These Lemon Olive Oil Cupcakes with Lavender Buttercream are lusciously lemony and light and perfect for all your summer parties!
It’s the most wonedrful time of the year….
Memorial Day weekend is here my friends!
It’s full steam ahead to lazy days at the beach, cocktails on the porch and picnics and parties with friends and family!
So today, I’ve pulled out all the stops and we’re going to celebrate with my new fave, Lemon Olive Oil Cupcakes with Lavender Buttercream.
Talk about a light and fluffy, yet incredibly moist cupcake. You’re going to love them!
And the lavender buttercream is such a fantastic complement to that luscious lemon flavor.
You know I’m not the expert cake or cupcake decorator, but I have to say I’m so happy with the way these turned out!
At the beach, all around the house, we’ve got the most beautiful hydrangeas, thanks to my husband Tom.
When we got married the plan was, I take care of the inside of the house, he takes care of the outside of the house, so he’s the master gardener.
When I was contemplating how to decorate these, I really wanted to try my hand at the hydrangea look.
Talk about a showstopper for all your summer parties! And perfect for your next girls luncheon, baby or wedding shower too!
And you know, if I can do it, so can you. The hydrangea look was way easier than I thought to pull off.
I practiced a bit first on a plate and followed this tutorial, and it was a piece of cake, uh, cupcake!
I’ve used cake flour for a lighter cupcake with a softer crumb, added a heaping tablespoon of freshly grated lemon zest for that pop of lemon flavor and swapped out butter for olive oil to cut saturated fat. Olive oil has monounsaturated fat, which helps promote good cholesterol, so these cupcakes are a total win-win!
Hope y’all have an AWESOME holiday weekend! Enjoy!
A Few Cook’s Notes for Lemon Olive Oil Cupcakes with Lavender Buttercream Recipe:
I strongly recommend using cake flour instead of all-purpose flour. Your cupcakes will be lighter with a softer crumb.
This recipe will make 12 standard sized cupcakes. I’ve also used an 8-inch round cake pan to yield one single layer cake.
- 1 1/2 cups cake flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cup granulated sugar
- 1/2 cup extra-virgin olive oil
- 2 large eggs
- 1 1/2 tsp. vanilla extract
- 1 heaping Tbsp. freshly grated lemon zest
- 1/2 cup whole milk
- 1 cup (two sticks) unsalted butter, room temperature
- 4 cups confectioners' sugar, sifted
- 1 tsp. dried culinary lavender, finely chopped
- 1 tsp. vanilla extract
- 2 Tbsp. whole milk
- Wilton Sugar Pearls, for sprinkling, if desired
- Preheat oven to 350 degrees. Line a 12 count muffin tin with paper liners and set aside.
- In a medium bowl, whisk together cake flour, baking powder and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, beat sugar and olive oil on medium high speed until light and fluffy, about 2 minutes.
- Add eggs, one at a time until well blended. Add vanilla and lemon zest and mix until well combined. With a spatula, add 1/3 of the flour mixture, half the milk, second third of flour mixture, remaining milk and last third of flour mixture. Do not overmix.
- Divide the batter evenly among the prepared muffin cups. Bake for 18 minutes or until a toothpick inserted in the middle of the cupcakes comes out clean. Remove from oven and let cool on wire rack. While cupcakes are cooling make frosting.
- In the bowl of a stand mixer combine butter, sugar and culinary lavender. Beat on low speed until blended, about one minute. Add the vanilla and milk and increase speed to medium and continue to beat for 4 minutes until smooth and creamy. Add more milk, if necessary, until you reach a good spreading consistency.
- Divide the buttercream into two equal bowls. Add some of the violet gel to the buttercream in one bowl and some of the cornflower blue gel to the buttercream in the other bowl. Mix until well blended, adding more gel to reach desired color.
- To a large piping bag, fitted with the 2D tip (following the video referenced above) add the violet buttercream to one side of the bag and the cornflower blue buttercream to the other side of the bag.
- Pipe the top of cooled cupcakes as outlined in video. Sprinkle tops of cupcakes with Wilton Sugar Pearls, if desired.