Olive Oil Cupcakes With Black Currant (Printable Version)

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

# Components:

→ 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

# Preparation steps:

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. Gradually whisk in olive oil until smooth.
04 - Stir in milk, vanilla extract, and lemon zest if using.
05 - Gently fold dry ingredients into wet mixture until just combined. Avoid overmixing.
06 - Divide batter evenly among cupcake liners, filling each approximately two-thirds full.
07 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center emerges clean. Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
08 - Beat butter and cream cheese together until smooth and creamy.
09 - Add powdered sugar gradually, beating until fluffy.
10 - Mix in black currant jam, lemon juice, and salt. Beat until fully incorporated and frosting reaches light, spreadable consistency.
11 - Once cupcakes are completely cool, frost generously with black currant frosting. Garnish with additional black currants or lemon zest if desired.

# Expert Advice:

01 -
  • The olive oil keeps these impossibly moist and tender without that heavy butter density, making them feel lighter than they actually are.
  • Black currant and lemon create this sophisticated tang that makes people pause mid-bite and ask what they're tasting, which never gets old.
02 -
  • Room temperature ingredients are non-negotiable here—cold milk and eggs won't emulsify properly with the oil, resulting in a grainy or separated batter that won't rise well.
  • Black currant jam varies wildly in sweetness depending on the brand, so taste your frosting and adjust sugar or lemon juice to your preference rather than following the recipe blindly.
03 -
  • Measure your flour by spooning it into the cup and leveling it off rather than scooping directly from the bag—this prevents compacting and keeps your cupcakes from turning dense.
  • If your frosting splits or looks grainy when you add the jam, a tablespoon of milk beaten in slowly will bring it back together smoothly every time.
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