Olive Oil Cupcakes With Black Currant Frosting (Printable)

Light, moist olive oil cupcakes 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

# Method:

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. Do not overmix.
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 comes out clean. Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
08 - Beat softened butter and cream cheese together until smooth and creamy.
09 - Add powdered sugar gradually while beating until frosting becomes 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 -
  • They're elegant enough to serve at tea time but casual enough for a random Tuesday afternoon craving.
  • The olive oil keeps them moist for days, which means you actually get to enjoy them beyond the first hour of baking.
  • Black currant frosting feels luxe and different without requiring any obscure ingredients or culinary school training.
02 -
  • Room temperature ingredients are non-negotiable here—cold eggs and milk won't emulsify properly with the oil, leading to a grainy batter that never quite recovers.
  • Overmixing the batter is the quickest way to turn these tender cupcakes into hockey pucks, so fold gently and stop as soon as you don't see flour streaks.
  • The frosting needs softened butter and cream cheese, not cold ones—if either is too firm, your frosting will be lumpy and deflate your beautiful presentation.
03 -
  • Sifting the powdered sugar really does prevent lumps in the frosting, and it takes about 30 seconds—absolutely worth it for the silky result.
  • If your black currant frosting seems too dark or tart, you can lighten it with a tiny squeeze of honey or add another tablespoon of powdered sugar.
  • Invest in an offset spatula for frosting these—it makes the application so much easier and prettier than trying with a regular knife.
Return