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Nutrition Facts
Serving Size 98 g
(Approx. 12 Servings)
Amount Per Serving
Calories 350 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 270 mg 11%
Total Carbohydrate 59 g 20%
Dietary Fiber 0 g 0%
Sugars 26 g
Protein 3 g
Vitamin A 8% Iron 4%
Vitamin C 2% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Lemon Basil Frosted Cupcakes
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Serves
12  People

Ingredients

Recipe makes 12 Servings

1 1/2 cup(s) all purpose flour
1 1/2 cup(s) granulated sugar
1 Tsp baking powder
1/4 Tsp baking soda
1 Tsp salt
2/3 cup(s) extra virgin olive oil
2 large eggs
1 Tbsp vanilla extract
1/3 cup(s) milk
1 pkg. H-E-B Lemon Basil Frosting Mix
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Instructions

1
Preheat oven to 375ºF.
2
In a bowl combine flour, sugar, baking powder, baking soda, and salt.
3
In a separate bowl combine olive oil, eggs, vanilla, and milk. Gently mix.
4
Add wet ingredients to dry ingredients and mix just until blended.
5
Scoop batter into well greased or papered muffin tins until cups are 3/4 full.
6
Bake 20 minutes or until a toothpick inserted in center of cupcakes comes out clean.
7
Remove cupcakes from tin to a rack to cool completely before icing.
8
Chef's note: Olive oil cake is more dense that regular cake so it doesn't rise as much. Also note that overfilling muffin cups will yield a cupcake with a flat top.

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