Olive Oil Cupcakes With Rainbow Mascarpone Buttercream

Olive Oil Cupcakes With Rainbow Mascarpone Buttercream

Try it with Calivirgin Premium Extra Virgin Olive Oil or Calivirgin Lusty Lemon Olive Oil

 

Bring out your inner child with these fun cupcakes with colorful frosting.

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Olive Oil Cupcakes With Rainbow Mascarpone Buttercream
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Course Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Servings
12 cupcakes
Ingredients
Cupcakes
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup Calivirgin Premium Olive Oil
  • 3/4 cup water
  • 1/2 cup white sugar
  • 1 lemon juiced
  • 2 teaspoons vanilla extract
Mascarpone Frosting
  • 1 cup unsalted butter room temperature
  • 3/4 cup Mascarpone Cheese room temperature
  • 4 cups powdered sugar
  • 2 teaspoons vanilla
  • McCormick Color from Nature Food Colors
Course Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Servings
12 cupcakes
Ingredients
Cupcakes
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup Calivirgin Premium Olive Oil
  • 3/4 cup water
  • 1/2 cup white sugar
  • 1 lemon juiced
  • 2 teaspoons vanilla extract
Mascarpone Frosting
  • 1 cup unsalted butter room temperature
  • 3/4 cup Mascarpone Cheese room temperature
  • 4 cups powdered sugar
  • 2 teaspoons vanilla
  • McCormick Color from Nature Food Colors
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Cupcakes
  1. Preheat the oven to 350 degrees F. Line a cupcake tin with liners. In a bowl, whisk together the flour, baking soda, powder and salt. In a separate bowl, whisk together the water, olive oil, sugar, lemon juice and vanilla extract until combined. Add the wet ingredients to the dry, stirring until combined. Fill the liners 3/4 of the way full with batter. Bake the cupcakes for 16 to 18 minutes, until they are just golden on top. Let cool completely before frosting.
Mascarpone Frosting
  1. Place the butter and mascarpone in the bowl of your electric mixer. Beat until creamy, then gradually add the powdered sugar a few spoonfuls at a time. Add the vanilla extract, scraping down the sides as needed. Beat the frosting on medium-high speed for 4 to 5 minutes until it’s fluffy.
  2. Scoop the frosting into jars or bowls, depending on how many colors you want to make. Use the guide on the back of the box to determine the intensity of your shades. Mix the food colors into the frosting well until combined. If you’d like to do the rainbow swirl frosting, add a few colors on top of the cupcake and gently swirl with your knife, just a few times. Serve the cupcakes once frosted!
Recipe Notes

Recipe by Jessica from How Sweet Eats


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