Olive Oil Cupcakes With Black Currant (Printable)

Moist olive oil cupcakes topped with tangy black currant cream cheese frosting—perfect for elegant desserts.

# 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, 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

# Step-by-step 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. 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 just combined.
06 - Gently fold dry ingredients into wet mixture until just combined. Avoid overmixing to maintain cupcake texture.
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 pan for 5 minutes, then transfer to 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 frosting becomes fluffy and light.
11 - Mix in black currant jam, lemon juice, and salt. Beat until fully incorporated and frosting is spreadable.
12 - Once cupcakes are completely cool, frost generously with black currant frosting. Garnish with fresh black currants or lemon zest if desired.

# Expert Advice:

01 -
  • The olive oil keeps these impossibly moist and tender without tasting heavy or greasy.
  • That black currant frosting is sophisticated enough to impress, yet tastes like a secret you've been keeping.
  • They come together in under an hour, which means you can absolutely make these on a weeknight and pretend you spent all day baking.
02 -
  • Room temperature ingredients are not a suggestion—cold eggs and milk will cause the batter to separate or not blend smoothly, and you'll taste the difference in the final crumb.
  • Black currant jam varies wildly in sweetness and tartness between brands, so taste your frosting before declaring it finished and adjust the lemon juice or sugar if needed.
  • Overmixing the batter even slightly creates tough, dense cupcakes that won't have that tender, feathery crumb that makes these special.
03 -
  • Invest in a mild, fruity olive oil for the cupcakes themselves—aggressive, peppery oils can overpower the delicate lemon and vanilla notes.
  • Sift your powdered sugar for the frosting before adding it to the butter and cream cheese, which prevents lumps and gives you a silky, spreadable result without extra beating.
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