Olive Oil Cupcakes

Chicago is snowy and gray, so I’m posting a recipe that I sampled during some of the last warm days of September.  I need some warm autumn colors and tastes in my life right about now!

olive oil from afar

During a visit home to rural Illinois only a few months ago, I had to battle a tangle of moonflowers and morning glories to get to our front door.  Clumps of brown-eyed susans clustered around the path.  Their color seemed to be the perfect color-bridge to autumn and its yellows and oranges.  I decided to make olive oil-flavored cupcakes as a light treat.  The olive oil complemented the vanilla frosting, and the yellow batter seemed to soak up some of the bright festiveness of the  brown-eyed susans.

olive oil detail

Olive oil cupcakes are the perfect warm-up recipe to make today, with bright yellow cake that’s not in-your-face sweet!




1 and 1/4 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 2 large eggs, 3/4 cups sugar, 1 teaspoon vanilla, 1/2 cups olive oil, 1/2 cups plain yogurt, pinch of salt


  1. Preheat oven to 350 degrees.  Prepare a cupcake pan
  2. Combine flour, baking powder, baking soda, and salt
  3. In a separate bowl, whisk together the eggs and sugar
  4. Slowly add vanilla, olive oil, and yogurt to the wet mixture
  5. Slowly add dry ingredients to wet ingredients
  6. Fill cupcake pan with batter and bake for about 15 minutes or until ready.  Test by gently pressing a finger on the top of the cupcake.  If it springs back, it is done!

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