Lemon Rosemary Olive Oil Cupcakes with Mascarpone Buttercream

I had to run to the grocery store this afternoon to purchase some more coconut milk to finish my gluten free vegan cupcakes. Every time I am at the grocery store I love going through the produce department to find some inspiration for my next cupcake. Maybe there is a fruit I’ve never seen before or a smell that will bring back memories. Today it was a rosemary plant. I love rosemary! I love using it in marinades for chicken, shrimp and steak and it tastes great in breads and crackers. Can I use it in a cupcake? Of course! I proceeded to get some juicy ripe lemons and some mascarpone cheese.

I altered my vanilla base cupcake and incorporated finely chopped rosemary, lemon zest, and lemon juice. The aroma coming from my oven did not disappoint!

Look at the finely chopped fresh rosemary.

As the cupcakes cooled, I had to decide how to make the frosting. For my tiramisu cupcakes I mixed mascarpone cheese with whipping cream and sugar to make a light and airy frosting. I thought something closer to a cream cheese frosting would work better with these cupcakes. I substituted mascarpone for the cream cheese in my cream cheese recipe and viola – AMAZING!

Lemon Rosemary Olive Oil Cupcakes with Mascarpone Buttercream

Leave a Reply

Your email address will not be published. Required fields are marked *