Olive Oil Cupcakes Black Currant

Experience the delicate harmony of flavors in these Olive Oil Cupcakes With Black Currant Frosting. This recipe swaps traditional butter for extra virgin olive oil, resulting in an exceptionally moist and light crumb with a subtle, fruity undertone. Paired with a bold, tangy cream cheese frosting infused with the deep essence of black currants, these cupcakes are the epitome of sophisticated Modern European dessert design.

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Whether you are hosting an elegant afternoon tea or simply craving a treat that isn't overly sweet, these cupcakes provide the perfect balance. The addition of lemon zest adds a bright citrus note that cuts through the richness of the cream cheese, making every bite refreshing and indulgent at the same time.

Ingredients

For the Olive Oil Cupcakes

• 1 1/2 cups (190 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, at room temperature
• 1/2 cup (120 ml) extra virgin olive oil
• 1/2 cup (120 ml) whole milk, at room temperature
• 1 tsp pure vanilla extract
• Zest of 1 lemon (optional, for brightness)

For the Black Currant Frosting

• 1/2 cup (115 g) unsalted butter, softened
• 4 oz (115 g) cream cheese, softened
• 2 cups (240 g) powdered sugar, sifted
• 1/4 cup (60 g) black currant jam or puree
• 1 tsp lemon juice
• Pinch of salt

Instructions

Step 1

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

Step 2

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Step 3

In a large bowl, beat the eggs and sugar until pale and fluffy, about 2 minutes. Gradually whisk in olive oil until smooth.

Step 4

Stir in milk, vanilla extract, and lemon zest if using.

Step 5

Gently fold the dry ingredients into the wet mixture until just combined—do not overmix.

Step 6

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Step 7

Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 8

For the frosting, beat the butter and cream cheese together until smooth and creamy.

Step 9

Add powdered sugar gradually, beating until fluffy.

Step 10

Mix in black currant jam, lemon juice, and salt. Beat until fully incorporated and the frosting is light and spreadable.

Step 11

Once cupcakes are cool, frost generously with the black currant frosting. Garnish with extra black currants or lemon zest if desired.

Zusatztipps für die Zubereitung

To ensure the best rise, make sure your eggs and milk are truly at room temperature before you begin. When mixing the dry and wet ingredients, use a spatula to fold gently; overworking the gluten in the flour can lead to a denser cupcake. Using a high-quality extra virgin olive oil will impart the best flavor to the sponge.

Varianten und Anpassungen

If you cannot find black currant jam, blackberry or raspberry jam or puree make excellent substitutes. For those who prefer a more subtle olive oil taste, a mild or "light" olive oil can be used instead of extra virgin. You can also experiment with different citrus zests, like orange or lime, to vary the aromatic profile.

Serviervorschläge

These elegant treats are best served at room temperature to maintain the creamy texture of the frosting. They pair beautifully with a cup of Earl Grey tea or an off-dry sparkling wine. For a professional finish, garnish each cupcake with a few fresh black currants or a delicate curl of lemon zest just before serving.

Grill meats and vegetables indoors with beautiful sear marks and easy cleanup using minimal oil.

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With their vibrant color and refined taste, these Olive Oil Cupcakes With Black Currant Frosting are sure to be the star of your next gathering. This vegetarian-friendly dessert combines the best of modern baking techniques with classic European ingredients for a truly memorable culinary experience.

Recipe Q&A

→ Can I taste the olive oil in these cupcakes?

Extra virgin olive oil adds subtle fruitiness and exceptional moisture without an overpowering taste. For a lighter flavor, choose a mild olive oil variety.

→ What can I substitute for black currant jam?

Blackberry or raspberry jam work beautifully as alternatives. They provide similar tartness and deep purple color while maintaining the sophisticated flavor profile.

→ How should I store these cupcakes?

Store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving for optimal texture.

→ Can I make these ahead of time?

Bake the cupcakes up to 2 days in advance. Wait to frost until the day of serving for the freshest appearance and texture. Unfrosted cupcakes freeze well for up to 1 month.

→ Why use olive oil instead of butter?

Olive oil creates incredibly moist, tender cupcakes with a longer shelf life. It also adds a sophisticated Mediterranean touch and subtle fruity notes that complement the black currant frosting.

→ What beverages pair well with these cupcakes?

Earl Grey tea complements the citrus notes beautifully. An off-dry sparkling wine or prosecco provides elegant contrast. For non-alcoholic options, try black currant tea or sparkling water with lemon.