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Lemon Blueberry Olive Oil Cupcakes with Champagne Frosting

These sweet and tasty cupcakes are made with Sicilian Lemon Olive Oil and finished off with a smooth and creamy rich frosting.

Lemon Blueberry Olive Oil Cupcakes with Champagne Frosting

Recipe created for

Sicilian Lemon Olive Oil

Main ingredient


Cook time

40 minutes

Serving size




  • 1 1/4 cup Flour
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Sea Salt (Vanilla Bean or Sel Gris)
  • 1/3 cup Blueberries
  • 1/3 cup Coconut Milk
  • 1/3 cup Champagne
  • 3/4 cup Sugar
  • 1/2 teaspoon Vanilla Extract
  • 1/3 cup Sicilian Lemon Olive Oil


  • 1 cup Butter, room temperature
  • 2 tablespoon Sicilian Lemon Olive Oil
  • 3 cups Powdered Sugar
  • 2 tablespoon Champagne or Prosecco (drink the rest)

Recipe Preparation

  1. Preheat the oven to 350°F. Line a muffin tin with paper liners.
  2. Sift the flour, baking powder, baking soda, and salt. Set aside.
  3. In a blender process blueberries, coconut milk, champagne, sugar, vanilla, and Sicilian Lemon Olive Oil.
  4. Mix dry ingredients with wet ingredients and blend until smooth. Fill cupcake liners 2/3 of the way full with mixture.
  5. Bake for 18-20 minutes or until an inserted toothpick comes out clean. Transfer to a cooling rack and allow to cool completely.
  6. Beat together butter, olive oil, and powdered sugar for frosting. Then add champagne and mix until smooth and creamy.
  7. Spoon the mixture into a large zip top bag. Cut a small corner off of the bottom.
  8. Pipe frosting onto each cupcake and garnish with fresh blueberries.
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