Lemon Blueberry Olive Oil Cupcakes with Champagne Frosting

Lemon Blueberry Olive Oil Cupcakes with Champagne Frosting

These sweet and tasty cupcakes are made with Sicilian Lemon Olive Oil and finished off with a smooth and creamy rich frosting.

Servings: 4

Prep Time: 20 mins

Cook Time: 20 mins


For the Cupcakes:

For the Frosting:


  1. Preheat the oven to 350F. Line a muffin tin with papers. 

  2. Sift the flour, baking powder, baking soda, and salt. 

  3. In a blender process blueberries, coconut milk, champagne, sugar, vanilla, and lemon oil.  

  4. Mix dry ingredients with wet ingredients until smooth. Fill cupcake liners 2/3 of the way full with mixture. 

  5. Bake for 18-20 minutes or until an inserted toothpick comes out clean. Transfer to a cooling rack and allow to cool completely. 

  6. Beat together butter, olive oil, and powdered sugar for frosting. Then add champagne and mix until smooth and creamy. 

  7. Spoon the mixture into a large Ziploc bag. Cut a small corner off the bottom. 

  8. Pipe frosting onto each cupcake and garnish with a sprinkle of  lavender if desired!

Recipe Notes:

The cake for this cupcake is vegan. Simply swap out the butter in the frosting for your favorite vegan butter substitute and you have an easy vegan dessert! 


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