Peach Olive Oil Cupcakes with Lavender Mascarpone Frosting
Peaches, olive oil, and lavender become unlikely friends in these peach olive oil cupcakes with lavender mascarpone buttercream. Perfect for summer entertaining when you want to impress your guests with a #TrendingInTheKitchen touch.
Yield: 12 cupcakes
For the cupcakes
  • ⅓ cup Pompeian Organic Extra Virgin Olive Oil
  • ½ cup sugar
  • 1 large egg
  • 1¼ cups flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ¼ cup whole milk
  • ½ cup peach jam
  • 2 peaches, pitted and chopped into ¼-inch dice
  • 1 tbsp flour
  • 1 peach, pitted and thinly sliced, to garnish
For the frosting
  • 1 tsp dried lavender, finely ground
  • 8 tbsp butter, room temperature
  • 8 oz mascarpone, room temperature
  • 3 cups powdered sugar
  • ½ tsp vanilla extract
  1. Heat oven to 350F. Line a muffin tin with paper liners. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, mix together the olive oil and sugar until well combined, about 2-3 minutes on medium-high speed. Add in the egg. Mix again for 4 minutes on medium-high speed.
  3. Meanwhile, in a separate bowl whisk together the flour, baking powder, baking soda, and salt. Add a third of the flour mixture to the batter, then half of the milk. Repeat another third of the flour and the remainder of the milk. Scrape down the sides of the bowl, then add in the remaining flour and mix until just combined.
  4. Fold the jam into the batter. Toss the peaches with the remaining tablespoon of flour, then fold into the batter as well.
  5. Fill the muffin tins until they are ⅔ full. Bake until golden and a tester inserted in the center comes out clean, about 20 minutes. Allow to cool completely before frosting.
For the frosting
  1. Combine the dried lavender, butter, and mascarpone in the bowl of a stand mixer fitted with the paddle attachment. Beat until combined, about 1-2 minutes. Add in the powdered sugar and vanilla. Beat on high speed for 4-5 minutes, or until fluffy.
  2. Pipe onto the cooled cupcakes as desired.
  3. Garnish with peaches if desired.
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at