I tend to refer to winter as citrus season. For me, it isn’t the chilly nights or dry air that identify these months, but rather the copious amounts and wide variety of oranges, lemons, and grapefruits that flourish in Baja Arizona’s version of winter. As you may have seen in last week’s recipe for lemony pickled cucumbers, members of Tucson CSA are already getting Meyer lemons, A.K.A. king of the lemons. Meyer lemons are so sweet, so juicy, and so mouthwatering that I couldn’t help but use them to make these Lemon Olive Oil Cupcakes.
Lemon Olive Oil Cupcakes with a sweet lemon glaze that soaks into each cupcake to make it even sweeter, moister, and more tender than it already is. Lemon Olive Oil Cupcakes that go wonderfully alongside a hot cup of coffee in the morning, are the perfect end to a nice lunch, and are great addition to your Thanksgiving dinner.
One of my favorite things about these Lemon Olive Oil Cupcakes is how easy it is to make them from locally-sourced ingredients. Flour, eggs, honey, lemons, and olive oil are all produced in Southern Arizona, making these cupcakes good for more than just their incredible flavor.