Olive Oil Cupcakes Black Currant Frosting (Printable)

Light olive oil cupcakes with tangy black currant cream cheese frosting. An elegant dessert perfect for afternoon tea.

# What You 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

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

# Expert Tips:

01 -
  • They stay impossibly moist for days, so you can make them ahead without worry.
  • The olive oil gives them a subtle sophistication that regular butter cupcakes just can't match.
  • Black currant and lemon together taste like something from a fancy European bakery, but it's totally achievable at home.
02 -
  • Room temperature ingredients are non-negotiable—cold eggs and milk won't mix smoothly into the batter, and you'll end up with a gritty, separated mess.
  • Folding, not stirring, is the secret to tender cupcakes; aggressive mixing turns them into little hockey pucks.
03 -
  • If you can't find black currant jam, blackberry or even raspberry works beautifully, though the flavor will be slightly sweeter.
  • A light hand with the lemon zest in the cake goes a long way—you want brightness, not a lemon cake masquerading as something else.
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