These orange olive oil cupcakes are a zesty treat that brings a sunny flavor to your dessert table. With their moist texture and a hint of orange, they’re perfect for any sweet craving.

Addresses dryness, density, and uneven rise in olive oil cupcakes, plus bland orange flavor, by improving moisture, crumb structure, and citrus brightness.

I once had a busy weeknight and needed a quick dessert. I wanted something that wasn’t just sugar overload but still had a fresh taste. These cupcakes filled that gap, and they paired perfectly with a cup of tea while browsing my favorite recipes.

What I love about this recipe is how simple it is, just thirty minutes to get them into the oven! The olive oil makes them extra moist, and the aroma of citrus fills the kitchen, making it feel bright and inviting.

If you’re looking for something to pair with these cupcakes, I highly recommend checking out my Leek and Mushroom Soup. It’s a comforting addition to your meal lineup!

Why You Will Love This Recipe
Ingredient Notes
Recipe Baking Tips
Serving Suggestions
Recipe Variations
How to Store?
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Why You Will Love This Recipe

Moist and Flavorful – Thanks to the olive oil and fresh orange juice, these cupcakes stay moist and tender, delivering a citrusy burst in every bite that you’ll savor.
Health-Conscious Choice – Using olive oil instead of butter not only keeps the cupcakes light, but it also adds heart-healthy benefits, making these treats a tasty option for the health-aware baker.
Simple Preparation – Mix up the batter in just a few bowls without any complicated techniques, allowing you to whip them together in no time, perfect for baking with kids or hosting friends.
Storage Friendly – These cupcakes stay fresh for days, so you can bake ahead of time and still enjoy their amazing texture and flavor when you’re ready to share them.

Orange Cupcakes with Olive Oil

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Author: Charlene
Prep Time: 30 minutes
Cool Time: 0 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 20 1x
Category: Dessert
Method: Baking
Diet: Vegetarian

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Description

Moist orange olive oil cupcakes topped with orange cream cheese frosting. Light, citrusy, and made with extra virgin olive oil.

Instructions

Step 1: Preheat Your Oven: Start by preheating your oven to 350 degrees F. It is essential for achieving that enticing golden-brown color on your cupcakes and ensuring they rise beautifully.
Step 2: Mix Dry Ingredients: In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Mixing these dry ingredients well is key, as it helps to distribute the leavening agents evenly for a light texture.
Step 3: Zest and Juice Oranges: Zest your oranges before juicing them, using a microplane for fine shreds. The zest adds a punchy aroma and flavor that will truly shine in your cupcakes.
Step 4: Combine Wet Ingredients: In another bowl, whisk together olive oil, orange juice, eggs, sour cream, and orange zest until smooth. This step is important because it emulsifies the fats, giving your cupcakes that rich moisture.
Step 5: Fold Dry Into Wet: Gently fold the dry mixture into the wet ingredients until just combined. Overmixing can lead to density, so keeping it light and airy is crucial for a tender cupcake.
Step 6: Prepare Your Muffin Pans: Line your muffin pans with liners and lightly spray them to prevent sticking. Using parchment liners will make it extra easy to remove those cupcakes once they are fully baked.
Step 7: Fill and Level the Batter: Pour the batter into the liners, filling them about two-thirds full. Filling too high can lead to overflow, so a little caution here helps keep your cupcakes in shape.
Step 8: Bake and Rotate: Place the pans in the oven and bake for about 20 minutes, rotating halfway through. This rotation helps them bake evenly and prevents the edges from getting too brown too quickly.
Step 9: Check for Doneness: Use a toothpick to test for doneness, inserting it into the center of a cupcake. If it comes out clean, your cupcakes are ready; if not, give them a few more minutes.
Step 10: Cool Before Serving: Let the cupcakes cool in the pan for about 15 minutes before carefully transferring them to a wire rack. Allowing them to cool fully ensures they set nicely and won’t break apart.

Notes

Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week.
If cupcakes sink in the middle, bake for an additional 3 minutes before removing them from the oven.
If your batter feels thick, add 1 tablespoon of fresh orange juice to achieve the desired consistency before folding in the dry ingredients.
When frosting is too runny, chill for 10 minutes in the refrigerator to thicken it up for easier spreading.
If cupcakes seem dry, check doneness at 18 minutes, as they can overbake easily if left too long in the oven.
For messy cleanup, line muffin pans with parchment liners before filling, which makes for easier cupcake removal and minimizes cleanup.
If refrigerating, remove from the fridge and let sit at room temperature for about 15 minutes or warm in the microwave for about 15 seconds to bring back some moisture before serving.
Frost with orange cream cheese frosting and top with additional orange zest for enhanced presentation. Serve with a cup of tea or coffee for a lovely pairing.
Add 1/2 cup (60g) chopped nuts or raisins for additional texture and flavor.
For a different flavor profile, substitute lemon juice and zest for orange.
When selecting olive oil, choose a fruity extra virgin olive oil for the best flavor in the cupcakes.
Fresh oranges should be bright and firm for maximum juice and flavor.
Use pure vanilla extract for enhanced flavor; avoid imitation vanilla for the best results.

Nutrition

Serving Size: 1 cupcake
Calories: 350
Sugar: 1g
Sodium: 600mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 30g
Cholesterol: 90mg

Ingredient Notes

All-purpose flour: Use a good quality all-purpose flour for structure. Sifting it helps prevent clumps, ensuring a light cupcake texture.
Granulated sugar: Opt for granulated sugar to create that perfect balance of sweetness. It helps achieve a nice rise and tender crumb in your cupcakes.
Olive oil: Extra virgin olive oil adds moisture and a unique flavor that elevates these cupcakes. Choose a fruity oil for a lovely taste profile!
Fresh oranges: Use freshly squeezed orange juice and zested peel for the best flavor. Look for bright, firm oranges; they have more juice and flavor.
Baking powder: Make sure it’s fresh to ensure your cupcakes rise correctly! Check the date on the package for optimal results.
Eggs: Use large eggs at room temperature for better incorporation into the batter. They help bind everything together and add moisture.
Vanilla extract: A good quality pure vanilla extract enhances the overall flavor of your cupcakes. Avoid imitation vanilla for the best results.
All-purpose flour: Use a good quality all-purpose flour for structure. Sifting it helps prevent clumps, ensuring a light cupcake texture.
Granulated sugar: Opt for granulated sugar to create that perfect balance of sweetness. It helps achieve a nice rise and tender crumb in your cupcakes.
Olive oil: Extra virgin olive oil adds moisture and a unique flavor that elevates these cupcakes. Choose a fruity oil for a lovely taste profile!
Fresh oranges: Use freshly squeezed orange juice and zested peel for the best flavor. Look for bright, firm oranges; they have more juice and flavor.
Baking powder: Make sure it’s fresh to ensure your cupcakes rise correctly! Check the date on the package for optimal results.
Eggs: Use large eggs at room temperature for better incorporation into the batter. They help bind everything together and add moisture.
Vanilla extract: A good quality pure vanilla extract enhances the overall flavor of your cupcakes. Avoid imitation vanilla for the best results.

Recipe Tips

If cupcakes sink in the middle, bake for an additional 2-3 minutes before removing them from the oven.
If your batter feels thick, add 1 tablespoon of fresh orange juice to achieve the desired consistency before folding in the dry ingredients.
When frosting is too runny, chill for 10 minutes in the refrigerator to thicken it up for easier spreading.
If cupcakes seem dry, check doneness at 18 minutes, as they can overbake easily if left too long in the oven.
For messy cleanup, line muffin pans with parchment liners before filling, which makes for easier cupcake removal and minimizes cleanup.

Serving Suggestions

Serve the orange olive oil cupcakes with a dusting of powdered sugar or a side of fresh fruit. Pair with vanilla ice cream or whipped cream for a delightful dessert experience.

Use to make mini orange cupcakes or layer cakes for special occasions. Add to brunch spreads alongside fruit salads or yogurt parfaits for an enticing treat.

Top with a drizzle of honey or chocolate ganache for a sweet finish. Consider adding a sprinkle of candied orange peel for extra flavor and visual appeal.

Recipe variations

You can use almond flour instead of regular flour for a gluten-free option. This creates a unique texture that complements the olive oil flavor.
Add 1 teaspoon of vanilla extract for a warming flavor within the orange olive oil cupcakes, enhancing the overall aroma and sweetness.
Either Greek yogurt or buttermilk can replace sour cream for a different creaminess. This variation alters the moisture content while still achieving a tender crumb.
If serving for a larger crowd, consider doubling the recipe to make 40 cupcakes. This lets you enjoy this treat with friends and family.

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How to Store?

To keep your orange olive oil cupcakes fresh and delicious, follow these storage tips:

Room Temperature: Store cupcakes in an airtight container at room temperature for up to 2 days. Keep them away from direct sunlight.

Refrigeration: Place cupcakes in an airtight container in the refrigerator for up to 5 days. This prevents drying and maintains moisture.

Freezing: Wrap each cupcake in plastic wrap or aluminum foil, then place them in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.

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If you enjoyed this orange olive oil cupcakes or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!