La Colazione, Italian Breakfast

A Sweet Start to Summer with Lemon Olive Oil Cupcakes.

In Italy, the morning begins not with eggs and bacon, but with something far lighter and infinitely more joyful: a sweet bite alongside a strong cup of coffee. Known as La Colazione, this breakfast tradition is an invitation to savor the sweetness of life – whether it’s a biscotto dipped in cappuccino, a slice of olive oil cake, or a spoonful of velvety lemon cream spread over crisp toast.

For our La Colazione Summer Box, we wanted to capture that feeling of slow mornings in Italy. To do so, we partnered with Bebe Carminito, a San Francisco–based food stylist, recipe developer, and cookbook author who specializes in bringing Italian flavors and stories to life. Her recipes for this release embody the essence of Italian breakfast – light, citrusy, and celebratory.

Among them, one stands out as a new summer favorite: Lemon Olive Oil Cupcakes topped with Sicilian Lemon Cream.

Bebe’s Take on Lemon Cupcakes

“I love anything lemony, some might even call me a lemonista,” Bebe says with a smile. “These lemon olive oil cupcakes are ideal even for breakfast, to take on a picnic, or serve at a luncheon for dessert. I find that placing the jar of lemon cream in the refrigerator at least for an hour up to overnight makes it a little more velvety and spreadable. These can also be dusted delicately with powdered sugar with a small sifter, just be sure that they are completely cooled prior to the lemon cream or finishing with powdered sugar.”

Her recipe transforms the traditional Italian olive oil cake into something lighter, portable, and irresistibly summery. The secret? Our Tenuta Sant’Ilario Lemon Olive Oil, pressed with fresh lemons, and the Aledi Bronte Lemon Cream, made in Sicily, with its custard-like texture and bright, tangy sweetness.

Lemon Olive Oil Cupcakes with Sicilian Lemon Cream

Recipe by Bebe Carminito
Makes 12 | Serves 12

Ingredients

• 1 ½ cups (165 g) all-purpose flour, sifted
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt, preferably Diamond Crystal
• ½ cup (125 ml) olive oil
• ¼ cup (60 ml) lemon olive oil (featured in box)
• ¾ cup (130 g) organic cane sugar
• 2 brimming tablespoons fresh lemon zest (about 2 large lemons)
• 2 tablespoons (30 ml) fresh lemon juice
• ½ teaspoon almond extract
• 2 large eggs, room temperature
• ¾ cup (210 ml) sour cream or crème fraîche, room temperature
• Aledi Bronte Lemon Cream (featured in box)

Instructions

1. Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin.
2. In a large bowl, mix flour, baking powder, baking soda, and salt. Set aside.
3. In a medium bowl, whisk olive oil, lemon olive oil, sugar, lemon zest, lemon juice, and almond extract. Add eggs one at a time and whisk until smooth.
4. Make a well in the dry mixture. Add the liquid ingredients, mixing gently with a spatula. Fold in sour cream until just combined (do not overmix).
5. Divide evenly into the muffin tin (a standard ice cream scoop works well).
6. Bake 20 minutes, until a toothpick inserted comes out clean or with moist crumbs.
7. Cool in tin 5 minutes, then transfer to a rack. Let cool 1 hour before frosting.
8. To finish: spread with lemon cream using an offset spatula, or dust with powdered sugar once cooled.

Store in an airtight container in the refrigerator up to 4 days.

A Taste of Italian Morning

With their golden crumb and sunlit lemon flavor, these cupcakes embody the heart of La Colazione: a simple pleasure meant to be shared. Serve them with espresso for breakfast, pack them for a summer picnic, or bring them to the table as a light dessert after dinner.

With Bebe’s recipes and the carefully chosen specialties in this box, our hope is that your mornings feel a little more Italian—bright, sweet, and full of warmth.