Lemon-Rosemary Cupcakes

Yet another adaptation of the amazing Rosemary Olive Oil Cake.  The last adaptation I made was absolutely delicious and a big hit among the friends I shared it with (Olive Oil & Beer Cake).  Today's adaptation was very similar to that one, but I cut the recipe in half, used lemonade instead of beer, and made mini-cupcakes instead of cake.

Lemon-Rosemary Cupcakes

1/2 c lemonade

1/2 c olive oil

1/2 tsp vanilla

2 eggs

1 heaping tsp baking powder

1/4 tsp salt

1/4 c brown sugar

1/2 c white sugar

1/4 c whole wheat flour

1 c flour

1 tsp crushed rosemary

makes approx. 30 mini cupcakes

Bake at 350 for 15 min 

Delightfully light, airy, and refreshing.  

These cupcakes are coming with me to a birthday party for one of my friends.