Lemon & Rosemary Cupcakes

makes 18

This recipe celebrates the Hanukkah oil miracle by using a large amount of robust olive oil. Visit your closest independent olive oil store to find high-quality oils.

3 Tbsp. fresh lemon juice
1 Tbsp. fresh lemon zest
1½ cups olive oil
3 sprigs fresh rosemary: 2 whole and 1 tsp. leaves minced fine
3 cups all-purpose flour
2 tsp. baking powder
2 tsp. salt
1 cup powdered sugar
1 cup granulated sugar
1 Tbsp. local honey
3 large eggs
½ cup milk
Your favorite cream cheese frosting

In a small bowl, combine lemon juice and zest; let steep for 1 hour. Heat olive oil gently in a small pan; before it shimmers, turn off heat and add 2 sprigs rosemary. Set aside to cool and steep. Preheat oven to 375°; line a cupcake pan with paper liners.

When olive oil is cool, remove rosemary sprigs. In a medium bowl, sift together flour, baking powder, and salt. In another medium bowl, whisk together lemon zest mixture, olive oil, powdered and granulated sugars, honey, and minced rosemary. Add eggs to olive oil mixture and whisk to combine. Gradually whisk in flour mixture. Add milk and combine until smooth.

Fill each cupcake liner ¾ full; bake 25–30 minutes, until cupcakes are golden brown and a toothpick comes out clean. Allow to cool and top with your favorite frosting.