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Weekly CSA Recipe:
Lemon Olive Oil Cupcakes

These Lemon Olive Oil Cupcakes are sweet and
tender with just the right amount of lemon flavor.

November 18, 2016

Weekly CSA Recipe

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.

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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.

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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.

Lemon Olive Oil Cupcakes
Print Recipe
Servings Prep Time
12 cupcakes 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
12 cupcakes 15 minutes
Cook Time
15-20 minutes
Lemon Olive Oil Cupcakes
Print Recipe
Servings Prep Time
12 cupcakes 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
12 cupcakes 15 minutes
Cook Time
15-20 minutes
Ingredients
Servings: cupcakes
Instructions
  1. Heat the oven to 350 degrees. Grease or line a 12 cup cupcake pan.
  2. In a large bowl, whisk together flours, baking powder, and salt.
  3. In a separate bowl, whisk together olive oil, eggs, yogurt, honey, lemon zest, and vanilla extract.
  4. Pour the wet mixture into the bowl of flour and stir until the batter is smooth. Scoop 1/3 cup of batter into each cupcake mold. Bake the cupcakes for 15-20 minutes, or until the tops are light golden brown in color.
  5. While the cupcakes cool, make the glaze. Whisk together the milk, cane sugar, and lemon juice until the glaze is creamy and smooth.
  6. Once the cupcakes have cooled, pour 1 tablespoon of glaze over each cupcake.
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