# 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, at room temperature
07 - 1/2 cup extra virgin olive oil
08 - 1/2 cup whole milk, at 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
# Directions:
01 - Preheat the 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 the 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 the dry ingredients into the wet mixture until just combined. Avoid overmixing.
06 - Divide the batter evenly among the 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 the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat the butter and cream cheese together until smooth and creamy.
09 - Add powdered sugar gradually, beating until fluffy and light.
10 - Mix in black currant jam, lemon juice, and salt. Beat until fully incorporated and the frosting reaches a spreadable consistency.
11 - Once cupcakes are cool, frost generously with the black currant frosting. Garnish with fresh black currants or lemon zest if desired.
