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Olive Oil Cupcakes

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

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

This is a adapted version from Lauren’s 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.

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

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
Yield: 12 cupcakes

Olive Oil Cupcakes

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

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

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



  • 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



  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.


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

Nutrition Information:



Serving Size:


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 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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  1. Paul says:

    I assume you are using caster sugar?

    • Erin Table for Seven says:

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

  2. saba says:

    what to replace with yogurt

  3. Lauren says:

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

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