Olive Oil Black Currant Cupcakes (Printable)

Light, moist cupcakes with extra virgin olive oil and tangy black currant cream cheese frosting—an elegant dessert for afternoon tea.

# 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

→ 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 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat eggs and sugar until pale and fluffy, approximately 2 minutes.
04 - Gradually whisk in olive oil until mixture is smooth and emulsified.
05 - Stir in milk, vanilla extract, and lemon zest until combined.
06 - Gently fold dry ingredients into wet mixture until just combined. Avoid overmixing.
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 a 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 is fluffy and light.
11 - Mix in black currant jam, lemon juice, and salt. Beat until fully incorporated and spreadable.
12 - Once cupcakes are completely cool, frost generously with black currant frosting. Garnish with fresh black currants or additional lemon zest if desired.

# Expert Tips:

01 -
  • The olive oil keeps these cupcakes impossibly moist without tasting heavy or greasy, which is the secret most bakeries won't tell you.
  • Black currant frosting feels fancy enough for a special occasion but comes together faster than you'd expect.
  • They're the kind of dessert that makes people ask for the recipe, then actually make them at home.
02 -
  • Overmixing the batter is the number one way to ruin these cupcakes, turning them into dense little hockey pucks instead of the tender cake you're aiming for.
  • Room temperature ingredients aren't a suggestion—cold eggs and cream cheese will fight against you and create lumpy, separated textures that no amount of beating can fix.
03 -
  • A mild, buttery olive oil works best here—aggressive peppery oils will overpower the delicate cake and frosting balance you're building.
  • Sifting your powdered sugar before adding it to the frosting prevents lumps and gives you a smoother, more professional-looking result with almost no extra effort.
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