Orange Olive Oil Cupcakes Recipe

Introduction

These Orange Olive Oil Cupcakes offer a delightful balance of bright citrus flavor and moist, tender crumb. Infused with fresh orange juice and zest, and topped with a creamy orange cream cheese frosting, they make a perfect treat for any occasion.

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 the oven to 350°F (175°C). In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until well combined.
2. Step 2: In a small bowl, zest the oranges before juicing. In another bowl, mix the olive oil, fresh orange juice, eggs, sour cream, and the 2 to 3 teaspoons of orange zest until fully combined.
3. Step 3: Gently fold the dry ingredients into the wet ingredients, mixing only until just combined to avoid overworking the batter.
4. Step 4: Line two 12-cup muffin pans with tulip parchment cupcake liners. To prevent sticking, generously spray the inside of each liner, including the bottom and folds, with non-stick cooking spray.
5. Step 5: Spoon or scoop the batter into each liner, filling about two-thirds to three-quarters full. Be careful not to overfill to ensure even baking and to prevent spills.
6. Step 6: Bake in the preheated oven for 18–20 minutes. If your oven heats unevenly, rotate the pans halfway through baking. Insert a toothpick into the center of a cupcake; if it comes out clean, they are done.
7. Step 7: Allow the cupcakes to cool in the pans for 15 minutes before transferring them to a wire rack to cool completely.
8. Step 8: To make the cream cheese frosting, beat the softened butter and cream cheese together in a large bowl for about 4 minutes until light and fluffy, scraping down the sides as needed.
9. Step 9: Gradually add powdered sugar, the 1 teaspoon of orange zest, and 2 tablespoons of fresh orange juice, mixing until smooth and creamy.
10. Step 10: Once the cupcakes are fully cooled, frost them generously with the orange cream cheese frosting.

Tips & Variations

• For extra flavor, consider adding a teaspoon of vanilla extract to the wet ingredients.
• If you prefer a lighter frosting, reduce the powdered sugar slightly and whip the frosting longer for airiness.
• Try substituting the olive oil with a mild-flavored vegetable oil if you want a subtler flavor in the cupcakes.
• Optional: Garnish with dried or candied orange slices for a decorative touch and added citrus notes.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 4 days. Allow them to come to room temperature before serving for best flavor and texture. You can also freeze unfrosted cupcakes for up to 2 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of salted butter?

Yes, you can use unsalted butter instead. Just add a pinch of salt to the frosting to balance the flavor.

What if I don’t have fresh oranges?

Fresh orange juice and zest give the best flavor, but in a pinch, you can use bottled orange juice. However, the zest is important for the bright citrus aroma, so try to include fresh zest if possible.

Orange Olive Oil Cupcakes Recipe

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★★★★★

4.7 from 128 reviews

These Orange Olive Oil Cupcakes are moist, tender, and bursting with fresh citrus flavor. Made with olive oil and fresh orange juice, the cupcakes have a delicate crumb and a subtle fruity aroma. They are topped with a rich and creamy orange cream cheese frosting that perfectly complements the bright and zesty cupcake base. Ideal for a spring or summer gathering, these cupcakes showcase how simple ingredients can create an elegant and flavorful treat.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 24 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cupcake Batter

• 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

• 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 Oven 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 until thoroughly mixed.
2. Prepare Wet Ingredients: In a small bowl, zest the oranges before juicing. In a separate mixing bowl, combine the olive oil, fresh orange juice, eggs, sour cream, and orange zest. Mix until completely combined.
3. Combine Batter: Fold the dry ingredients into the wet ingredients gently, mixing only until just combined to avoid overmixing.
4. Prepare Muffin Pans: 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, ensuring the bottom and folds are well-coated.
5. Fill Cupcake Liners: Spoon or scoop the batter into each liner, filling them about two-thirds to three-quarters full. Avoid overfilling to prevent uneven baking or overflow.
6. Bake the Cupcakes: Bake in the preheated oven for 18–20 minutes. Rotate the pans halfway through baking if your oven heats unevenly. Test doneness by inserting a toothpick into the center; if it comes out clean, the cupcakes are ready.
7. Cool the Cupcakes: Allow the cupcakes to cool in the pans for 15 minutes before removing them to cool completely.
8. Make Cream Cheese Frosting: In a large mixing bowl, cream together the softened butter and cream cheese for 4 minutes until light and fluffy. Scrape down the sides of the bowl halfway through to ensure even mixing.
9. Add Frosting Ingredients: Stir in the powdered sugar, orange zest, and fresh orange juice until smooth and well combined.
10. Frost the Cupcakes: Once the cupcakes have cooled completely, frost them generously with the orange cream cheese frosting.

Notes

• For extra flavor, you can add a teaspoon of vanilla extract to the wet ingredients.
• Make sure the eggs, sour cream, butter, and cream cheese are at room temperature for best mixing results.
• Using the tulip parchment liners sprayed with cooking spray helps prevent delicate olive oil cakes from sticking.
• If desired, garnish the frosted cupcakes with candied or dried orange slices for a decorative touch.
• Store cupcakes in an airtight container in the refrigerator for up to 3 days to keep the frosting fresh.

Keywords: Orange cupcakes, olive oil cupcakes, cream cheese frosting, citrus desserts, moist cupcakes, orange zest cake