Olive Oil Cupcakes With Black Currant (Printable)

Light moist olive oil cupcakes with tangy black currant cream cheese frosting—perfect for elegant treats or afternoon tea.

# Ingredient List:

→ 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

# Steps:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large mixing bowl, beat eggs and sugar until pale and fluffy, approximately 2 minutes.
04 - Gradually whisk in olive oil until the mixture is smooth.
05 - Stir in milk, vanilla extract, and lemon zest if using.
06 - Gently fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
07 - Divide batter evenly among cupcake liners, filling each approximately two-thirds full.
08 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - Beat softened butter and cream cheese together until smooth and creamy.
10 - Add powdered sugar gradually while beating until the mixture is fluffy.
11 - Mix in black currant jam, lemon juice, and salt. Beat until fully incorporated and the frosting reaches a light, spreadable consistency.
12 - Once cupcakes are completely cool, frost generously with black currant frosting. Garnish with fresh black currants or additional lemon zest if desired.

# Expert Advice:

01 -
  • They stay impossibly moist for days, no dry crumb in sight—the olive oil is the secret weapon.
  • Black currant frosting feels fancy but tastes like a sophisticated berry jam you've always wanted, tangy and not overly sweet.
  • Perfect excuse to use that good olive oil sitting in your pantry, the one you've been saving for a special moment.
02 -
  • Do not overmix the batter—I learned this the hard way by stirring too enthusiastically and ending up with dense, tough cupcakes that tasted more like pound cake.
  • Both the butter and cream cheese must be truly softened or your frosting will be either lumpy or weeping, so plan ahead and leave them on the counter.
  • Black currant jam comes in varying thicknesses; if yours is very thick, you can warm it slightly to make it spreadable before folding into the frosting.
03 -
  • If your olive oil tastes peppery or grassy, use it—that personality actually makes the cupcakes more interesting, though mild oils work beautifully too.
  • Room-temperature eggs and milk are non-negotiable here; cold ingredients don't incorporate smoothly into the batter and can cause a slightly grainy texture.
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