Lemon Blueberry Olive Oil Cupcakes with Champagne Frosting
Lemon Blueberry Olive Oil Cupcakes with Champagne Frosting
Brie Thompson
12
20 minutes
20 minutes
Lemon, blueberry, and a little bubbly come together in these Lemon Blueberry Olive Oil Cupcakes. Sicilian Lemon Infused Olive Oil gives the crumb a bright citrus flavor, Vanilla Bean Infused Sea Salt rounds out the sweetness, and a swirl of champagne frosting makes them feel a little bit fancy. Bring them to a party or bake a batch just because.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
Cupcakes
- 1 ¼ cups Flour
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Vanilla Bean Infused Sea Salt
- ⅓ cup Blueberries
- ⅓ cup Coconut Milk
- ⅓ cup Champagne or Prosecco
- ¾ cup Sugar
- ½ tsp Vanilla Extract
- ⅓ cup Sicilian Lemon Infused Olive Oil
Frosting
- 1 cup Butter, room temperature (*see notes for dairy free option)
- 2 Tbsp Sicilian Lemon Infused Olive Oil
- 3 cups Powdered Sugar
- 2 Tbsp Champagne
- 1 Tbsp Dried Lavender, to garnish (optional)
Directions
Preheat the oven to 350°F. Line a muffin tin with paper liners.
Sift together the flour, baking powder, baking soda, and Vanilla Bean Infused Sea Salt in a large bowl.
Combine the blueberries, coconut milk, champagne, sugar, vanilla extract, and Sicilian Lemon Infused Olive Oil in a blender. Process until smooth.
Mix the wet ingredients into the dry ingredients until smooth. Fill the cupcake liners two thirds full.
Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Transfer to a cooling rack and let cool completely.
Beat together the butter, Sicilian Lemon Infused Olive Oil, and powdered sugar. Add the champagne and mix until smooth and creamy.
Spoon the frosting into a large ziptop bag and cut a small corner off the bottom.
Pipe the frosting onto each cupcake. Garnish with dried lavender, if desired. Serve immediately.