Try these Olive Oil Cupcakes with Lemon Butter Cream for the perfect sweet and savory dessert.
Servings: 12
Prep Time: 30 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 1 hourhour
Ingredients
For the Cupcakes:
1can of PAM® Non-Stick Cooking Spray
1 ½cupsof all-purpose flour
1 ½cupsof sugar
1teaspoonof baking powder
1teaspoonof baking soda
pinchof salt
1/4cupof extra virgin olive oil
3eggs
¾cupof whole milk
½cupof mascarpone cheese
For the Butter Cream:
2sticks of softened unsalted butter
1cupof powdered sugar
zest and juice of ½ lemon
Instructions
Preheat the oven to 350°.
For the cupcakes: In a large bowl mix the dry ingredients, create a well and then set it aside.
In a separate large bowl whisk together all of the wet ingredients until it is completely combined and then pour it into the center of the dry ingredients well and whisk together until just combined.
Spray a 12 count cupcake tray with PAM® Non-Stick Cooking Spray and divide the batter evenly.
Bake in the oven at 350° for 30 minutes or until the tops are browned and firm. Set aside to cool.
For the Butter Cream: Whip the butter in a standing mixer with the paddle attachment on high speed until light and fluffy.
Add in the powdered sugar and lemon on low speed until combined and then whip it on high speed for 2 to 3 more minutes.
Once the cupcakes are cool, frost the cakes with the butter cream and serve.