Lemon Confetti Cupcakes

Lemon Confetti Cupcakes

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Lemon Confetti Cupcakes
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Course Dessert
Prep Time 30 minutes
Cook Time 15 minutes
Servings
12 cupcakes
Ingredients
Cupcakes
  • 3/4 cup Calivirgin Premium Olive Oil
  • 1/4 cup Calivirgin Lusty Lemon Olive Oil
  • 3 eggs
  • 1 cup whole milk
  • 1/4 cup shredded carrot
  • 1/4 cup shredded zucchini
  • 1/4 cup Calivinegar Citrus Burst Balsamic
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh lemon zest
  • 1 1/4 cups white sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
Frosting
  • 1 cup mascarpone
  • 4 cups powdered sugar
  • 1/4 cup butter
  • 1 teaspoon fresh lemon juice
  • lemon zest for garnish
Course Dessert
Prep Time 30 minutes
Cook Time 15 minutes
Servings
12 cupcakes
Ingredients
Cupcakes
  • 3/4 cup Calivirgin Premium Olive Oil
  • 1/4 cup Calivirgin Lusty Lemon Olive Oil
  • 3 eggs
  • 1 cup whole milk
  • 1/4 cup shredded carrot
  • 1/4 cup shredded zucchini
  • 1/4 cup Calivinegar Citrus Burst Balsamic
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh lemon zest
  • 1 1/4 cups white sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
Frosting
  • 1 cup mascarpone
  • 4 cups powdered sugar
  • 1/4 cup butter
  • 1 teaspoon fresh lemon juice
  • lemon zest for garnish
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 325°
  2. In a large mixing bowl add oils, eggs, whole milk, carrots, balsamic, lemon juice, and lemon zest. Cream for 2 minutes. In a large bowl, add sugar, flour, baking powder, baking soda and salt. Stir dry ingredients into wet ingredients.
  3. Place batter in cupcake papers and bake for 15 minutes. Remove the cupcakes from oven and let them cool.
  4. Mix mascarpone with powdered sugar, then add the lemon juice, and lemon zest. Frost the cupcakes with frosting and garnish with lemon zest.
Recipe Notes

Photo credit to I-AM-BAKER

Recipe by Carole


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