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Orange Olive Oil Cupcakes Recipe

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★★★★★

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.

Ingredients

Scale

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

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