Olive Oil Cupcakes

Do you have a favorite dessert when you offer to bring one to a gathering (remember those?)? This recipe is my go-to option. Pre-COVID I used to bake a whole cake and sprinkle it with powder sugar and decorate it with a sprig of my olive tree. It looked beautiful. Today, instead I make cupcakes, so it’s an individual dessert, and people can grab their own. They look pretty and it’s a safer option.

I adapted this recipe from Food52 Mailiano’s Olive Oil Cake. I made the following substitutions: instead of using whole milk, I use buttermilk or a combination of whole milk and yogurt. Buttermilk or greek yogurt are the best addition for cake recipes as it makes them fluffy and moist. I don’t use Grand Marnier, as the original recipe calls for, I use fresh orange juice. I’ve also used a combination of oranges and Meyer lemons and the result was amazing.

This is a really easy and kind recipe. By kind I mean that it is fool-proof, you won’t mess it up and believe me when I say it’s a crowd-pleaser. Let me know if you make it. Tag me if you do @mycupofteablog!

Much love,


Some lovelies you might need to make them…

Olive Oil Cupcakes

Course Dessert
Prep Time 30 minutes
Cook Time 25 minutes


  • Muffin pan or cake pan
  • Mixing bowls
  • Whisk
  • Unbleached parchment paper or cupcake liners


  • 2 cups all purpose flour I use Bob's Red Mill Pastry Flour
  • 1 ¾ cups sugar
  • 1 ½ tsp Himalayan salt (fine)
  • ½ tsp baking powder I use aluminium free
  • ½ tsp baking soda
  • 1 ⅓ cups good olive oil
  • 1 ¼ cups buttermilk Substitute for 3/4 cups of greek yogurt + 1/2 cup of whole milk. Yogurt is what makes a cake moist and fluffy
  • 3 eggs
  • 1 ½ tbsp grated orange zest
  • ½ cup orange juice I once used Meyer lemons and it turned out superb


  • Line your cake pan with parchment paper or you muffin pan with cupcake liners.
  • In a bowl combine flour, sugar, salt, baking powder, and baking soda. Whisk to combine.
  • In another bowl combine olive oil, buttermilk, eggs, orange zest and juice.
  • Gradually, pour in the dry ingredients into the wet ones, folding them until combined. Do not overmix
  • Pour the batter into your pan.
  • If you're making a cake it will take one hour or until the top is golden brown. If you're making cupcakes they will take from 22-25 minutes. Remember these times are approximate and depend on your oven. Check them regularly without opening the oven. When the tops are golden it's time to do a toothpick test.
  • Take them out of the oven and let them cool down.


I adapted this recipe from Food52 Maialino’s Olive Oil Cake

One response to “Olive Oil Cupcakes”

  1. Julieta Avatar

    Marc, me fascina tu página!!!! Gracias porque me sirvió para usar la receta de los cupcakes, ahora los quiero hacer!