Olive Oil Cupcakes #SecretRecipeClub - Table For Seven
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  • Olive Oil Cupcakes #SecretRecipeClub

    Sep 19th • Posted in Cupcakes, Desserts

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

    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

    by Table for Seven
    Prep Time: 00:20
    Cook Time: 00:25
    Ingredients (12 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


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


      Preheat oven to 350 degrees. Grease a 12 count muffin pan or line with cupcake papers.
      In a bowl, whisk together flour, baking powder and salt. Set aside.
      In a mixing bowl, beat together sugar and olive oil. Add in eggs, vanilla and yogurt. Beat until combined.
      Add flour mixture into sugar/egg mixture. Beat until combined.
      Pour evenly into prepared muffin pan.
      Bake for 20-30 minutes or until toothpick inserted comes out clean.
      Let cupcakes cool for 5-10 minutes in pan before removing. Then, let them cool completely before frosting.


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

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