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Lemon Olive Oil Cupcakes with Lavender Buttercream

May 23, 2019 47 Comments

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Lemon olive oil cupcakes with lavender buttercream on a cake stand with wooden base

These Lemon Olive Oil Cupcakes with Lavender Buttercream are lusciously lemony and light and perfect for all your summer parties!

Photo of Lemon Olive Oil Cupcakes with Lavender buttercream on cakestand

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!

Overhead photo of lemon olive oil cupcakes with lavender buttercream

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!

Photo of lemon olive oil cupcakes with lavender buttercream on a cake plate with wooden stand

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!

cupcake pan filled with cucpcake batter on wooden board

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.

yellow cupcakes in cupcake pan on wooden board

When I was contemplating how to decorate these, I really wanted to try my hand at the hydrangea look.

I used my Wilton 2D piping tip and two different colors, a pale violet color and a cornflower blue color for the buttercream. Then I sprinkled the tops with some Wilton Sugar Pearls.

Lemon olive oil cupcakes with lavender buttercream on cake stand on wooden board

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.

Flour in clear bowl with silver whisk on wooden board

I practiced a bit first on a plate and followed this tutorial, and it was a piece of cake, uh, cupcake!

Lemon olive oil cupcakes with lavender buttercream on cakestand on wooden board

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.

Overhead photo of lemon olive oil cupcakes with lavender buttercream
Print
Lemon Olive Oil Cupcakes with Lavender Buttercream
Prep Time
30 mins
Cook Time
18 mins
Total Time
48 mins
 
Course: Dessert
Cuisine: American
Keyword: Cupcakes
Servings: 12 cupcakes
Calories: 506 kcal
Author: MaryAnn Dwyer
Ingredients
Cupcakes
  • 1 1/2 cups cake flour
  • 1 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
Lavender Buttercream
  • 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
Instructions
Cupcakes
  1. Preheat oven to 350 degrees. Line a 12 count muffin tin with paper liners and set aside.

  2. In a medium bowl, whisk together cake flour, baking powder and salt.

  3. 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.

  4. 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.


  5. 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.

Lavender Buttercream
  1. 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.

  2. 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.

  3. 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.

  4. Pipe the top of cooled cupcakes as outlined in video. Sprinkle tops of cupcakes with Wilton Sugar Pearls, if desired.

Nutrition Facts
Lemon Olive Oil Cupcakes with Lavender Buttercream
Amount Per Serving
Calories 506 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 12g75%
Cholesterol 79mg26%
Sodium 63mg3%
Potassium 92mg3%
Carbohydrates 65g22%
Fiber 1g4%
Sugar 52g58%
Protein 4g8%
Vitamin A 560IU11%
Vitamin C 0.1mg0%
Calcium 45mg5%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

BEFORE YOUR FIRST BITE, SNAP A PHOTO & SHARE!

If you make this recipe, I'd love to see! Be sure to follow thebeachhousekitchen on Instagram and tag #thebeachhousekitchen

Thanks so much!

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Comments

  1. Dawn - Girl Heart Food says

    May 23, 2019 at 7:23 am

    Oh, these look so beautiful, Mary Ann…definitely like hydrangeas!! my flowers didn’t bloom last year for some reason and if they don’t this year, I’ll have to make these pretty cupcakes ;) Ha…actually, I’ll make ’em anyway! Pinned! Have a lovely weekend ahead.

    Reply
    • Mary Ann says

      May 23, 2019 at 11:29 am

      Thanks so much Dawn! Happy weekend to you too!

      Reply
  2. 2pots2cook says

    May 23, 2019 at 7:25 am

    Olive oil is so much in love with lemon :-) Mr. Lavender makes the picture complete. Bravo again !

    Reply
    • Mary Ann says

      May 23, 2019 at 11:29 am

      Lol! Thank you. Happy weekend!

      Reply
  3. Leanne | Crumb Top Baking says

    May 23, 2019 at 8:34 am

    These are stunning Mary Ann! I bet the olive oil gives them such a great texture. I’m also no expert at decorating with frosting, but these look awesome. I’ll have to check out the tutorial you referred to and give it a try!

    Reply
    • Mary Ann says

      May 23, 2019 at 11:30 am

      Thanks so much Leanne! Happy weekend!

      Reply
  4. Kathy @ Beyond the Chicken Coop says

    May 23, 2019 at 9:01 am

    You’ve nailed it! These totally look like hydrangeas! Nicely done!!! I’ve never used lavender to cook with. I’m going to have to give these a try.

    Reply
    • Mary Ann says

      May 23, 2019 at 11:30 am

      Thanks so much Kathy! The lavender flavor is delicious. Not overpowering.

      Reply
  5. Kelsie | the itsy-bitsy kitchen says

    May 23, 2019 at 9:04 am

    These are incredible! I LOVE hydrangeas! The only problem is I’d feel bad biting into such a beautiful work of art. Have a great weekend, Mary Ann!

    Reply
    • Mary Ann says

      May 23, 2019 at 11:31 am

      Lol! Thanks Kelsie. Happy weekend!

      Reply
  6. Chris Scheuer says

    May 23, 2019 at 9:57 am

    Absolutely beautiful! And I love, love, love the flavor combination!

    Reply
    • Mary Ann says

      May 23, 2019 at 11:31 am

      I love the flavor combo too Chris! Happy holiday weekend!

      Reply
  7. Cheyanne @ No Spoon Necessary says

    May 23, 2019 at 10:09 am

    These are seriously the most beautiful cupcakes I have ever seen, Mare!! The hydrangea shaped buttercream decorating the top is absolutely STUNNING! And, the flavor sounds just delicious! I mean, these cupcakes are PERFECTION. Period!!! You should open a bakery, because I would stop by and purchase a few of these DAILY! Not to mention, I’d be purchasing them for every single party! ;) I bow down to your cupcake prowess! Cheers doll – to a wonderful Memorial weekend!
    Oh, and Pinned. Obviously!

    Reply
    • Mary Ann says

      May 23, 2019 at 11:32 am

      Awwww, thanks Chey! Way easier than I thought! Hope you guys have an awesome holiday weekend too! Enjoy a cocktail by the pool!

      Reply
  8. Marissa says

    May 23, 2019 at 11:01 am

    These are GORGEOUS, Mary Ann. Truly bakery picture perfect! I love how you followed the inspiration from the beautiful hydrangeas from Tom’s work to make an edible version!

    Have a wonderful Memorial Day weekend, my friend!

    Reply
    • Mary Ann says

      May 23, 2019 at 11:33 am

      Thanks Marissa! Tom does such a wonderful job with the outside plants! The hydrangeas always look so beautiful! Happy Memorial Day weekend to you too!

      Reply
  9. Kelly | Foodtasia says

    May 23, 2019 at 12:06 pm

    Mary Ann, these look absolutely gorgeous! You are like, the master piper! Thanks for the link showing how to do it – as I’m looking at them I just can’t imagine how it’s done. The two colors in the frosting is so pretty. And lemon olive oil cake is so good!

    Reply
    • Mary Ann says

      May 23, 2019 at 12:41 pm

      Thanks so much Kelly! The lemon olive oil cake is so moist and delicious. It goes swimmingly with the lavender buttercream!

      Reply
  10. Leigh Ann says

    May 23, 2019 at 12:48 pm

    This combo of flavors is heavenly Mary Ann! And I love how beautiful decorated they are too!

    Reply
    • Mary Ann says

      May 23, 2019 at 1:16 pm

      Thanks Leigh Ann!

      Reply
  11. annie@ciaochowbambina says

    May 23, 2019 at 1:33 pm

    Talk about a showstopper! WOW! These are gorgeous, my friend! Almost too pretty to eat! And that flavor combination is heavenly! Suitable for your favorite time of the year!! Have a great weekend! Shared!

    Reply
    • Mary Ann says

      May 23, 2019 at 2:33 pm

      Thanks so much Annie! I hope you have a fabulous holiday weekend my friend!

      Reply
  12. Alice Y Choi says

    May 23, 2019 at 3:13 pm

    Just stunning!!! LOVE the lavender buttercream!!! Wow!

    Reply
    • Mary Ann says

      May 23, 2019 at 3:15 pm

      Thanks Alice!

      Reply
  13. Katherine | Love In My Oven says

    May 23, 2019 at 6:01 pm

    These are GORGEOUS Mary Ann. You have some serious decorating skills, my friend!! I love the flavours, colours and everything else about these! Have a great Memorial Day weekend, my friend!

    Reply
    • Mary Ann says

      May 24, 2019 at 6:36 pm

      Thanks so much Katherine! Hope you have a wonderful weekend too!

      Reply
  14. Alexandra @ It's Not Complicated Recipes says

    May 23, 2019 at 10:28 pm

    Not only do these look beautiful, but those flavours are just wonderful together. Just lovely!

    Reply
    • Mary Ann says

      May 24, 2019 at 6:36 pm

      Thanks Alex!

      Reply
  15. Joanne Rappos says

    May 24, 2019 at 12:27 pm

    These are the prettiest cupcakes!! That lavender infused butter cream is wonderful!! I love anything infused with lavender – and you got the colour just perfect!!

    Reply
    • Mary Ann says

      May 24, 2019 at 6:36 pm

      Thanks so much Joanne! Hope you have a wonderful weekend!

      Reply
  16. Matt Robinson says

    May 24, 2019 at 1:15 pm

    These are absolute perfection Mary Ann!

    Reply
    • Mary Ann says

      May 24, 2019 at 6:37 pm

      Thanks so much Matt! Happy Memorial Day!

      Reply
  17. Laura says

    May 24, 2019 at 3:48 pm

    Hydrangea is one of my all-time favorite plants! There’s nothing like that blue flower! And you’ve captured it perfectly. And don’t get me started on the lemon-olive oil cake. I’m going to have to (!) make these, no doubt about it!

    Reply
    • Mary Ann says

      May 24, 2019 at 6:37 pm

      Hope you enjoy them Laura!

      Reply
  18. Kevin says

    May 24, 2019 at 4:09 pm

    These just sound and look so fancy! Love the flavor combos you’ve got going on here!

    Reply
    • Mary Ann says

      May 24, 2019 at 6:37 pm

      Thanks Kevin! Happy Friday!

      Reply
  19. Gerlinde says

    May 24, 2019 at 4:44 pm

    Mary Ann, your cupcakes look stunning. I have never cooked with lavender but love the smell of it . I put lavender oil everywhere.

    Reply
    • Mary Ann says

      May 24, 2019 at 6:38 pm

      Thanks so much Gerlinde! Me too! Hope you enjoy your weekend!

      Reply
  20. Natasha @ Salt & Lavender says

    May 24, 2019 at 5:02 pm

    You’ve outdone yourself with these, Mary Ann! They’re just so beautiful. I don’t have a huge sweet tooth, but I just can’t resist cupcakes… especially ones this gorgeous!

    Reply
    • Mary Ann says

      May 24, 2019 at 6:38 pm

      Thanks so much Natasha! XO

      Reply
  21. Geraldine | Green Valley Kitchen says

    May 25, 2019 at 1:02 pm

    Wow – these look amazing, Mary Ann. Your desserts are always awesome! Love the two color frosting – so pretty and festive. How far in advance can you make these? Can I bake them the night before and store for a day or two before adding the frosting? Thinking about making these for a friend’s Bday. Hope you have a wonderful Memorial Day!

    Reply
    • Mary Ann says

      May 26, 2019 at 10:52 am

      Yes, you can definitely bake them ahead of time Geraldine. I baked a double batch and froze 12 for company, then just took them out, defrosted and frosted. Hope you have a great Memorial Day too!

      Reply
  22. Jennifer @ Seasons and Suppers says

    May 26, 2019 at 11:44 am

    Just beautiful! I love a good cupcake anytime, so I”m loving this delicious combination. The lavender buttercream is calling me and so perfect with the lemon!

    Reply
    • Mary Ann says

      May 26, 2019 at 12:41 pm

      Me too Jennifer! You’d really enjoy the buttercream.

      Reply
  23. sue | the view from great island says

    May 28, 2019 at 12:02 pm

    These are just about the prettiest cupcakes I’ve ever seen, and I’ve seen quite a few! I love the combination of blues and lavenders, they’re spectacular.

    Reply
    • Mary Ann says

      May 28, 2019 at 7:14 pm

      Thanks so much Sue! I bet you’d love the lemon lavender combination!

      Reply

Trackbacks

  1. Snickerdoodle Cupcakes with Cinnamon Buttercream | The Beach House Kitchen says:
    March 19, 2020 at 5:30 am

    […] few other favorite cupcakes for your Easter dessert table are my Lemon Olive Oil Cupcakes with Lavender Buttercream, my Lemon Cupcakes filled with Lemon Curd Topped with Vanilla Buttercream, and my Earl Grey […]

    Reply

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