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Lemon Olive Oil Cupcakes with White Chocolate Lemon Ganache Recipe

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4.4 from 65 reviews

These Lemon Olive Oil Cupcakes are a delightful blend of tangy citrus and rich olive oil, creating a moist and tender crumb. Topped with a luscious whipped lemon ganache made from white chocolate and fresh lemon zest, these cupcakes offer a sophisticated twist on a classic favorite, perfect for any occasion.

Ingredients

Scale

Cupcakes

  • ¾ cup granulated sugar
  • 1 tablespoon lemon zest
  • 1¼ cup all purpose flour
  • 1½ 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)

Whipped Lemon Ganache

  • 1½ cups white chocolate (chopped or chocolate chips)
  • 1¼ cup heavy cream (divided)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F and line a 12-cup cupcake pan with paper liners. Set aside.
  2. Rub Sugar and Lemon Zest: In a stand mixer bowl with the paddle attachment or in a large mixing bowl, combine granulated sugar and lemon zest. Rub them together between your fingers until the sugar becomes slightly damp and fragrant, releasing the lemon oils.
  3. Add Dry Ingredients: Add the all-purpose flour, baking powder, and salt to the zested sugar. Mix on low speed until all the dry ingredients are evenly incorporated.
  4. Mix in Olive Oil: With the mixer still on low, slowly add the olive oil and continue mixing for about one minute, ensuring the mixture looks sandy and the oil is thoroughly distributed.
  5. Add Wet Ingredients: While keeping the mixer on low, slowly stream in the fresh lemon juice, vanilla extract, and room temperature milk. Once combined, increase the speed to medium and mix just until a smooth batter forms.
  6. Add Eggs: Stop the mixer and scrape down the sides and bottom of the bowl for even mixing. Add the large egg and egg white, and mix on low to medium speed until fully incorporated.
  7. Bake Cupcakes: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to avoid overflow. Bake in the preheated oven for 14-18 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  8. Prepare White Chocolate: Place the chopped white chocolate in a large heatproof bowl and set aside.
  9. Heat Cream: Heat ½ cup of the heavy cream in the microwave for about 1 minute until it is simmering but not boiling. Pour this hot cream over the white chocolate ensuring the chocolate is fully covered. Let sit for 2-3 minutes to soften the chocolate.
  10. Make Ganache: Slowly whisk the chocolate and cream starting from the center and moving outward until the mixture becomes smooth and glossy. If some chocolate remains unmelted, heat the ganache in 15-second intervals, whisking between each, until fully melted.
  11. Whisk in Remaining Ingredients: Let the ganache cool for about 5 minutes, then whisk in the remaining cold heavy cream, fresh lemon juice, and lemon zest until smooth and fully combined.
  12. Chill Ganache: Cover the ganache with plastic wrap pressed directly onto its surface to prevent a skin from forming. Refrigerate for 2-4 hours until it thickens to a spreadable consistency.
  13. Whip Ganache: Once chilled and set, transfer the ganache to a stand mixer fitted with the whisk attachment or use a handheld mixer. Whip on medium-high speed for 2-3 minutes until the ganache is light and fluffy, resembling whipped cream.
  14. Frost Cupcakes: Spoon the whipped ganache into a piping bag fitted with the desired piping tip and frost the cooled cupcakes generously. Finish by drizzling a little olive oil on top for an added touch of richness and flavor. Serve and enjoy!

Notes

  • Ensure all wet ingredients including eggs and milk are at room temperature for best mixing and texture.
  • Pressing the plastic wrap directly on the ganache surface is important to prevent a skin from forming during chilling.
  • Filling cupcake liners about two-thirds full allows for even baking and prevents batter from spilling over.
  • Use extra virgin olive oil for the best flavor and aroma.
  • This recipe yields 12 cupcakes.
  • The olive oil drizzle on top adds a silky texture and enhances the lemon flavor.

Keywords: lemon cupcakes, olive oil cupcakes, lemon olive oil cake, whipped lemon ganache, white chocolate frosting, citrus cupcakes

Find it online: https://platedbyemma.com/lemon-olive-oil-cupcakes-with-white-chocolate-lemon-ganache-recipe/