Ingredients
Scale
- ¾ cup whole milk 170g
- ½ cup extra virgin olive oil 100g
- 2 large eggs 100g
- 1 teaspoon vanilla extract
- zest 1 lemon
- zest 1 orange
- 1½ cups all-purpose flour 210g
- ¾ cup granulated sugar 150g
- 3 teaspoon baking powder
- ½ teaspoon salt
- 16 oz cream cheese
- ½ cup butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line a cupcake pan with papers.
- In a large bowl, whisk together the whole milk, extra virgin olive oil, eggs, vanilla extract, and the zests of lemon and orange.
- In a medium bowl, mix the all-purpose flour, granulated sugar, baking powder, and salt.
- Combine the dry ingredients with the wet ingredients, stirring gently until just mixed. Avoid overmixing.
- Evenly divide the batter among the 12 muffin cups, filling each about ⅔ full. Bake for 20-22 minutes, or until lightly browned and a toothpick inserted comes out clean.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
These cupcakes can be topped with a frosting or served plain for a light treat.
Store leftovers in an airtight container at room temperature for a few days.
Feel free to experiment with different citrus zests for varied flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg