Name: Olive Oil Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: ¾ cup whole milk (170g); ½ cup extra virgin olive oil (100g); 2 large eggs (100g); 1 tsp vanilla extract; zest 1 lemon; zest 1 orange; 1½ cups all-purpose flour (210g); ¾ cup granulated sugar (150g); 3 tsp baking powder; ½ tsp salt; 16 oz cream cheese; ½ cup butter (softened); 2 cups powdered sugar; 1 tsp vanilla extract

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These Olive Oil Cupcakes are moist, light, and incredibly easy to make, no creaming butter and sugar (ready in 30 min). They’re made with extra virgin olive oil, which creates a softer, more tender crumb than cupcakes made with butter.

One Olive Oil Cupcake cut in half showing the inside of the cupcake and the tall white frosting.

For years, I've used box mix cupcakes for birthdays because they are easy and kids and adults (even if we sneak just a taste) everywhere love them. They are delicious with all of their ultra-processed ingredients, probably because of the childhood nostalgia associated with them.

It's taken me a long while to find a made-from-scratch replacement. I'm not a huge fan of "proper" cupcakes with the effort taken to cream butter and sugar, and gently add flour little by little, being careful not to deflate all that whipped butter and sugar. I just haven't found that the taste is worth the effort, especially not for kids' birthdays.

Having developed this recipe, I can safely skip the boxed mix cupcake section at the grocery store (and those ultra-processed ingredients). These come together even faster, especially without that extra grocery stop.

Why You’ll Love These Cupcakes

Extra Virgin Olive Oil: No butter needed, avoiding the creaming step, making them faster and easier than many standard cupcake recipes.
Citrus: Citrus notes from the olive oil are paired with lemon and orange zest, so the olive oil isn't just hanging out there on its own.
Cream Cheese Frosting: Goes with most cakes, like Olive Oil Carrot Cake.
30 Minutes: Super easy prep, done start to finish in roughly 30 minutes. Not much more time than a box mix.

Why These Olive Oil Cupcakes Stay Moist

Olive Oil adds moisture and flavor. It's the best of both worlds.

Olive oil vs. Butter: Because olive oil is an oil, it is liquid at room temperature (unlike butter). Olive oil helps the cupcakes stay light and fluffy with a tender cake-like crumb. Butter is solid at room temperature and leads to a denser cake texture (though it does have flavor). In an effort to make butter and therefore the cake lighter, it needs extensive creaming with sugar.

Healthy Olive Oil Fat: The good fat in olive oil adds flavor, and the herby or citrusy notes of the olive oil shine through the cupcakes.

Olive oil vs. Processed Oils: Vegetable and canola oils are ultra-processed, and they lack any flavor, though they do create a moist cupcake. That's why it's an ingredient in those box cake mixes (it's also less expensive, but you get what you pay for).

Recipe Testing

Four different batches of Olive Oil Cupcakes being tested for different variables such as quantity of sugar and baking powder, as well as baking time.

I tested this recipe 5 times with the following adjustments.

Volume: The first attempt yielded too high a volume (but did have the added benefit of helping me develop these Olive Oil Muffins).
Leavening: I tested the amount of baking powder used to avoid domed cupcake tops that are difficult to add icing.
Sugar Ratio: To balance sweetness, without overpowering the olive oil or citrus flavors.
Timing: For lighter, fluffier cupcakes that aren't overdone or dark on top.

Variations:

Vanilla Olive Oil Cupcakes: Skip the lemon and orange zest and use a super neutral-tasting olive oil, and you have plain vanilla cupcakes.
Blueberry Olive Oil Cupcakes: Keep the lemon zest, omit the orange zest, and add fresh blueberries. Like these Olive Oil Blueberry Muffins, but sweeter and topped with frosting.
Almond Olive Oil Cupcakes: Add a teaspoon of almond extract for almond-flavored cupcakes, top with icing and sliced toasted almonds.

Ingredients

Below are the ingredients needed to make Olive Oil Cupcakes.

Milk: Use whole milk if possible, otherwise 2% or 1% will work.
Olive Oil: Use extra virgin olive oil. Using olive oil means you skip the butter and more processed oils like vegetable oil and canola oil. If you're new to baking with olive oil, choose a more neutral-tasting olive (can be found at Costco and Trader Joe's). Or for a stronger, more citrusy or herbaceous note, use a stronger-tasting olive oil. Be careful not to choose something so strong that it overpowers the cupcakes.
Eggs: Use large eggs, pasture-raised if possible.
Vanilla Extract: Use real vanilla extract, not imitation vanilla. Wholesale stores like Costco sell a large bottle for a low price per unit volume.
Zest: Use the zest of one lemon and one orange, zesting only the bright outermost part. Alternatively, you can use grapefruit zest, like this Grapefruit Olive Oil Cake.
Flour: Use all-purpose unbleached flour. Use a measurement of 140g per cup of flour. Measure with a kitchen scale or use America’s Test Kitchen approach of dip and sweep to measure the flour.
Granulated Sugar: Use ¾ of a cup of granulated sugar for a lightly sweet cupcake, or 1 cup of sugar for a more bakery-style sweetened cupcake. I have tested both. The amount is based on preference, not impact on the outcome of the cupcake.
Baking Powder: For leavening. Check to make sure it's not expired.
Salt: To bring out and balance flavor.
Frosting Ingredients: Softened cream cheese, softened butter, powdered sugar, and vanilla extract.

See the recipe card for full information on ingredients and quantities.

How to Make Olive Oil Cupcakes.

Below are the step-by-step instructions and photos for how to make moist Olive Oil Cupcakes.

*Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.

A bowl with wet ingredients, a bowl with dry ingredients, and a bowl with the wet and dry ingredients combined.

Prep: Preheat the oven to 350°F and line a cupcake pan with paper liners.

Step 1. Wet Ingredients: In a large bowl, whisk the whole milk, extra virgin olive oil, eggs, vanilla extract, and lemon and orange zest.

Step 2. Dry Ingredients: In a medium bowl, combine the flour, sugar, baking powder, and salt.

Step 3. Combine Wet and Dry Ingredients: Pour the dry ingredients into the bowl with the wet ingredients and stir gently to combine. Stir just until all the dry ingredients are incorporated. For the lightest, fluffiest cupcakes, do not overmix. Overmixing develops gluten, which leads to a denser cupcake.

The cupcakes in a muffin tin before and after being baked in the oven.

Step 4. Divide the Batter: Using an ice cream scoop with a spring-loaded handle, divide the batter evenly among the 12 cupcakes.

Step 5. Bake: Place in the oven and bake at 350°F for 20-22 minutes or until the cupcakes start to very lightly brown at some of the edges and a toothpick comes out clean.

The cream cheese frosting in a bowl and Lauren holding and frosting a cupcake with the cream cheese frosting.

Step 6. Ice the Cupcakes: In a large bowl, combine the softened cream cheese, softened butter, powdered sugar, and vanilla extract.

Frost the cupcakes simply with a butter or icing knife, or use a piping bag with a star tip.

Common Issues and How to Avoid Them

Dense Cupcakes: Don't overmix the batter. Overmixing develops gluten, leading to tough, dense cupcakes. Use a spoon rather than a hand-held or stand mixer and mix until the dry ingredients are just incorporated.

Strong Olive Oil Flavor: Use a mild-tasting olive oil, or one with a moderate citrusy note. The flavor of the olive oil will shine through the cupcake.

Flat Cupcakes: Check to make sure the baking powder hasn't expired. Do not let the cupcakes sit before placing them in the oven, or the effect of the baking powder will be dampened.

Dry Cupcakes: Start checking the cupcakes at the 20-minute mark. Overbaking causes dry cupcakes. If possible, use an in-oven thermometer to ensure that your oven isn't running too hot or too cold.

Tips for the Best Olive Oil Cupcakes

Choose the Best Olive Oil: Use a high-quality extra virgin olive oil. If you don't want the flavor of the olive oil to shine through, use a neutral-tasting extra virgin olive oil, which you can find at Costco or Trader Joe's. If you want a cupcake that tastes more like olive oil, choose one that has a fruity or herby note that you already know that you love.

Mix as Little as Possible: Mixing develops gluten, which is great for a chewy pizza crust or bagel, but not for a light and tender cupcake. Mix as little as possible. Use a large spoon to mix rather than a hand-held or stand mixer, which helps to prevent overmixing.

Ice Cream Scoop: Use an ice cream scoop with a spring-loaded handle to divide the batter evenly among the 12 cupcakes. This helps to prevent spilling and helps to fill the cups evenly.

Filling with Batter: Fill each cupcake paper to ⅔ full of batter. This should be fairly straightforward since you are using all of the batter. Dividing it evenly will get you to that ⅔ mark.

Storage

Storage: Store the cupcakes in an airtight container in the fridge due to the cream cheese frosting.
Freezing: These cupcakes can be frozen in an airtight container in the freezer for up to 3 months. If possible, freeze the cupcakes themselves and use fresh cream cheese frosting right before serving. Thaw in the fridge overnight.