Cupcakes & Muffins

Below you will find recipes for cupcakes and muffins that feature doTERRA essential oils and essential oil blends.  By using these recipes, you will have a special sweet to enjoy while still receiving the therapeutic and healing properties of essential oils.  For full-size cakes, visit the Cakes & Cookies page.

Enjoy!

triple citrus cupcakes

  • 1 c. (2 sticks) unsalted butter, room temperature
  • 2 c sugar
  • 6 eggs
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 3 c flour
  • 20 drops each of doTERRA tangerine, lemon, and lime essential oils

Preheat oven to 325 degrees.  Line muffin tins with paper liners.

With an electric mixer on medium speed, cream butter and sugar until fluffy.  Add vanilla.  Add eggs, two at a time, until completed incorporated.  Make sure to scrape down the sides of the bowl when necessary.  Add all drops of tangerine, lemon, and lime essential oils.  Reduce speed to low.  Add baking soda and flour in batches.  Beat mixture together until completely incorporated.

Divide batter evenly among lined cups, filling each 3/4 full.  Make sure to tap the muffin tins on the countertop to distribute the batter and eliminate air bubbles.  Bake, rotating the tins halfway through, until a toothpick comes out clean – about 15 minutes.  After tins have cooled for about 10 minutes, turn out cupcakes onto cooling racks to cool completely.

Frosting:

  • 8 oz cream cheese, room temperature
  • 1/2 c (1 stick) unsalted butter, room temperature
  • 1 tsp vanilla
  • 1 c confectioner’s sugar, sifted
  • 16 drops each of doTERRA tangerine, lemon, and lime essential oils
  • zest of tangerine (or orange), lemon, and lime (optional)

With an electric mixer on medium speed, cream butter and cream cheese until fluffy. Add vanilla.  Reduce speed and slowly add the confectioner’s sugar.  Once smooth, divide the frosting evenly into three separate bowls (about 2/3 c. in each bowl).  Add 16 drops of tangerine essential oil to one bowl, 16 drops of lemon essential oil to the next bowl, and 16 drops of lime essential oil to the last bowl.  Stir the frosting until all of the oil is incorporated.

Divide the cooled cupcakes evenly and frost 1/3 with the tangerine frosting, 1/3 with the lemon frosting, and 1/3 with the lime frosting.  Gather the zest from 1 tangerine/orange, lemon, and lime and sprinkle over the corresponding cupcake to garnish (optional).

Yields about 2 1/2 dozen cupcakes.  From the Summer Sensations recipe website at http://www.doterra.com/summersensation.

tangerine cupcakes

  • 1 1/2 c all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 stick unsalted butter, softened
  • 1 c sugar
  • 2 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 2/3 c whole milk, at room temperature
  • 1 drop of doTERRA tangerine essential oil

Preheat the oven to 350 degrees.  Line a 12 cup muffin pan with paper liners.  Whisk the flour, baking powder, and salt in a bowl.  Beat the butter and sugar in a stand mixer fitted with the paddle attached on medium-high speed until fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed.  Beat in the vanilla.  Reduce the mixer speed to medium-low, beat in half of the flour mixture, all of the milk, and then the remaining flour mixture until just combined.

Divide the batter among the muffin cups, filling each 3/4 of the way full.  Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 – 20 minutes, rotating the pan halfway through.  Transfer the pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool completely.  Top with frosting.

Frosting:

  • 1 8 oz. stick of cream cheese
  • 1 stick unsalted butter, softened
  • 1 Tbs vanilla extract
  • 4 c powdered sugar
  • 2 – 3 drops doTERRA tangerine essential oil
  • for color: use 9 red drops and 10 yellow drops

In a large bowl mix the cream cheese, butter, and vanilla.  Add one cup of powdered sugar at a time, beat until completely combined.  Add 2 – 3 drops of doTERRA tangerine essential oil (to taste), add food coloring.  From the Summer Sensations recipe website at http://www.doterra.com/summersensation.

tangerine and almond poppy seed muffins with tangerine glaze

  • 3 c flour
  • 2 1/2 c sugar
  • 5 tsp poppy seeds
  • 2 tsp baking powder
  • 1 tsp salt
  • 3 eggs
  • 1 c milk
  • 1/2 c orange juice
  • 1 c vegetable oil
  • 1 tsp almond extract
  • 10 drops doTERRA tangerine essential oil

Glaze:

  • 3/4 c powdered sugar
  • 1 tsp fresh tangerine juice
  • 4 drops doTERRA tangerine essential oil

In a large bowl, combine the flour, sugar, poppy seeds, baking powder, and salt.  In another bowl, beat the eggs, milk, oils, and extract.  Stir into dry ingredients just until moistened.  Fill greased muffin cups two-thirds full.  Bake at 350 degrees for 22 – 25 minutes or until a toothpick comes out clean.  Cook for 5 minutes before removing from pans to wire racks.  Combine glaze ingredients, spoon over warm muffins.  (Optional: top with tangerine zest)  From the Summer Sensations recipe website at http://www.doterra.com/summersensation.

Grapefruit Cupcakes

Cake:

  • 2/3 cup soy milk
  • 1 tsp apple cider vinegar
  • 2/3 cup agave nectar
  • 1/3 cup sunflower oil
  • 2 tsp vanilla extract
  • 2/3 cup all-purpose flour
  • 2/3 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of fine sea salt
  • 3-4 drops of grapefruit essential oil

Frosting:

  • 8 ounces of cream cheese
  • 1 1/2 cups of powdered sugar
  • 1 stick of butter, softened
  • 3 drops of grapefruit essential oil

Preheat oven to 325.  Line a 12-cup muffin tin or 24 mini muffin tin with paper liners.  Combine milk and vinegar in a medium bowl, until mixture bubbles.  Add agave nectar, oil, and vanilla, and stir.  In a separate bowl, combine the flours, baking powder, baking soda, and salt.  Add wet ingredients to dry ingredients, mixing until no lumps remain.  Pour batter into muffin tin and bake for 18 to 22 minutes or until a toothpick inserted in the center of one cupcake comes out clean and the tops are slightly springy when pressed.  Cool the cupcakes before frosting.  Cream together the frosting ingredients and put in pastry bag or Ziploc bag to frost the cupcakes.  Substitution Tip: If you don’t have all of the ingredients for the cupcakes, use a white or yellow cake box mix, but don’t forget the grapefruit essential oil.  From the doTERRA Living magazine, Spring 2012 edition (submitted by Kylie Edgerly).

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