Olive Oil Black Currant Cupcakes (Printer view)

Light, moist olive oil cupcakes with tangy black currant cream cheese frosting for an elegant treat.

# 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

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners and set aside.
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 extra virgin olive oil into the egg mixture until smooth and fully combined.
05 - Stir in milk, vanilla extract, and lemon zest if using.
06 - Gently fold dry ingredients into wet mixture until just combined, being careful not to overmix the batter.
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 light and fluffy.
11 - Mix in black currant jam, lemon juice, and salt, beating until fully incorporated and frosting reaches spreadable consistency.
12 - Once cupcakes are completely cool, frost generously with black currant frosting. Garnish with fresh black currants or lemon zest if desired.

# Expert Suggestions:

01 -
  • The olive oil keeps these cupcakes moist for days, unlike traditional butter versions that can turn dry by day two.
  • Black currant frosting is tart enough that you won't need to add extra sugar cravings—it actually feels elegant enough to serve at dinner parties.
  • The whole process takes less than an hour from oven to finished cupcake, so you can make these on a whim.
02 -
  • Room temperature ingredients are non-negotiable here—cold eggs and milk won't blend smoothly with the oil, and you'll end up with a separated, curdled-looking batter.
  • The black currant frosting will look darker and more vibrant than you expect, but that's exactly right—it should taste tart enough to balance the sweetness of the cupcake.
03 -
  • If your frosting seems too soft, refrigerate it for fifteen minutes before frosting—it'll be easier to work with and less likely to slide around on the cupcakes.
  • A small offset spatula and a steady hand transform frosting into something that looks professionally done, even if you've never decorated a cupcake before.
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