Olive Oil Cupcakes

This recipe uses Ciccio’s Original Piccolo

Olive oil cupcakes? Yes, please! Choosing olive oil to utilize in your next batch of cupcakes might just deliver you a pleasant surprise! Our friend Emily shares one of her favorite dessert recipes from Table for Seven.

Ingredients

For Cupcakes

• 1 1/4 cup flour
• 1 cup sugar
• 1/4 tsp salt
• 1 tsp baking powder
• 6 TBSP olive oil
• 1 tsp vanilla extract
• 2 eggs
• 1/4 cup plain Greek yogurt
• 1/4 cup milk

For Frosting

• 1/2 cup (1 stick) butter, softened
• 3 cups powdered sugar
• 1 TBSP vanilla
• 1-2 TBSP milk

Directions

For Cupcakes

1. Preheat oven to 350 degrees. Grease a 12-count muffin pan or line with cupcake papers.
2. In a bowl, whisk together flour, baking powder and salt. Set aside.
3. In a mixing bowl, beat together sugar and olive oil. Add in eggs, milk, vanilla and yogurt. Beat until combined.
4. Add flour mixture into sugar/egg mixture. Beat until combined.
5. Pour evenly into prepared muffin pan.
6. Bake for 20-25 minutes or until toothpick inserted comes out clean.
7. Let cupcakes cool for 5-10 minutes in pan before removing. Then, let them cool completely before frosting.

For Frosting

1. Beat together frosting ingredients until smooth. Adding/subtracting to reach desired consistency.
2. Frost on cooled cupcakes.