Name: Olive Oil Cupcakes with Rainbow Mascarpone Buttercream
Total time: 60 min
Yield: 12 cupcakes
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup extra virgin olive oil; 3/4 cup water; 1/2 cup sugar; 1 lemon (juiced); 2 teaspoons vanilla extract; 1 cup unsalted butter (at room temperature); 3/4 cup mascarpone cheese (at room temperature); 4 cups powdered sugar; 2 teaspoons vanilla extract; McCormick Color from Nature Food Colors