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Delightfully lemon-y and not super sweet, these Little Lemon Olive Oil Cakes have no butter! A good quality olive oil is used instead – for delicious, tender, fully flavored results!
Little Lemon Olive Oil Cakes
Delightfully lemon-y and not super sweet, these Little Lemon Olive Oil Cakes have no butter! A good quality olive oil is used instead – for delicious, tender, fully flavored results!
Print PinPrep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 12 servings
Calories: 331kcal
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Ingredients
For the Cupcakes:
Dry
- 1 cup flour
- ½ tsp baking powder
- 1/4 teaspoon baking soda
- ¼ tsp salt
- 1/2 cup HemisFares Extra Virgin Olive Oil
- 1/2 cup sugar
Wet
- 2 eggs
- ¼ cup milk
- ½ tsp vanilla extract
- 3 tsp fresh lemon zest
- 2 Tbs fresh lemon juice
For the Frosting
- 2 cups powdered sugar
- 2 TBs butter softened
- 2 Tbs milk
- 1/2 tsp vanilla extract
- Pinch of salt
- Optional: lemon zest for decorating
For the Candied Lemon Slices
- 1 cup sugar
- ¾ cup water
- 2 lemons sliced thinly
Instructions
For the Candied Lemon Slices
- Combine the sugar and water in a saucepan, heat until the sugar dissolves and the liquid is clear.
- Add the sliced lemons, and simmer until the rinds soften (about 15 mins).
- Lay on parchment paper to cool, then store in the fridge until needed.
- Dip slices in sugar just before serving.
For the Cakes:
- Preheat oven to 350F, and line a 12 cup muffin tin with liners.
- In a large bowl, combine the dry ingredients.
- In another bowl, whisk together the wet ingredients.
- Make a well in the dry ingredients, pour in the wet mixture and fold together until just combined.
- Pour the batter evenly into the muffin tin liners – about half full.
- 10. Bake for 15 minutes, or until the cakes spring back when lightly touched.
- 11. Remove from oven.
- 12. Cool completely on a wire rack.
For the Frosting
- With a handheld mixer, blend together the sugar, butter, milk, vanilla and salt until fluffy.
- Decorate cooled cakes with frosting, top with a candied lemon slice and sprinkle with lemon zest if using.
- Devour.
Nutrition
Calories: 331kcal | Carbohydrates: 55g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 33mg | Sodium: 104mg | Potassium: 77mg | Sugar: 45g | Vitamin A: 105IU | Vitamin C: 11.1mg | Calcium: 28mg | Iron: 0.8mg
Tried this recipe?Mention @kyleecooks or tag #kyleecooks!
Kathy
These little gems look fabulous! I am a lover of all things lemon so these cupcakes are perfect for me! Love the use of olive oil instead of butter! I am always looking for good quality olive oil so I will check this one out next time I’m at Kroger.
Kate
I love that you candy your own lemons!