Olive Oil Cupcakes

Prep Time: 40 min

Cook Time: 20 min

Serves: 12

Table for Seven

Branch 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.



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



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.

Recipe Submitted By Emily F.

Share Recipe: