Taste the World's Finest Premium Olive Oils and Vinegars

Pineapple and Persian Lime Cupcakes

Pineapple and Persian Lime Cupcakes



·     3 1/3 cups of all-purpose flour

·     4 tsp baking powder

·     ½ tsp salt

·     6 eggs

·     1 cup white sugar

·     1 cup Persian Lime infused olive oil

·     8 oz. can crushed pineapple

·     ½ cup water

·     Juice of two limes

·     2 T vanilla extract 


·     Sift flour, baking powder and salt, set aside

·     In a mixer, on low speed, mix sugar, eggs and Persian Lime oil.  

·     When well combined, add can of crushed pineapple (including     juice) water, vanilla extract and fresh lime juice.

·     Gently add flour mixture until just combined.

·     Fill prepared cupcake pan and bake at 350 degrees 12 to 15 minutes for mini cupcakes


Pineapple Frosting


·     ½ cup softened butter

·     2 cups of confectioner sugar

·     1 T Pineapple Balsamic

·     1 T Vanilla Extract 

·     Up to 1 T milk


·     Cream butter and sugar with mixer on low speed until well combined

·     Add Pineapple Balsamic, vanilla extract and up to 1T of milk to desired consistency

·     Mix on medium until fluffy

·     Frost the cooled cupcakes


Makes approximately 62 mini cupcakes

Adapted and sent in by Janette