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Olive Oil Cupcakes

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Olive Oil Cupcakes #oliveoil #cupcakes #vanilla #vanillacupcakes #dessert #tableforsevenblog

Vanilla cupcakes baked with olive oil and topped with a creamy vanilla buttercream frosting.

It’s time for this month’s Secret Recipe Club!

My assigned blog this month is Sew You Think You Can Cook. I’m so in love with this blog. Lauren has some delicious looking recipes, amazing pictures and darn cutest family!

Here is just a few of her recipes that I bookmarked:

After much debate, I decided to go with her Olive Oil Cupcakes. Aside from your standard canola oil, I have only baked with coconut oil. Never olive oil. I was intrigued what they would be like and well, I adore cupcakes.

We LOVED these.

They are so good. Super simple to bake up and the olive oil gave them a delicious flavor. It also gave them a nice, golden brown color.

My only change was the frosting. Lauren’s was frosted with a vanilla-cream cheese buttercream. Mine are frosted with just a basic vanilla buttercream and topped with some fun sprinkles. A total winner and new family favorite.

Stop on over and check out Sew You Think You Can Cook today!

Olive Oil Cupcakes #oliveoil #cupcakes #vanilla #vanillacupcakes #dessert #tableforsevenblog

linking up and weekend potluck

Olive Oil Cupcakes #oliveoil #cupcakes #vanilla #vanillacupcakes #dessert #tableforsevenblog
Olive Oil Cupcakes #oliveoil #cupcakes #vanilla #vanillacupcakes #dessert #tableforsevenblog
Yield: 12 cupcakes

Olive Oil Cupcakes

Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour

Vanilla cupcakes baked with olive oil and topped with a creamy vanilla buttercream frosting.

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

Instructions

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.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 301Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 32mgSodium: 108mgCarbohydrates: 55gFiber: 0gSugar: 44gProtein: 3g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

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Paul

Sunday 7th of March 2021

I assume you are using caster sugar?

Erin Table for Seven

Sunday 7th of March 2021

Regular granulated sugar for the cupcakes and powdered sugar ( castor ) for the frosting. Enjoy!

saba

Tuesday 23rd of February 2021

what to replace with yogurt

Erin Table for Seven

Tuesday 23rd of February 2021

You can use sour cream instead. Enjoy :)

Lauren

Thursday 14th of May 2020

What happens to the milk in the instructions?????

Erin Table for Seven

Thursday 14th of May 2020

See step #3!

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