Olive Oil Cupcakes With Black Currant (Printable format)

Light, moist olive oil cupcakes with tangy black currant cream cheese frosting—elegant and sophisticated.

# What You’ll Need:

→ 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

→ 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 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl until evenly distributed.
03 - Beat eggs and sugar in a large bowl until pale and fluffy, approximately 2 minutes. Gradually whisk in olive oil until fully incorporated and smooth.
04 - Stir in milk, vanilla extract, and lemon zest until combined.
05 - Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
06 - Divide batter evenly among cupcake liners, filling each about two-thirds full.
07 - 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 a wire rack to cool completely.
08 - Beat butter and cream cheese together until smooth and creamy.
09 - Gradually add powdered sugar while beating until fluffy.
10 - Mix in black currant jam, lemon juice, and salt. Beat until fully incorporated and frosting is light and spreadable.
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 cupcakes incredibly moist for days, unlike traditional versions that dry out
  • Black currant frosting adds this sophisticated tang that balances the sweetness perfectly
02 -
  • Room temperature ingredients are not optional here, they make or break the texture of both cupcakes and frosting
  • Overmixing the batter will make these tough, so treat it gently once the dry ingredients hit the wet
03 -
  • Use a kitchen scale if you have one—flour measurements vary wildly depending on how you scoop
  • The black currant jam must be smooth puree or strain it through a sieve so you do not get seeds in your frosting
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