OLIVE OIL CUPCAKES

April 8, 2014

At a wedding last summer, no, two summers ago (woah), there was a magnificent dessert table with all kinds of great macaroons and neat treats. Among the things I beheld were olive oil cupcakes. At first I was like “what?” then I was like “gross!” then I was like “maybe.” Then I tried one and was like “yesyesyesyes.” (Those two previous sentences were english language at its finest, folks.)

You can’t just run around substituting canola oil for olive oil in your baked goods and expecting it to turn out well. If you’re interested in the olive oil cupcake, be sure to follow a recipe specially made for it. And for me, pairing these with a really sweet frosting is a must. (How about a great strawberry or raspberry one?)

OLIVE OIL CUPCAKES from Rachel Schultz

OLIVE OIL CUPCAKES 
Serves 12 cupcakes

1 and 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
2 eggs
3/4 cup sugar
1 teaspoon vanilla
1/2 cup olive oil
1/2 cup plain yogurt
Vanilla buttercream frosting

Preheat oven to 325 degrees. Combine flour, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together eggs, sugar, vanilla, olive oil, and yogurt.

OLIVE OIL CUPCAKES from Rachel Schultz-2

Slowly combine wet and dry ingredients in a stand mixer. Divide into greased cupcake pan and bake for 13 minutes. Allow to cool before frosting.

OLIVE OIL CUPCAKES from Rachel Schultz-3

OLIVE OIL CUPCAKES
 
Author:
Serves: 12 cupcakes
Ingredients
  • 1 and ¼ cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Pinch of salt
  • 2 eggs
  • ¾ cup sugar
  • 1 teaspoon vanilla
  • ½ cup olive oil
  • ½ cup plain yogurt
  • Vanilla buttercream frosting (link above)
Instructions
  1. Preheat oven to 325 degrees.
  2. Combine flour, baking powder, baking soda, and salt in a large bowl.
  3. In a separate bowl, whisk together eggs, sugar, vanilla, olive oil, and yogurt. Slowly combine wet and dry ingredients in a stand mixer.
  4. Divide into greased cupcake pan and bake for 13 minutes.
  5. Allow to cool before frosting.

Adapted from London Bakes.

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Comments

  • Sara Leah

    Hi. Looks like a great recipe. I love olive oil cakes for their moistness among other reasons. How important is the yogurt to the recipe? Is there a non-dairy version. I would use my cake recipes but you mentioned using a recipe specific to cupcakes.

  • Ashley

    I’m 13 wks pregnant and was craving moist, no-too-sweet cupcakes. These were PERFECT!! I topped them with strawberry cream cheese frosting and they were absolutely delicious! I’ll be saving this recipe for sure. From one pregnant girl to another, thank you! :-)

    • Rachel Schultz

      Yay! I love it. Thanks Ashley.

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