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Olive Oil Cupcakes with Lemon Butter Cream

Try these Olive Oil Cupcakes with Lemon Butter Cream for the perfect sweet and savory dessert.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12
Calories 302kcal


For the Cupcakes:

  • 1 can of PAM® Non-Stick Cooking Spray
  • 1 ½ cups of all-purpose flour
  • 1 ½ cups of sugar
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • pinch of salt
  • 1/4 cup of extra virgin olive oil
  • 3 eggs
  • ¾ cup of whole milk
  • ½ cup of mascarpone cheese

For the Butter Cream:

  • 2 sticks of softened unsalted butter
  • 1 cup of powdered sugar
  • zest and juice of ½ lemon


  • 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.


Calories: 302kcal | Carbohydrates: 48g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 52mg | Sodium: 120mg | Potassium: 86mg | Fiber: 1g | Sugar: 36g | Vitamin A: 215IU | Calcium: 53mg | Iron: 1mg