Lemon Blueberry Olive Oil Cupcakes with Champagne Frosting

Prep Time: 20 minutes | Cook Time: 20 minutes | Servings: 12 | Author: Olivelle (styled by Chivilla Bay)

These aren’t your average cupcakes… these are the kind you make when you want people to ask, “Wait… what is in these?!” 😏

Bright lemon, juicy blueberries, and a subtle richness from olive oil come together in the softest, most flavorful cupcake. And then… we take it one step further with a light, dreamy champagne frosting that feels just a little fancy (but not fussy).

Perfect for celebrations, brunches, girls’ nights, or honestly… just because you deserve a cupcake that tastes this good.

🛒 Ingredients

🧁 Cupcakes

1 1/4 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp Vanilla Bean Infused Sea Salt
1/3 cup blueberries
1/3 cup coconut milk
1/3 cup champagne or prosecco
3/4 cup sugar
1/2 tsp vanilla extract
1/3 cup Sicilian Lemon Infused Olive Oil

🍾 Champagne Frosting

1 cup butter, room temperature
2 tbsp Sicilian Lemon Infused Olive Oil
3 cups powdered sugar
2 tbsp champagne
1 tbsp dried lavender (optional, but ✨extra✨)

👩🍳 Directions

Preheat oven to 350°F and line a muffin tin with cupcake liners.
In a bowl, sift together flour, baking powder, baking soda, and sea salt.
In a blender, combine blueberries, coconut milk, champagne, sugar, vanilla, and lemon olive oil. Blend until smooth.
Pour wet ingredients into dry ingredients and mix until just combined.
Fill cupcake liners about 2/3 full.
Bake for 18–20 minutes, or until a toothpick comes out clean.
Let cupcakes cool completely on a rack. (Don’t rush this—warm cupcakes + frosting = mess 😆)

🍰 Frosting

Beat together butter, lemon olive oil, and powdered sugar until fluffy.
Add champagne and mix until smooth and creamy.
Transfer frosting to a zip-top bag, snip the corner, and pipe onto cooled cupcakes.
Sprinkle with dried lavender if you’re feeling fancy 💁♀️