Lemon Olive Oil Cupcakes Recipes

LEMON-OLIVE OIL CUPCAKES WITH COCONUT WHIPPED CREAM

Steps:

• For the coconut whipped cream: Chill the bowl and whisk of a stand mixer in the freezer for about 10 minutes. If they are not very cold, the cream will not whip properly. Skim the solidified coconut cream from the chilled can of coconut milk and transfer the solids to the bowl of the stand mixer. Do not include any of the coconut water, even if you have to leave behind a little margin of coconut cream (even a little bit of coconut water can harm your results).
• Add the powdered sugar and whip for a few minutes until the mixture begins to stiffen and turn into whipped cream. Chill the whipped cream in a covered container in the refrigerator. It should firm up even more as it sits in the refrigerator for the next few hours or overnight.
• For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with 14 cupcake liners and spray the liners with cooking spray.
• In a large bowl, whisk together the flour, baking soda, baking powder and salt. In a separate bowl, whisk together the oil, maple syrup, lemon zest and juice, lemon extract and 3/4 cup water. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix.
• Fill the cupcake liners evenly with the batter. Bake for about 18 minutes, or until a toothpick inserted in the cupcakes comes out dry, with a few crumbs clinging to it. Rotate halfway through the baking time. Cool the cupcakes completely before unmolding.
• To serve: Top each cupcake with some coconut whipped cream. Garnish each cupcake with fresh berries, mint leaves and/or lemon zest.

LEMON-OLIVE OIL CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with paper liners.
• Make the cupcakes: Whisk the flour, baking powder and salt in a medium bowl. Combine the olive oil and sugar in a large bowl and beat with a mixer on medium-high speed until smooth and creamy, about 4 minutes. Beat in the eggs, one at a time, then beat in the vanilla and lemon zest. Reduce the speed to low; beat in the flour mixture in three batches, alternating with the milk. Increase the speed to medium high and beat until combined.
• Divide the batter among the muffin cups, filling them three-quarters of the way. Bake until the tops are lightly golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Let cool 10 minutes in the pan, then remove to a rack to cool completely.
• Meanwhile, make the frosting: Combine the egg whites and sugar in the bowl of a stand mixer and place over a small pot of simmering water (make sure the bottom of the bowl does not touch the water). Whisk by hand until the sugar is dissolved and the mixture is warm to the touch, about 5 minutes. Remove the bowl from the pot and attach to the mixer; beat with the whisk attachment on high speed until the meringue is shiny and holds stiff peaks, about 7 minutes. Switch to the paddle attachment. With the mixer on medium speed, gradually add the butter and beat until smooth, 1 more minute. Add the vanilla and mix until just combined. Spread the frosting on the cupcakes.

GREEK LEMON CUPCAKES WITH GREEK YOGURT AND OLIVE OIL.

Steps:

• DIRECTIONS.
• Preheat oven at 350 degrees F (180 degrees Celsius),and line a muffin pan with muffin liners.
• In a large bowl mix sugar and olive oil, add the eggs and mix.
• Add the yogurt, lemon peel and lemon juice and mix well.
• In another bowl blend flour with baking powder.Add the flour ½ a cup at a time to the batter while mixing.
• Fill the muffin cups 2/3 full. Bake for 25-30 minutes, or until an inserted toothpick comes out clean.
• Let them cool in the pan for about 5 minutes and remove and let them cool completely. When cool drizzle with glaze.
• Lemon Glaze.
• Add powdered sugar to lemon juice stirring with a spoon until you have a thick consistency that is pourable. The ratio is about ½ cup powdered sugar for every tablespoon of lemon juice. Start with the smaller amount and make more if needed.

STRAWBERRY LEMONADE OLIVE OIL CUPCAKES RECIPE BY TASTY

Steps:

• Make the candied lemon: Preheat the oven to 200°F (95°C). Line a baking sheet with parchment paper.
• Thinly slice the lemon into rounds, about ⅛-¼-inch-thick, removing the seeds.
• In a medium shallow skillet, combine the water and granulated sugar. Cook over medium heat, stirring occasionally, until sugar dissolves, 3-4 minutes. Reduce the heat to medium-low, add the lemon slices to the syrup, and simmer until the flesh of the lemons begins to turn translucent, about 15 minutes.
• Transfer the lemon slices to the prepared baking sheet. Bake for 25-30 minutes, or until crisp. Remove from the oven and let cool completely.
• Make the cupcakes: Preheat the oven to 350°F (180°C). Line 18 muffin tin cups with paper liners.
• Make the cupcakes: In a large bowl, sift or whisk together the flour, granulated sugar, salt, and baking powder.
• In a medium bowl, combine the butter, strawberry purée, and olive oil. Beat with an electric hand mixer on medium speed until lightened in color and fluffy.
• Gradually add the dry ingredients to the wet ingredients and mix on medium-low speed until just combined.
• In a separate medium bowl, whisk together the egg whites, milk, and red food coloring.
• Add the egg white mixture to the batter and mix on medium-low speed until smooth.
• Divide the batter between the prepared muffin cups, filling each about ¾ of the way.
• Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let cool completely, about 20 minutes.
• Make the lemon buttercream: In a large bowl, combine the butter, cream cheese, salt, vanilla, lemon juice, and powdered sugar. Mix with an electric hand mixer on low speed until smooth. Transfer to a zip-top bag with the corner snipped off or a piping bag fitted with a round tip.
• Pipe the buttercream on top of the cupcakes. Garnish with the candied lemon wheels and sliced strawberries.
• Enjoy!

LEMON BUTTERMILK CUPCAKES

Steps:

• Preheat oven to 350ºF. Line a standard-sized muffin tin with cupcake papers.
• Sift together flour, cornmeal, baking powder, baking soda, and salt in a large bowl. Set aside.
• In a large mixing bowl, beat together butter and sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add eggs and egg yolk and beat until smooth, scraping down the sides of the bowl as needed. Mix in lemon zest, juice, and vanilla.
• Add flour mixture, 1/2 cup at a time, alternating with buttermilk, beating well after each addition. Mix until no dry flour remains.
• Divide batter evenly among prepared cups. Don't overfill, each cup should be no more than 2/3 full, or about 3 tablespoons each. Bake for 16 to 18 minutes or until edges are lightly golden brown and a toothpick inserted into the center comes out clean. Place pan on a wire rack and cool for 10 minutes, then remove cupcakes from tin and allow to cool completely.
• Meanwhile, to prepare glaze, sift powdered sugar into a bowl. Slowly add lemon juice and whisk until smooth; add 1 to 2 drops of food coloring if desired. Dip tops of cooled cupcakes in glaze, then quickly flip and place on wire rack. Sprinkle with nonpareils or sugar pearls, if desired. Glazed cupcakes are best enjoyed the day they are made, although unglazed cupcakes will keep, stored in an airtight container, for up to 5 days.

ONE BOWL LEMON CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Stir flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Beat milk, eggs, vegetable oil, vanilla extract, and lemon extract into the dry ingredients using an electric mixer set to medium for 2 minutes.
• Bring lemon juice to a boil in a small saucepan and immediately beat into the batter with the electric mixer on low speed.
• Fill cupcake liners with batter to about two-thirds full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.