Lemon Confetti Cupcakes
Servings Prep Time
12cupcakes 30 minutes
Cook Time
Servings Prep Time
12cupcakes 30 minutes
Cook Time
  • 3/4cup Calivirgin Premium Olive Oil
  • 1/4cup Calivirgin Lusty Lemon Olive Oil
  • 3 eggs
  • 1cup whole milk
  • 1/4cup shredded carrot
  • 1/4cup shredded zucchini
  • 1/4cup Calivinegar Citrus Burst Balsamic
  • 1tablespoon fresh lemon juice
  • 2tablespoons fresh lemon zest
  • 1 1/4cups white sugar
  • 2cups all-purpose flour
  • 1teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1teaspoon salt
  • 1cup mascarpone
  • 4cups powdered sugar
  • 1/4cup butter
  • 1teaspoon fresh lemon juice
  • lemon zestfor garnish
  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