Save Experience the perfect balance of sophisticated fruitiness and creamy indulgence with these Olive Oil Cupcakes. The extra virgin olive oil creates a light, moist crumb that is beautifully complemented by a tangy black currant cream cheese frosting, making them an ideal choice for an elegant afternoon tea or a special celebration.
Save These cupcakes offer a modern European twist on classic baking, utilizing the richness of olive oil and the bright, tart notes of lemon and black currant to create a dessert that is as beautiful as it is delicious.
Ingredients
- For the Olive Oil Cupcakes:
- 1 1/2 cups (190 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup (120 ml) extra virgin olive oil
- 1/2 cup (120 ml) whole milk, at room temperature
- 1 tsp pure vanilla extract
- Zest of 1 lemon (optional, for brightness)
- For the Black Currant Frosting:
- 1/2 cup (115 g) unsalted butter, softened
- 4 oz (115 g) cream cheese, softened
- 2 cups (240 g) powdered sugar, sifted
- 1/4 cup (60 g) black currant jam or puree
- 1 tsp lemon juice
- Pinch of salt
Instructions
- 1. Preparation
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- 2. Whisk Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- 3. Combine Wet Ingredients
- In a large bowl, beat the eggs and sugar until pale and fluffy, about 2 minutes. Gradually whisk in olive oil until smooth, then stir in milk, vanilla extract, and lemon zest if using.
- 4. Mix Batter
- Gently fold the dry ingredients into the wet mixture until just combined—do not overmix.
- 5. Bake
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean.
- 6. Cool
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- 7. Prepare Frosting
- Beat the butter and cream cheese together until smooth. Add powdered sugar gradually, beating until fluffy. Mix in black currant jam, lemon juice, and salt until light and spreadable.
- 8. Finish and Garnish
- Once cupcakes are cool, frost generously with the black currant frosting. Garnish with extra black currants or lemon zest if desired.
Zusatztipps für die Zubereitung
To ensure a light and airy texture, be careful not to overmix the batter once the dry ingredients are added. For the frosting, always sift your powdered sugar to avoid any lumps, ensuring a silky smooth finish that is easy to pipe or spread.
Varianten und Anpassungen
If you prefer a more subtle flavor, you can use a mild olive oil instead of a robust extra virgin variety. If black currant jam is difficult to find, it can be easily substituted with blackberry or raspberry jam for a similarly fruity experience.
Serviervorschläge
For an elegant presentation, garnish each cupcake with a few fresh black currants or a delicate twist of lemon zest. These cupcakes pair exceptionally well with an off-dry sparkling wine or a fragrant cup of Earl Grey tea.
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With approximately 295 calories per cupcake, these treats offer a satisfyingly rich flavor profile. Remember to double-check your jam and packaged ingredients for any allergen concerns, especially regarding gluten, eggs, and dairy.
Recipe Questions & Answers
- → Can I taste the olive oil in these cupcakes?
Extra virgin olive oil adds subtle fruity notes while keeping crumb moist. Use mild olive oil if you prefer neutral flavor.
- → What can I substitute for black currant jam?
Blackberry or raspberry jam work beautifully. The tart berry flavor complements the creamy frosting equally well.
- → How should I store these cupcakes?
Keep refrigerated in an airtight container for up to 4 days. Bring to room temperature 20 minutes before serving.
- → Can I make these as a layer cake instead?
Yes, this batter makes two 8-inch rounds. Bake 25-30 minutes and adjust cooling time accordingly.
- → Why are my cupcakes dense?
Overmixing develops gluten, making texture tough. Fold dry ingredients gently until just combined for light, tender results.