Lemon Orange Olive Oil Cupcakes

Lemon Orange Olive Oil Cupcakes

Are you ready for the moistest most delicious cake of all time? These Lemon Orange Olive Oil Cupcakes are a smash summer hit. Packed with antioxidants, health benefits, and that citrus taste you’ve been craving all season. Jam packed with flavor, style, and fun! This recipe works beautifully with our Lemon Pepper EVOO and Director’s Reserve EVOO.


  • 3/4 cup sugar
  • 2 eggs
  • 1/4 Director’s Reserve EVOO or any plain OLiV EVOO
  • 1 tsp. vanilla extract
  • 3 Tbsp. orange juice (fresh squeezed)
  • 1 Tbsp. orange zest
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • confectioners sugar (for dusting)
  • cupcake (Parchment paper, liners)
  • edible flowers (optional)
  • orange zest (optional)
  • 1/4 cups all purpose flour (plus more for the pan)


    • Preheat the oven to 350F degrees.
    • Fill a cupcake pan with parchment liners.
    • Mix the sugar and eggs in together until well combined.
    • Add in the lemon and extra virgin olive oils, vanilla, orange juice, and orange zest into the mixture until well combined.
    • Sift together the flour, baking powder, baking soda and salt in another bowl.
    • Slowly add in the dry ingredients to the wet mixture on low until fully incorporated.
    • Once completely combined, spoon the cake mixture into each cupcake liner about 2/3 of the way full.
    • Bake for 20-25 minutes, until the cupcakes have fully risen and are golden brown.
    • Remove from the cupcakes from the oven and let them cool for about 10 minutes.
    • Use a sifter to sprinkle confectioner’s sugar across the tops of each cupcake/ and
    • Add a few orange zest sprinkles and edible flowers for garnishing.
    Prep Time 50 mins
    Cook Time 20 mins
    Total Time 1 hr. 10 mins
    Course Desserts
    Cuisine Cakes & Baked Goods

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