Lemon-Olive Oil Cupcakes Recipe

Lemon-Olive Oil Cupcakes

Recipe provided by Aidan Berry

Watch the video tutorial for this recipe.

Recipe Details

• Difficulty: Easy
• Makes: 24 cupcakes
• Total Time: 1 hour 30 minutes
• Hands-on Time: 45 minutes

Nutritional Information Per Serving (1 of 24 cupcakes)

• Calories: 359
• Total Fat: 22 g
• Saturated Fat: 9 g
• Carbohydrates: 38 g
• Dietary Fiber: 0 g
• Sugar: 28 g
• Protein: 4 g
• Cholesterol: 62 mg
• Sodium: 155 mg

Ingredients for the Cupcakes

• 2 2/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup extra-virgin olive oil
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 2 teaspoons grated lemon zest
• 1 cup whole milk

Ingredients for the Frosting

• 4 large egg whites, at room temperature
• 1 1/4 cups granulated sugar
• 3 sticks unsalted butter, cut into pieces and brought to room temperature
• 1 1/2 teaspoons pure vanilla extract

Instructions

Cook Mode: Keep screen awake while cooking.

1. Preheat your oven to 350F. Line two muffin tins with 12 cups each with paper cupcake liners.
2. To prepare the cupcakes: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, combine the olive oil and sugar, then beat them together on medium-high speed with a mixer until smooth and creamy, about 4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest. Reduce mixer speed to low and alternate beating in the flour mixture in three additions with the milk. Then increase speed to medium-high and beat to combine.
3. Pour the batter into the cupcake liners, filling each about three-quarters full. Bake for 20 to 25 minutes, or until the tops turn lightly golden and a toothpick inserted in the middle comes out clean. Let the cupcakes cool in the pan for 10 minutes before removing them to a wire rack to cool completely.
4. While the cupcakes cool, make the frosting: In the bowl of a stand mixer set over a small pot with simmering water (ensuring the bowl bottom does not contact the water), whisk together egg whites and sugar until the sugar dissolves and mixture is warm to the touch, about 5 minutes. Remove the bowl and attach it to the mixer. Beat on high speed with the whisk attachment until the meringue is glossy and holds stiff peaks, about 7 minutes. Replace the whisk with the paddle attachment and, on medium speed, gradually add butter pieces and beat until smooth, about 1 more minute. Mix in the vanilla extract until just combined. Spread the frosting on the cooled cupcakes.

Photograph by Linda Xiao