Olive Oil Cupcakes Black Currant Frosting (Printable)

Light moist cupcakes with extra virgin olive oil and tangy black currant cream cheese frosting

# What You'll Need:

→ 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, at room temperature
07 - 1/2 cup extra virgin olive oil
08 - 1/2 cup whole milk, at 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

# Directions:

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.
03 - In a large bowl, beat eggs and sugar until pale and fluffy, approximately 2 minutes.
04 - Gradually whisk olive oil into the egg mixture until smooth.
05 - Stir in milk, vanilla extract, and lemon zest if using.
06 - Gently fold dry ingredients into wet mixture until just combined, avoiding overmixing.
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 center emerges clean. Cool in pan for 5 minutes, then transfer to wire rack for complete cooling.
09 - Beat softened butter and cream cheese together until smooth and creamy.
10 - Gradually add powdered sugar while beating until frosting is fluffy.
11 - Mix in black currant jam, lemon juice, and salt, beating until fully incorporated and spreadable.
12 - Once cupcakes are completely cooled, frost generously with black currant frosting. Garnish with fresh black currants or additional lemon zest if desired.

# Expert Advice:

01 -
  • These cupcakes stay moist for days because olive oil keeps them tender in a way butter sometimes can't.
  • The black currant frosting tastes like something from a fancy patisserie but comes together in under ten minutes.
  • They're the kind of dessert that makes afternoon tea feel like an occasion, even on a Tuesday.
02 -
  • Room temperature ingredients aren't just a suggestion—cold eggs and milk won't emulsify properly with the oil, leaving you with a grainy batter.
  • Black currant frosting can separate if you overmix it after adding the jam, so mix just until combined and stop immediately.
03 -
  • If your frosting looks too soft, refrigerate it for fifteen minutes before frosting—it'll hold its shape better without being difficult to spread.
  • These pair beautifully with Earl Grey tea or a dry sparkling wine, which sounds fancy but honestly just makes afternoon feel special.
Go Back