add some lemon extract and lemon zest. Also, I did not have sour cream on hand so I used plain greek yogurt which is always a great substitute. These turned out amazing. I gave one to my mom and tried a piece myself and it was light and fluffy like a cupcake and it has such an amazing, yet unique flavor. I am a fan of olive oil cupcakes and this is a healthier fat option than just traditional butter. Loved these!
Thanks so much for your comment! They really are quite delicious cupcakes. I love the olive oil substitution. Greek yogurt is a great substitution!!!
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