Lemon Olive Oil Cupcakes

Servings: 12 Cupcakes


  • 3/4 Cup All-Purpose Flour
  • 3/4 Cup Whole Wheat Pastry Flour
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Sea Salt
  • 1/2 Cup Olive Oil
  • 2 Eggs
  • 1 Cup Whole Milk Yogurt
  • 3/4 Cup Honey
  • 2 Teaspoons Meyer Lemon Zest
  • 1/2 Teaspoon Vanilla Extract


  • 1/3 Cup Dairy or Non-Dairy Milk
  • 1/3 Cup Cane Sugar
  • 1 Tablespoon Meyer Lemon Juice

Heat the oven to 350º F. Grease or line a 12-cup cupcake pan. In a large bowl, whisk together flours, baking powder, and salt. In a separate bowl, whisk together olive oil, eggs, yogurt, honey, lemon zest, and vanilla extract. Pour the wet mixture into the bowl of flour and stir until the batter is smooth. Scoop 1/3 cup of batter into each cupcake mold. Bake the cupcakes for 15-20 minutes, or until the tops are light golden brown in color.

While the cupcakes cool, make the glaze. Whisk together the milk, cane sugar, and lemon juice until the glaze is creamy and smooth. Once the cupcakes have cooled, pour 1 tablespoon of glaze over each cupcake. Allow the glaze to dry before serving.

Recipe & Photo by Shelby Thompson

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