Olive Oil Cupcakes With Black Currant Frosting (Print Version)

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

# What You 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

# Directions:

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 until evenly distributed.
03 - In a large mixing 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 fully incorporated.
05 - Stir in whole milk, vanilla extract, and lemon zest if using, blending until combined.
06 - Gently fold the dry ingredient mixture into the wet mixture using a spatula until just combined, avoiding overmixing.
07 - Distribute 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 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 - Add powdered sugar gradually while beating until the mixture reaches a fluffy consistency.
11 - Mix in black currant jam, lemon juice, and salt, beating until fully incorporated and spreadable.
12 - Once cupcakes have cooled completely, generously apply black currant frosting. Garnish with fresh black currants or additional lemon zest if desired.

# Expert Tips:

01 -
  • The olive oil keeps these incredibly moist without any heaviness, so they stay tender even days later.
  • Black currant frosting tastes like a sophisticated secret—tangy enough to cut through sweetness, pretty enough to impress.
  • You can make them in under an hour from start to finish, which makes elegant desserts actually doable on a weeknight.
02 -
  • Room temperature ingredients are non-negotiable—cold eggs won't emulsify with oil smoothly, and cold cream cheese will never beat to a fluffy frosting no matter how long you whip it.
  • The moment you see no white streaks of flour is when you stop folding, even if it feels like you should keep going—one extra fold can transform your tender cupcakes into something chewy and tough.
  • Black currant jam varies wildly in tartness and thickness, so taste the frosting before spreading and adjust with a bit more lemon juice or sugar depending on what you're using.
03 -
  • If black currant jam seems too thick, warm it slightly or whisk in a teaspoon of milk so it incorporates smoothly into the frosting.
  • An offset spatula makes frosting these look professional—it's one tool that genuinely changes how your cupcakes look without requiring any special skill.
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