Ingredients:
For the Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon fresh rosemary, finely chopped
1/2 cup extra-virgin olive oil
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup whole milk
For the Lemon Rosemary Glaze:
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon fresh rosemary, finely chopped
Instructions:
For the Cupcakes:
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a bowl, whisk together the flour, baking powder, salt, and fresh rosemary. Set aside.
In another bowl, using an electric mixer, beat the extra-virgin olive oil and granulated sugar until well combined.
Beat in the eggs, one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Divide the cupcake batter evenly among the liners, filling each about 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow them to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
For the Lemon Rosemary Glaze:
In a bowl, whisk together the powdered sugar, fresh lemon juice, and chopped rosemary until you achieve a smooth and slightly thick glaze.
Assembly:
Once the cupcakes are completely cool, drizzle the Lemon Rosemary Glaze over the cupcakes.
Optionally, garnish with a small sprig of fresh rosemary or a twist of lemon zest for an elegant and aromatic finish.
These Rosemary Olive Oil Cupcakes offer a unique and sophisticated flavor profile. The olive oil and fresh rosemary create a savory undertone that complements the bright and zesty lemon rosemary glaze. Enjoy the harmonious blend of herbs and citrus in every delightful bite!