Hands down, olive oil is my favorite baking oil. That may be unexpected, but using extra virgin olive oil is a simple way to increase the depth of flavor in baked goods and works particularly well in these One-Bowl Orange Olive Oil Cupcakes. Combining fresh orange juice with extra virgin olive oil easily elevates them to something special — a more elegant version of sweet-and-salty to leave you craving one bite after another.
This recipe uses Capatriti® Extra Virgin Olive Oil, both for its full-bodied flavor and its USDA Quality Monitored Program Seal — one of only two brands to have earned it — which is how I know it's 100-percent pure olive oil. Since the olive oil is an essential flavor of the cake batter, I want to be sure I'm using the real thing.
What I adore about these cupcakes is that they're tasty on their own or with just a dusting of powdered sugar. They're a little less sweet than your typical cake, defined more by the interaction between the orange zest and olive oil. The honey buttercream, though, brings in a little bit of sweetness while staying as sophisticated yet simple as the cake it embellishes. It stays on theme with orange zest and extra virgin olive oil accompanying frosting's usual suspects. Altogether, it makes a perky springtime dessert.
One-Bowl Orange Olive Oil Cupcakes with Honey Buttercream
For the cupcakes:
2 large eggs
1 cup granulated sugar
½ cup Capatriti Extra Virgin Olive Oil
2 teaspoons finely grated orange zest
¼ cup freshly squeezed orange juice
1 ½ cups all-purpose flour, sifted
1 teaspoon baking powder
¼ teaspoon salt
For the honey buttercream:
1 stick (8 tablespoons) unsalted butter, at room temperature
1 tablespoon orange blossom honey
2 teaspoons Capatriti Extra Virgin Olive Oil
1 teaspoon finely grated orange zest
¼ teaspoon salt
2 cups powdered sugar
1 to 2 teaspoons milk (optional)
Make the cupcakes: Arrange a rack in the middle of the oven and heat to 350oF. Line a standard 12-well cupcake tin with paper liners; set aside.
Place the eggs and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until pale and thickened, about 3 minutes. Add the Capatriti Extra Virgin Olive Oil, orange zest, and orange juice, and beat to combine. Add the flour, baking powder, and salt. Beat on low speed until just combined, but do not overmix. Fill each well three-quarters full with batter.
Bake until golden and a toothpick inserted in the center of the cupcake comes out clean, about 18 minutes. Cool for 5 minutes in the pan, then remove cupcakes to a cooling rack to cool completely before frosting.
Make the buttercream: Place the butter, honey, Capatriti Extra Virgin Olive Oil, orange zest, and salt in the bowl of stand mixer fitted with the paddle attachment and beat on medium speed until light and fluffy. Slowly add the powdered sugar and beat until smooth and fluffy, about 5 minutes. You may need to add 1 to 2 teaspoons of milk if your frosting is too thick for your decorating needs. Frost the cupcakes and serve.
- Mixing by hand: If you don't have a stand mixer, the cupcakes can be made by hand: Vigorously whisk eggs and sugar together until pale and thickened, about 3 minutes. Whisk in the Capatriti Extra Virgin Olive Oil, orange zest, and orange juice. Add the flour, baking powder, and salt. Stir in the dry ingredients until just combined, but do not overmix.
- No-frosting cupcakes: The cupcakes are quite flavorful and like a tea cake on their own without the buttercream. You can dress them up with a sprinkling of powdered sugar.
- Storage: The cupcakes can be stored at room temperature in a covered container for up to 3 days.
This post is sponsored by Capatriti® and was created by the Kitchn Creative Studio.
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