Olive oil cupcakes with balsamic vinegar whipped cream don’t taste like salad dressing. If you love olive oil and balsamic vinegar, don’t be afraid to try them in something sweet. You won’t regret it!
How Did I End Up Making the Olive Oil Cupcakes with Lemon and Thyme?
- Rachel posted her absinthe cupcakes on March 12. I posted my absinthe cupcakes on March 17.
- Rachel posted a recipe for key lime frosting on March 25 and I posted my key lime cupcakes on March 27.
- Rachel posted her chocolate cream cheese frosting on April 6. I posted my chocolate cream cheese frosting later that same day.
I am very lucky that Rachel didn’t brand me a copycat. I wasn’t copying – really, honestly, truly I wasn’t. I hadn’t even read her posts yet when I made any of my cupcakes. The thyming was just eerie.
Shopping for Ingredients
The Olive Oil Cupcake Recipe
Olive Oil Cupcakes with Lemon and Thyme
- 2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- Pinch of salt
- 1 cup granulated sugar
- 2/3 cup extra virgin olive oil I recommend Jovia Groves' 2007 Arbequina, but any olive oil will do. You can order Jovia from Extra Virgin.
- 1 tablepsoon lemon zest
- 3 large eggs
- 1/2 cup lemon juice
- 2 tablepsoon finely chopped fresh thyme
Sift together the flour, baking powder, and salt into a large bowl.
In a mixing bowl, combine sugar and lemon zest and rub together to extract the fragrant oil from the 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 at 375 for 20 minutes or until they bounce back when touched.
The Balsamic Vinegar Whipped Cream Recipe
I’ve always said that I don’t like whipped cream. What I meant was that I don’t like Ready Whip. I love spraying the whipped cream from that pressurized container as much as the next gal, but the taste just isn’t there. Fresh whipped cream is so easy to make and is in such a different league that I have no idea why everyone doesn’t make it.
I was going to make a lemon whipped cream for this recipe. When I tasted the cupcake and realized just how lemony it was, I knew that more lemon would be too much. I found a recipe for balsamic whipped cream on Sugarlaws and thought it would be a perfect complement to the cupcakes.
At first, I was a balsamic doubter. I actually poured some balsamic vinegar onto some extra cupcake batter to see how the flavors went together. It was perfect! I’ve reprinted Sugarlaws’ recipe below. She served her balsamic whipped cream with strawberries, which is exactly what I plan to do with all the whipped cream I have left over.
Balsamic Vinegar Whipped Cream
- 2 cups heavy cream
- 1/2 cup sugar or more, your preference
- 3 tablespoons balsamic vinegar
Combine cream, sugar and vinegar in a large bowl or stand mixer.
Beat on medium speed for about five minutes, until soft peaks form.
A Present for Making it to the End
I leave you with this photo from J. Pollack Photography. I have to link to him in almost every post. He’s my husband and he makes my cupcakes look so good!
Don’t forget to go check out Rachel’s thyme cupcakes at Coconut and Lime!