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Lemon Olive Oil Cupcakes

Ingredients

Cupcakes

  • 2 2/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup extra virgin olive oil
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon lemon extract
  • 2 teaspoons grated lemon zest
  • 1 cup whole milk

Yogurt Topping

  • 2 cups plain yogurt
  • 2 tablespoons honey or to taste
  • 2 teaspoons lemon juice

Mixed Berries

  • 1 quart strawberries sliced or cut into cubes
  • 1 cup blueberries
  • 1 tablespoon granulated sugar

Instructions

Make the Cupcakes:

  • Preheat oven to 350° Fahrenheit.
  • Line 12 muffin cups with liners.
  • In a medium bowl, whisk together flour, baking powder and salt.
  • In a large bowl, whisk together oil and sugar until well combined.
  • Add eggs, both extracts, zest and milk. Blend well.
  • Slowly whisk in the dry ingredients.
  • Divide batter among muffin cups filling them approximately three quarters full.
  • Bake for 20-25 minutes or until the cupcake springs back when you lightly press down on the top.
  • Cool. Remove cupcakes and allow to cool.
  • Line cups again and bake remaining batter.

Make the Yogurt Topping:

  • Mix yogurt, honey and lemon juice until well blended.

Make the Mixed Berries:

  • In a large bowl combine fruit and sugar with a large slotted spoon.

How to Serve:

  • To serve: remove liner from cupcakes and place each on a plate. Place a dollop of Yogurt Topping and a spoonful of Mixed Berries near the cupcake. Serve at once.

Notes

Makes 24 cupcakes