Lemon-Berry Olive Oil Cupcakes With Champagne Frosting

These Lemon-Berry Olive Oil Cupcakes with Champagne Frosting is a great way to end a meal with a kick! These cupcakes topped with berries and lavender are such a yummy and different dessert!

Ingredients

1 1/4 cup Flour

1/2 tsp Sea Salt (Vanilla Bean or Sel Gris)

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/3 cup Blueberries

1/3 cup Coconut Milk

1/3 cup Champagne

3/4 cup Sugar

1/3 cup Sicilian Lemon EVOO

1 cup Butter room temperature

2 Tbsp Sicilian Lemon EVOO

3 cups Powdered Sugar

2 Tbsp Champagne

1 Tbsp Dried Lavender optional

Instructions

Preheat the oven to 350°F. Line a muffin tin with paper liners.
Sift the flour, baking powder, baking soda, and salt. Set aside.
In a blender, process blueberries, coconut milk, champagne, sugar, vanilla, and Lemon Olive Oil.
Mix the dry ingredients with wet ingredients until smooth. Fill cupcake liners 2/3 of the way full with the mixture.
Bake for 18-20 minutes or until an inserted toothpick comes out clean. Transfer to a cooling rack and allow to cool completely.
Beat together butter, olive oil, and powdered sugar for frosting. Then add champagne and mix until smooth and creamy.
Spoon the mixture into a large zip top bag. Cut a small corner off of the bottom.
Pipe frosting onto each cupcake and garnish with a sprinkle of fresh lavender.