Olive Oil Cupcakes With Black Currant (Print)

Light olive oil cupcakes with tangy black currant cream cheese frosting for an elegant dessert.

# Ingredients:

→ Olive Oil Cupcakes

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon fine sea salt
05 - 3/4 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 1/2 cup extra virgin olive oil
08 - 1/2 cup whole milk, room temperature
09 - 1 teaspoon pure vanilla extract
10 - Zest of 1 lemon, optional

→ Black Currant Frosting

11 - 1/2 cup unsalted butter, softened
12 - 4 ounces cream cheese, softened
13 - 2 cups powdered sugar, sifted
14 - 1/4 cup black currant jam or puree
15 - 1 teaspoon lemon juice
16 - Pinch of salt

# Instructions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat eggs and sugar until pale and fluffy, approximately 2 minutes.
04 - Gradually whisk extra virgin olive oil into the egg mixture until smooth and emulsified.
05 - Stir in milk, vanilla extract, and lemon zest if using until combined.
06 - Gently fold dry ingredients into wet mixture until just combined. Avoid overmixing to maintain a tender crumb.
07 - Divide batter evenly among cupcake liners, filling each approximately two-thirds full.
08 - Bake for 16 to 18 minutes until a toothpick inserted into the center comes out clean.
09 - Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10 - Beat softened butter and cream cheese together until smooth and creamy.
11 - Gradually add powdered sugar to the butter mixture, beating until light and fluffy.
12 - Mix in black currant jam, lemon juice, and salt. Beat until fully incorporated and frosting reaches a spreadable consistency.
13 - Once cupcakes are completely cool, frost generously with black currant frosting. Garnish with fresh black currants or lemon zest if desired.

# Pro Tips:

01 -
  • The olive oil keeps these cupcakes impossibly moist without any heaviness, so they're perfect for people who think they don't like cupcakes.
  • Black currant frosting feels fancy enough for a dinner party but tastes like something you'd crave on a random Tuesday afternoon.
  • Everything comes together in under an hour, including cooling time, which means you can make these when inspiration strikes instead of planning weeks ahead.
02 -
  • Room temperature ingredients are non-negotiable—cold eggs and milk actually change how the batter emulsifies and can result in a grainy, dense crumb that nobody will enjoy.
  • The black currant frosting can separate if you overmix it or if the cream cheese is too cold when you start, so beat it just until combined and spreadable, then stop before it breaks.
03 -
  • A light hand with the mixer when combining dry and wet ingredients is the secret to a tender crumb that melts on your tongue rather than sitting like a brick in your stomach.
  • Black currant jam can be hard to find, but specialty food stores or online shops always have it—and honestly, it's worth the hunt because the flavor is truly special and worth seeking out.
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