Introduction

These Lemon Olive Oil Cupcakes are a bright and moist treat, combining the fresh zest of lemon with the rich flavor of extra virgin olive oil. Topped with a luscious whipped lemon ganache, they are perfect for any occasion that calls for a light, elegant dessert.

A close-up view of a speckled white bowl filled with thick, creamy yellow batter being mixed by a white hand mixer with two metal beaters, creating smooth swirls in the center. Behind the bowl, there is a white plate holding a bright yellow lemon and a glass vase with small white and yellow flowers, all placed on a white marbled textured surface bathed in soft natural light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup granulated sugar
1 tablespoon lemon zest
1 ¼ cups all purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup extra virgin olive oil
3 tablespoons fresh lemon juice
2 teaspoons vanilla extract
½ cup whole milk (room temperature)
1 large egg (room temperature)
1 egg white (room temperature)
1 ½ cups white chocolate (chopped or chips)
1 ¼ cups heavy cream (divided)
2 tablespoons fresh lemon juice (for ganache)
1 tablespoon lemon zest (for ganache)

Instructions

Step 1: Preheat your oven to 350°F and line a 12-cup cupcake pan with paper liners. Set aside.
Step 2: In a mixing bowl or stand mixer fitted with a paddle attachment, rub the granulated sugar and lemon zest together between your fingers until the sugar feels damp and fragrant.
Step 3: Add the flour, baking powder, and salt, mixing on low speed until evenly combined.
Step 4: With the mixer still on low, pour in the olive oil and mix for about 1 minute until the mixture looks sandy and the oil is well distributed.
Step 5: Slowly stream in the lemon juice, vanilla extract, and milk while mixing on low. Increase speed to medium and mix just until smooth.
Step 6: Scrape down the bowl, then add the egg and egg white. Mix on low to medium speed until fully incorporated.
Step 7: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to prevent overflow.
Step 8: Bake for 14-18 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan a few minutes before transferring to a wire rack to cool completely.
Step 9: For the whipped lemon ganache, place the white chocolate in a heatproof bowl.
Step 10: Heat ½ cup heavy cream until just simmering and pour over the white chocolate, fully covering it. Let sit for 2-3 minutes.
Step 11: Whisk slowly starting from the center outward until the chocolate melts and the ganache is smooth and glossy. Reheat in short bursts if needed to melt any remaining bits.
Step 12: Let ganache cool for about 5 minutes, then whisk in the remaining cold heavy cream, lemon juice, and lemon zest until smooth.
Step 13: Cover ganache surface with plastic wrap to prevent skin and refrigerate 2-4 hours or until thickened to a spreadable consistency.
Step 14: Once chilled, whip the ganache on medium-high speed for 2-3 minutes until light and fluffy.
Step 15: Spoon the whipped ganache into a piping bag and frost the cooled cupcakes. Finish with a drizzle of olive oil and serve.

Tips & Variations

For extra lemon flavor, add a teaspoon of lemon extract to the batter or ganache.
Use high-quality extra virgin olive oil for a fruity, mellow taste that complements the lemon.
To make dairy-free, substitute milk and cream with your preferred plant-based alternatives and use dairy-free white chocolate.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days, as the lemon ganache is cream-based. Allow them to come to room temperature before serving for the best texture. Leftover ganache can be kept refrigerated for up to 2 days and re-whipped if needed.

How to Serve

The image shows a close-up of several cupcakes arranged on a white marbled surface with a wooden chessboard pattern. Each cupcake has three layers: the bottom layer is a light golden-brown cake, the middle layer is a swirled white cream frosting forming a small well in the center, and the top layer is a bright yellow jelly or curd filling inside the well. One cupcake prominently in the center is topped with a small white daisy flower with a yellow center. In the background, a white bowl with a wooden rim holds a yellow lemon, adding a pop of color. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and keep them stored in an airtight container at room temperature. It’s best to frost them with whipped lemon ganache just before serving.

What if I don’t have a stand mixer?

You can use a handheld mixer or even mix by hand with a whisk for the batter and ganache, though it may take a bit more effort and time to achieve the desired texture.