Lemon Blueberry Olive Oil Cupcakes With Champagne Frosting
Lemon Blueberry Olive Oil Cupcakes with Champagne Frosting
Rated 4.2 stars by 6 users
Author:
Olivelle
Servings
12
Prep Time
20 minutes
Cook Time
20 minutes
Sweet, tangy, and bursting with flavor, these cupcakes are made with our Sicilian Lemon Olive Oil for a zesty twist. Topped with a smooth champagne frosting, they're the perfect treat for any celebration or just because you deserve it!
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Ingredients
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1 ¼ cup Flour
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½ tsp Baking Powder
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½ tsp Baking Soda
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½ tsp Vanilla Bean Infused Sea Salt
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⅓ cup Blueberries
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⅓ cup Coconut Milk
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⅓ cup Champagne or Prosecco
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¾ cup Sugar
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½ tsp Vanilla Extract
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⅓ cup Sicilian Lemon Infused Olive Oil
For the Frosting
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1 cup Butter, room temperature
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2 Tbsp Sicilian Lemon Infused Olive Oil
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3 cups Powdered Sugar
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2 Tbsp Champagne
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1 Tbsp Dried Lavender, optional
Directions
Preheat the oven to 350F. Line a muffin tin with papers.
Sift the flour, baking powder, baking soda, and salt.
In a blender process blueberries, coconut milk, champagne, sugar, vanilla, and lemon oil.
Mix dry ingredients with wet ingredietns until smooth. Fill cupcake liners 2/3 of the way full with mixture.
Bake for 18-20 minutes or until an inserted toothpick comes out clean. Transfer to a cooling rack and allow to cool completely.
Beat together butter, olive oil, and powdered sugar for frosting. Then add champagne and mix until smooth and creamy.
Spoon the mixture into a large ziptop bag. Cut a small corner off the bottom.
Pipe frosting onto each cupcake and garnish with a sprinkle of lavender if desired!
Recipe Note
The cake for this cupcake is vegan. Simply swap out the butter in the frosting for your favorite vegan butter substitute and you have an easy vegan dessert!