Lemon Thyme Olive Oil Cupcakes in Parchment Paper Cups

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Lemon Thyme Olive Oil Cupcakes in Pretty Parchment Paper Cups

I love to make things that look “cheffy,” but really are very easy.

Take these cupcakes, for example. The flavor combo of lemon, thyme and olive oil (sounds like the ingredient list for a pasta sauce, doesn’t it?)  is so sophisticated and bright – they just scream “Spring is here!” to me. And, these ingredients are surprisingly tasty in sweet – not just savory – recipes!

The parchment paper idea is from a bakery I went to recently. The cupcakes all looked so pretty in their rows with the parchment paper like a crown above each little cake.

Here’s how to make the pretty paper cups: cut the parchment paper into 6 to 7 inch squares, depending on how much paper you like to see above the cupcakes. Using a glass that is about the same size as the muffin cups, turn the glass over and place the center of the paper square on top of the glass. Now fold the paper down over the glass. Lightly spray 12 muffin tins with vegetable oil. Press the paper into the cups. Scoop in the batter with an ice-cream scoop for a mess-free look.

The cupcakes themselves are so bright and tangy – and with a cream cheese frosting – just spring perfection in your mouth. And – so pretty on a platter for a spring brunch or luncheon for The Girls!

Happy Spring to All!

– posted by Donna

LEMON THYME OLIVE OIL CUPCAKES in Parchment Paper Cups

Makes 12 cupcakes.

Preheat oven to 375 degrees.

2 cups all purpose flour
2 teaspoons baking powder
Pinch of salt
1 cup sugar
2/3 cup extra virgin olive oil
1 tablespoon lemon zest
3 large eggs
1/2 cup lemon juice
2 tablespoons minced fresh thyme

Preheat oven to 375 degrees.

Sift together the flour, baking powder, and salt into a large bowl.

In a mixing bowl, combine sugar and lemon zest. Add olive oil and mix on high speed until completely combined (preferably with the whisk attachment).

Beat in the eggs, one at a time, beating well after each addition.

Add 1/3 of the flour mixture and mix on slow speed. Add half of the lemon juice and continue mixing. Add another 1/3 of the flour mixture, followed by the rest of the lemon juice and the remaining flour mixture and beat until combined between each addition. Stir in the thyme.

Fill cupcake liners 3/4 full.

Bake for 20 minutes or until set in centers.

Frost with cream cheese frosting of choice. And sprinkle with thyme leaves for garnish.

Other fabulous lemon cupcakes out there:

 Lemon Curd Cupcakes, Sugar CRafter
Lemon Raspberry Cupcakes, My Baking Addiction
Lemon BUttermilk Cupcakes, Love and Olive Oil

Comments

  1. says

    I just read about your blog on Gilt Taste. Amazing story I just had to come visit your blog. Mexican food happens to be my favorite too. But these cupcakes sound so good–have you ever used flavored olive oil in them? I love basil oil I’m thinking using a bit of that along with the olive oil might work well.

  2. Kristine says

    These look beautiful! I’d like to make them for mother’s day :) What did you garnish with other than thyme – looks like something white? Thanks!

  3. says

    These are insane! It’s one of the best combos I have come across so far! So Mediterranean! Brilliant! Can’t wait to make them!

  4. Kayla says

    I happened to have a bunch if lemons & thyme sitting around so this recipe was perfect. I needed to sub brown sugar for the white, but they turned out great! So pretty too.

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