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Lemon-Laced Artichoke Cupcakes next to a bowl of artichoke hearts.

Lemon-Laced Artichoke Cupcakes

Meg van der Kruik
Our artichoke cupcakes are quick and easy to make with no special equipment needed! Jarred artichokes packed in water or thawed frozen artichoke hearts really shine in these subtly spiced cupcakes with cream cheese frosting. If you prefer more of a muffin-style treat, simply omit the cream cheese icing. The spiced artichoke cupcake is equally as delicious on its own as breakfast as it is iced as dessert.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Course Dessert
Cuisine American
Servings 10 large cupcakes
Calories 543 kcal

Ingredients
  

For the Lemon-Laced Artichoke Cupcake Batter

  • 1 cup California artichokes jarred artichokes packed in water or thawed frozen artichoke hearts
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 lemon, zested, and juiced
  • 2 tablespoons water
  • 1/4 cup canola oil
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 1/3 cup all-purpose flour, sifted or gluten free all-purpose flour, sifted
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon coarse kosher salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom

For the optional Cream Cheese Icing

  • 1/2 cup salted butter, softened
  • 8 ounces cream cheese brick-style, not spreadable, softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon coarse kosher salt
  • 3 1/2 cups powdered sugar
  • lemon zest for garnish

Instructions
 

To make the Lemon-Laced Artichoke Cupcake

  • Preheat the oven to 350°F and line a muffin with liners.
    This recipe will make 1 dozen standard cupcakes or 10 large cupcakes
  • Finely mince the artichoke hearts into very small uniform pieces. Set aside.
    If desired, you can do this in a food processor fitted with the 'S' blade.
  • In a large bowl whisk together the eggs, vanilla extract, lemon zest, lemon juice, water, and oil.
  • In another bowl whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and cardamom.
  • Mix the wet ingredients into the dry ingredients, whisking to combine. Then gently fold in the minced artichokes with a spatula until they are completely incorporated into the batter.
  • Fill the prepared muffin tins with the batter then transfer to the preheated oven to bake for 20-25 minutes.
  • Once the muffins are baked through, transfer them to a wire rack to cool completely.

To make the optional Cream Cheese Icing

  • In the bowl of a stand mixer fitted with the paddle combine the softened butter and cream cheese. Beat until creamy, well-combined, and lump-free.
  • Add vanilla extract and salt, mix to combine.
  • With the mixer on low, gradually add the powdered sugar until completely combined.
  • Frost cupcakes as desired.

Notes

Adapted from Savory Spin

Nutrition

Calories: 543kcalCarbohydrates: 79gProtein: 5gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 80mgSodium: 665mgPotassium: 84mgFiber: 1gSugar: 63gVitamin A: 637IUVitamin C: 1mgCalcium: 56mgIron: 1mg
Keyword artichoke cupcake, canned artichoke, canned artichoke recipe, cupcake, dessert
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