Olive Oil Cupcakes With Black Currant

The first time I mentioned olive oil in cupcakes, my sister looked at me like I had lost my mind. We were experimenting one rainy Sunday afternoon, tired of the same old butter-based treats, and something about the grassy richness of olive oil felt like it belonged in a dessert. When they came out of the oven, the kitchen smelled incredible—warm vanilla with this subtle herbaceous hint that made everyone pause.

I brought a batch to my book club last month, and the conversation stopped mid-sentence when people took their first bites. Someone asked if they were from some fancy bakery, which honestly felt better than any compliment I have ever received. The way the bright lemon zest plays with that earthy olive oil underneath, it is the kind of dessert that makes people lean in and ask what the secret ingredient is.

Ingredients

• All-purpose flour: The structure builder here, and please do not pack it down when measuring or you will end up with dense little hockey pucks
• Baking powder and baking soda: Both work together to give these their lift, so make sure they are fresh
• Fine sea salt: Just a pinch wakes up all the flavors and balances the sweetness
• Granulated sugar: Creates that tender crumb structure while sweetening, and creaming it with the eggs is crucial for texture
• Large eggs: Must be at room temperature or they will not incorporate properly with the oil
• Extra virgin olive oil: Use a mild, fruity variety rather than something super peppery or the cupcakes will taste like salad
• Whole milk: Also needs to be room temperature to prevent the olive oil from seizing up
• Pure vanilla extract: Do not even think about using imitation here, it makes a noticeable difference
• Lemon zest: Optional but I never skip it because it cuts through the rich oil beautifully
• Unsalted butter: Softened completely so you do not get lumpy frosting
• Cream cheese: Also softened to room temperature, otherwise you will beat it forever and still have tiny specks
• Powdered sugar: Sifting is annoying but necessary unless you want frosting full of stubborn lumps
• Black currant jam or puree: This is what makes the frosting sing, though blackberry works in a pinch
• Lemon juice: Cuts the richness of all that butter and cream cheese
• Salt: Just a pinch in frosting prevents it from being cloyingly sweet

Instructions

Getting your oven ready:

Preheat to 350°F and line your muffin tin with paper liners—doing this first means you will not be scrambling when the batter is ready.

Whisking the dry stuff:

In a medium bowl, combine flour, baking powder, baking soda, and salt until they are evenly distributed.

Creating the base:

Beat eggs and sugar in your large bowl until pale and fluffy, which takes about 2 minutes of serious whisking.

Adding the olive oil:

Pour in that olive oil gradually while whisking, letting it emulsify into the egg mixture until everything looks smooth and glossy.

Bringing in the liquids:

Stir in the milk, vanilla, and lemon zest until everything is beautifully combined.

The gentle fold:

Gently fold those dry ingredients into the wet mixture until just combined—stop as soon as you no longer see flour streaks.

Filling the liners:

Divide the batter among your cupcake liners, filling each about two-thirds full so they have room to rise without overflowing.

The bake:

Bake for 16 to 18 minutes until a toothpick comes out clean, then let them cool in the pan for 5 minutes before moving them to a wire rack.

Making the frosting base:

Beat the softened butter and cream cheese together until completely smooth—this takes longer than you think, so be patient.

Adding sweetness:

Gradually add the powdered sugar while beating, letting it fully incorporate before adding more.

The black currant magic:

Mix in the black currant jam, lemon juice, and salt until the frosting turns this gorgeous pale purple and becomes light and spreadable.

Frosting time:

Once those cupcakes are completely cool—do not rush this or the frosting will melt—frost them generously and garnish with extra currants or lemon zest if you are feeling fancy.

Save

My daughter asked if we could make these for her birthday instead of a regular cake, and honestly, seeing her little face light up when she saw that gorgeous purple frosting was better than any store-bought celebration. They have become our special occasion treat, the thing everyone asks for when they come over.

Choosing Your Olive Oil

I learned this lesson the hard way when I used a super intense, peppery olive oil from that fancy shop downtown. The cupcakes tasted like something you would put on a salad, and while my husband politely ate them, nobody went back for seconds. Now I reach for a mild, fruity extra virgin olive oil—something that whispers rather than screams. The oil still does its job keeping everything tender, but it does not overpower the delicate vanilla and lemon notes.

Frosting Like a Pro

The first time I made this frosting, I was so impatient I tried to spread it on slightly warm cupcakes and watched in horror as it slid right off onto the counter. Let everything come to room temperature and your frosting will be thick, fluffy, and cooperative. If your kitchen is particularly warm, you might need to pop the frosted cupcakes in the fridge for 10 minutes to set everything up.

Making Them Your Own

Once you have the basic recipe down, these cupcakes are surprisingly forgiving and playful. I have swapped the black currant for raspberry when I could not find jam at the store, and while the color was more pink than purple, the flavor was still fantastic. In the summer, I sometimes add fresh thyme to the batter—herb and olive oil are best friends, and it makes these feel even more special.

• Try orange zest instead of lemon for a slightly warmer, sweeter profile
• A splash of prosecco in the frosting makes these incredibly elegant for dinner parties
• These actually freeze beautifully unfrosted, so you can bake ahead and frost fresh

Save

There is something deeply satisfying about serving a dessert that surprises people just a little. These cupcakes have become my go-to for moments when I want to make something that feels both comforting and slightly unexpected.

Questions & Answers

→ What does olive oil add to cupcakes?

Olive oil creates exceptionally moist cupcakes with a tender crumb. Unlike butter, which solidifies at room temperature, olive oil stays liquid, keeping these soft and fresh for days. Use a mild variety for subtle flavor.

→ Can I use blackberry jam instead of black currant?

Absolutely. Blackberry, raspberry, or even cherry jam work beautifully as substitutes. The flavor profile will shift slightly, but you'll still get that lovely tart fruit element balancing the sweet cream cheese frosting.

→ How should I store these?

Keep frosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The olive oil helps maintain moisture. Bring chilled cupcakes to room temperature before serving for the best texture and flavor.

→ Why is my frosting too runny?

This usually happens if the butter or cream cheese is too soft, or if the jam contains excess liquid. Chill the frosting for 15-20 minutes to firm it up, or add more powdered sugar one tablespoon at a time until you reach spreadable consistency.

→ Can I make these ahead of time?

Bake the cupcakes up to 2 days in advance; store unfrosted in an airtight container. You can also freeze unfrosted cupcakes for up to 3 months. Make the frosting separately and assemble just before serving for the freshest taste and presentation.