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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.

Ingredients

Scale

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

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