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Lemon cupcakes

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Lemon cupcakes recipes

It is true that measurements in cooking are not an exact science and sometimes you can get away with just eyeballing the ingredients. But as far as baking is concerned, you have to be very careful, because if you do not follow the exact measurements you might not end up with what you were hoping for.

The world of cupcakes has many recipes and flavors and often, cupcakes look better than they actually taste. But not these cupcakes. We promise you that, if you like lemon and follow this recipe word for word, it will give you the perfect cupcake. Get the ingredients ready and don't forget the Extra Virgin Olive Oil from Spain.

What are you waiting for? Put on your apron and start cooking!

Preparation

  1. Pre-heat the oven to 350ºF. In a bowl, mix the lemon zest, the whole wheat flour, the yeast, the cane sugar and the salt. In another bowl, mix together the beaten eggs, the Extra Virgin Olive Oil from Spain, the yogurt and the lemon juice.
  2. Make a mound of the dry ingredients and add the wet ingredients on top, mix until you get a soft dough. Pour the batter into the cupcake molds and bake from 20 to 25 minutes.
  3. For the frosting, mix the cream cheese at room temperature and the agave syrup together in a bowl with a hand-held mixer until it emulsifies.
  4. Decorate the cupcakes with the pastry tube and top it off with lemon and lime zest.

Yumm!

Lemon cupcakes

Lemon cupcakes

60 min
Easy
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Ingredients

Ingredients for the cupcakes:

  • 7/8 cup whole wheat flour
  • 7/8 cup cane sugar
  •  2 eggs
  • 1 tablespoon yeast
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/3 cup Extra Virgin Olive Oil from Spain
  • 3 oz. plain yogurt
  • a pinch of salt

Ingredients for the frosting:

  • 1 cup cream cheese
  • 1 tablespoon of agave syrup
  • Lime zest
  • Lemon zest

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