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Orange Olive Oil Cupcakes

An Olive Oil Recipe

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Prep Information

Prep Time

15 minutes

Cook Time

22-25 minutes


12 people


  • 2 cups all-purpose flour
  • 1-3/4 cups sugar
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1-1/4 cups whole milk
  • 1-1/4 cups Blood Orange Olive Oil (Be sure to use a citrus or fruit flavored olive oil. The flavor of plain olive oil is not suitable for cupcakes.)
  • 3 large eggs
  • 1 Tablespoon grated orange peel
  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup orange liqueur
  • Glaze
  • 1 cup powdered sugar
  • 3 Tablespoons water


  • Preheat oven to 350 degrees. Grease two 24 cup mini-muffin tins or use cupcake liners.
  • In medium bowl, whisk together the dry ingredients: flour, sugar, salt, baking powder, and baking soda.
  • In a large bowl, whisk together the wet ingredients: milk, oil, eggs, orange peel, juice, and liqueur until well mixed.
  • Add flour mixture to milk mixture and whisk until well blended.
  • Fill each cupcake with about 1/4 cup batter and bake for 22-25 minutes or until toothpick inserted into centers comes out clean.
  • Cool in pans for about 10 minutes, then transfer cupcakes from pans to wire rack. Cool completely.
  • In a medium bowl, stir together the powdered sugar, and enough water to make glaze just slightly runny but still thick. Drizzle over tops of cooled cupcakes.
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