Orange Olive Oil Cupcakes Recipe

Introduction

These Orange Olive Oil Cupcakes are a delightful treat blending bright citrus flavors with a moist, tender crumb. The use of olive oil gives a unique richness, while the cream cheese frosting adds a creamy, tangy finish. Perfect for any occasion when you want a fresh twist on a classic cupcake.

Ingredients

• 2 1/2 cups Flour
• 1 3/4 cups Sugar
• 1 1/2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 3/4 teaspoon Salt
• 2 to 3 teaspoons Orange Zest (zest before juicing)
• 1 cup Olive Oil (or canola or vegetable oil)
• 1 cup Fresh Orange Juice
• 3 Eggs
• 1 cup Sour Cream
• 1 cup Salted Butter (softened)
• 1 (8-ounce) package Cream Cheese (softened)
• 4 cups Powdered Sugar
• 1 teaspoon Orange Zest
• 2 Tablespoons Fresh Orange Juice

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a large mixing bowl, stir together the flour, sugar, baking soda, baking powder, and salt.
2. Step 2: Zest the oranges before juicing. In another bowl, combine the olive oil, fresh orange juice, eggs, sour cream, and orange zest, mixing until fully blended.
3. Step 3: Fold the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing.
4. Step 4: Line two 12-cup muffin pans with tulip parchment liners. To prevent sticking, generously spray the inside of each liner with non-stick cooking spray, including the bottom and folds.
5. Step 5: Spoon the batter into each liner, filling about two-thirds to three-quarters full to ensure even baking without spilling.
6. Step 6: Bake for 18 to 20 minutes. Rotate the pans halfway through if your oven doesn’t heat evenly. Check doneness by inserting a toothpick in the center; it should come out clean.
7. Step 7: Allow cupcakes to cool in the pans for 15 minutes before transferring to a wire rack.
8. Step 8: For the cream cheese frosting, beat softened butter and cream cheese together in a large bowl on medium speed for about 4 minutes until light and fluffy, scraping down the sides halfway through.
9. Step 9: Gradually add powdered sugar, orange zest, and fresh orange juice to the creamed mixture, beating until smooth.
10. Step 10: Once cupcakes are completely cooled, frost generously with the orange cream cheese frosting and serve.

Tips & Variations

• For extra flavor, consider folding in a handful of chopped nuts or dried cranberries to the batter.
• Substitute canola or vegetable oil if you prefer a milder oil flavor.
• To decorate, top cupcakes with thin slices of candied oranges for a lovely presentation.
• Be sure not to overmix the batter to keep the cupcakes tender and light.

Storage

Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. Unfrosted cupcakes can be kept at room temperature in an airtight container for 2 days or frozen for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of zest for these cupcakes?

Yes, lemon or lime zest can be used for a different citrus twist, but orange zest provides the best complementary flavor with the olive oil.

What if I don’t have sour cream?

You can substitute sour cream with plain yogurt or buttermilk in equal amounts to maintain moisture and tenderness.

Orange Olive Oil Cupcakes Recipe

Print Recipe

★★★★★

5 from 115 reviews

These Orange Olive Oil Cupcakes are a delightful treat combining the rich, fruity flavor of olive oil with zesty fresh orange. Soft and moist, these cupcakes are topped with a luscious cream cheese frosting infused with orange zest and juice, creating a perfect balance of citrus and creaminess. Ideal for a special occasion or an everyday indulgence, these cupcakes bring a refreshing twist to classic cupcakes with the use of olive oil and fresh ingredients.

• Author: lucas
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 24 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Ingredients

• 2 1/2 cups Flour
• 1 3/4 cups Sugar
• 1 1/2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 3/4 teaspoon Salt
• 2 to 3 teaspoons Orange Zest (zest before juicing)
• 1 cup Olive Oil (or canola or vegetable oil)
• 1 cup Fresh Orange Juice
• 3 Eggs
• 1 cup Sour Cream

Cream Cheese Frosting Ingredients

• 1 cup Salted Butter (softened)
• 1 (8-ounce) package Cream Cheese (softened)
• 4 cups Powdered Sugar
• 1 teaspoon Orange Zest
• 2 Tablespoons Fresh Orange Juice

Instructions

1. Preheat and mix dry ingredients: Preheat the oven to 350°F (175°C). In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, and salt. Stir these dry ingredients together until evenly distributed.
2. Zest and mix wet ingredients: In a small bowl, zest the oranges before juicing them. In another large bowl, mix together the olive oil, fresh orange juice, eggs, sour cream, and 2 to 3 teaspoons of orange zest until the mixture is completely combined and smooth.
3. Combine wet and dry ingredients: Fold the dry ingredients into the wet mixture carefully, mixing only until just combined to avoid overmixing and tough cupcakes.
4. Prepare cupcake liners: Line two 12-cup muffin pans with tulip parchment cupcake liners. To prevent sticking, generously spray the inside of each liner with non-stick cooking spray, including the bottom and the folds, since olive oil-based batters can cling.
5. Fill cupcake liners: Spoon or scoop the batter into the prepared liners, filling each about two-thirds to three-quarters full. Be careful not to overfill to prevent spilling or uneven baking.
6. Bake the cupcakes: Place the pans in the oven and bake for 18 to 20 minutes, rotating the pans halfway through if your oven heats unevenly. Test doneness by inserting a toothpick in the center of a cupcake; it should come out clean when done.
7. Cool the cupcakes: Once baked, let the cupcakes cool in the pans for about 15 minutes before removing them to cool completely on wire racks.
8. Prepare cream cheese frosting: In a large mixing bowl, cream together the softened salted butter and cream cheese for about 4 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl halfway through mixing to ensure even blending.
9. Add sugar and orange flavor: Stir in the powdered sugar, 1 teaspoon orange zest, and 2 tablespoons fresh orange juice until the frosting is smooth and creamy.
10. Frost cupcakes: Once the cupcakes have completely cooled, spread or pipe the orange cream cheese frosting on top of each cupcake evenly.

Notes

• For a more intense orange flavor, use freshly squeezed organic oranges for zest and juice.
• Tulip parchment liners help cupcakes hold shape better than standard liners.
• Spraying cupcake liners with cooking spray prevents sticking with this olive oil-based batter.
• If you want to decorate further, consider candied orange slices as a garnish.
• Make sure cupcakes cool completely before frosting to prevent melting.
• Any neutral oil such as canola or vegetable oil can substitute the olive oil if preferred.
• Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.

Keywords: orange olive oil cupcakes, orange cupcakes, olive oil cupcakes, cream cheese frosting, citrus cupcakes, moist cupcakes