Fresh, bright, lemon-thyme olive oil cupcakes
Adding herbs to your baking is all the rage. I got in on the trend by combining citrusy lemon and fresh thyme in one sweet cupcake bite.
I have a huge weakness for cupcakes. I try not to make them too often for fear they will be the only thing I eat until they are all finished. Unfortunately my husband doesn't like cake, so they are all mine. It's a problem. However, after I made these cupcakes, I actually got his attention. They are the perfect blend of lemon, olive oil and fresh thyme flavors. Totally perfect for summer and just a little different from your average cupcake. The sprinkles are optional, but who doesn't love sprinkles?
Lemon-thyme olive oil cupcakes recipe
- 1 box lemon cake mix
- Olive oil
- 1 lemon, zested
- 2 teaspoons fresh thyme leaves
- Sprinkles (optional)
- Prepare the cake mix according to the box directions, but substitute the vegetable oil called for in the box mix with olive oil.
- Gently stir in the lemon zest and thyme leaves.
- Add 24 paper liners to a cupcake tray, fill them with cake batter, and bake until a toothpick inserted in the centers comes out clean. Follow the baking time recommendations on the box directions.
- Once they are fully baked, let the cupcakes cool on a baking rack.
- Top the cupcakes with frosting (recipe below), and sprinkle them with sprinkles if desired.
Lemon-thyme buttercream frosting recipe
- 1 cup butter, at room temperature
- 3-1/2 cups powdered sugar (may need more)
- 1 lemon, juiced and zested
- Pinch kosher salt
- 1/2 teaspoon thyme leaves
- In the bowl of an electric mixer, whip the butter at medium speed.
- Slowly add in the powdered sugar, lemon juice, lemon zest, kosher salt and thyme leaves.
- Mix on medium speed until completely combined.
- If the frosting is too thin, then simply add more powdered sugar to thicken it up.