Recipes

Olive Oil Cupcakes With Lemon Butter Cream

Olive Oil Cupcakes With Lemon Butter Cream

4 (1 ratings)

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Servings

6

Ingredients

• 1 1 can of pam original no-stick cooking spray
• 1.5 cup all-purpose flour
• 1.5 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon baking soda
• 1 pinch of salt
• 3 eggs
• .25 cup extra virgin olive oil
• .75 cup whole milk
• .5 cup mascarpone cheese
• 2 sticks of softened unsalted butter
• 1 cup powdered sugar
• .5 zest and juice of .5 lemon

Directions

1. 1. Preheat the oven to 350°. 2. For the cupcakes: In a large bowl mix the dry ingredients, create a well and then set it aside. 3. In a separate large bowl whisk together all of the wet ingredients until completely combined and then pour it into the center of the dry ingredients well and whisk together until just combined. 4. Spray a 12 count cupcake tray with PAM® Original No-Stick Cooking Spray and divide the batter evenly. 5. Bake in the oven at 350° for 30 minutes or until the tops are browned and firm. Set aside to cool. 6. For the Butter Cream: Whip the butter in a standing mixer with the paddle attachment on high speed until light and fluffy. 7. Add in the powdered sugar and lemon on low speed until combined and then whip it on high speed for 2 to 3 more minutes. 8. Once the cupcakes are cool, frost the cakes with the butter cream and serve.
2. 6. For the Butter Cream: Whip the butter in a standing mixer with the paddle attachment on high speed until light and fluffy. 7. Add in the powdered sugar and lemon on low speed until combined and then whip it on high speed for 2 to 3 more minutes. 8. Once the cupcakes are cool, frost the cakes with the butter cream and serve.