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Orange Olive Oil Cupcakes

Orange Olive Oil Cupcakes with Whipped Cream Cheese Frosting
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Infused with freshly squeezed citrus juice and fragrant orange zest, these Mediterranean-inspired olive oil cupcakes deliver an exceptionally moist, velvety crumb. Crowned with a fluffy, zesty cream cheese frosting, they are the ultimate celebration of bright citrus flavor and rustic elegance.

Ingredients

Scale

For the Cupcakes:

  • 2 1/2 cups (315g) all-purpose flour
  • 1 3/4 cups (350g) granulated sugar
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 3/4 tsp fine sea salt
  • 2 to 3 tsp freshly grated orange zest
  • 1 cup (240ml) extra virgin olive oil (or canola/vegetable oil)
  • 1 cup (240ml) fresh orange juice
  • 3 large eggs, room temperature
  • 1 cup (240g) full-fat sour cream, room temperature

For the Orange Cream Cheese Frosting:

  • 1 cup (226g) salted butter, softened
  • 8 oz (226g) brick cream cheese, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1 tsp freshly grated orange zest
  • 2 tbsp fresh orange juice

Instructions

  1. Prep the Oven & Liners: Preheat oven to 350°F (175°C). Line two standard 12-cup muffin tins with tulip parchment liners. Lightly mist the insides of the liners with non-stick cooking spray to prevent sticking.
  2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and sea salt until thoroughly blended.
  3. Whisk Wet Ingredients: In a separate bowl, whisk the olive oil, fresh orange juice, room-temperature eggs, sour cream, and orange zest until smooth and emulsified.
  4. Mix Batter: Pour the wet ingredients into the dry ingredients. Fold gently with a silicone spatula just until combined and no dry flour streaks remain. Do not over-mix.
  5. Portion & Bake: Divide batter evenly among prepared liners, filling each roughly 2/3 to 3/4 full. Bake at 350°F for 18–20 minutes, or until tops spring back lightly and a toothpick inserted into the center comes out clean.
  6. Cool Completely: Allow cupcakes to cool in the pans for 15 minutes, then transfer to a wire rack to reach room temperature.
  7. Make Frosting: In a stand mixer fitted with the paddle attachment, beat the softened butter and cream cheese on medium-high speed for 4 minutes until light and airy. Scrape the bowl halfway through.
  8. Finish & Frost: Reduce speed to low, gradually mix in powdered sugar, then add orange zest and orange juice. Beat on medium-high for 1 minute until fluffy. Swirl frosting onto fully cooled cupcakes.

Notes

  • Zest First: Always microplane your oranges before slicing them for juicing to extract maximum citrus oils without bitter white pith.
  • Oil Selection: Use a mild, buttery extra virgin olive oil (such as Arbequina) to keep the flavor balanced and floral.
  • Storage: Keep frosted cupcakes in an airtight container in the refrigerator for up to 5 days. Allow them to sit at room temperature for 20 minutes before serving for optimal texture. Unfrosted cupcakes can be frozen for up to 3 months.

Find it online: https://cakeshungry.com/orange-olive-oil-cupcakes/