Lemon Olive Oil Cupcakes are light, tender and bake up in just 15 minutes! Fire up your toaster oven for this citrus filled small batch recipe.
I spend a lot of time looking for unicorns in our kitchen.
Not the mythical beasts, I imagine it would be slightly terrifying to find one of those in your kitchen. Nope, I search for recipe unicorns.
Elusive recipes that have it all: quick, simple, delicious tasting, made with at least a few wholesome ingredients, and will fit in a toaster oven.
They are hard to come by but every once in a while one magically appears.
Then, just this week, these lemon olive oil cupcakes popped into our kitchen. They’re adapted from my favorite Christmas gift, Mark Bittman’s How to Bake Everything cookbook.
But what gives these cupcakes full unicorn recipe status?
- They’re easy to customize and experiment with (use any citrus you like: orange, lime, grapefruit, or clementine).
- Plain or dolled up with strawberries and whipped cream they taste fantastic.
- They don’t have a lot of sugar (just ¼ cup!) though you can always add a tablespoon or two more if you want.
The batter is ridiculously simple to throw together. Just whisk the dry ingredients, whisk the wet ingredients, fold them together and bake. Easy, peasy.
Two important things to note about the batter; it will be thinner and have tiny lumps.
Are you an over-mixer? I’m notorious for over-mixing cake batter. The Virgo in me wants a perfectly smooth batter but all that mixing leads to tough cupcakes with LOTS of large holes.
So just make sure there are no big lumps and then get that batter quickly into the toaster oven.
A Few Toaster Oven Cupcake Tips:
- If your toaster oven has an adjustable baking rack, use the bottom placement.
- For convection toaster ovens reduce the temperature to 325°F and start testing for doneness at 10 or 11 minutes.
Now, you’ve got some big decisions to make my friend. Should you enjoy your cupcakes plain, served with a light glaze of lemon juice and honey or do you want to get fancy?
Fancy in our house means whipped cream and a mixture of fresh strawberries mashed with preserves.
Depending on how generous you are with the whipped cream you might have a little leftover. The perfect small amount for topping a summery blueberry mango crisp or sandwiching between small batch pumpkin spice cookies.
Frosted, filled or plain, set a plate of these lemon olive oil cupcakes out and I guarantee they’ll magically disappear.
Planning a dinner party and need some inspiration?
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