Olive Oil Cupcakes Recipe

These cupcakes have light savory notes and a rich custard cream!

This cupcake recipe combines these flavors: light savory notes from the olive oil and a rich custard cream. 

Olive Oil Cupcakes Recipe

Sonja Ocampo
These cupcakes have light savory notes and a rich custard cream!
Prep Time 50 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine Others
Servings 12


Olive Oil Cupcakes Ingredients

  • 2/3 Cup olive oil
  • 2/3 Cup Whole milk
  • 2 large eggs
  • 4 teaspoons lemon juice
  • zest from 1 lemon
  • 2/3 Cup all-purpose flour
  • 1/2 Cup sugar plus 1/3 cup
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon Salt
  • fresh strawberry slices to garnish
  • strawberry jam to garnish
  • egg yolks from 9 large eggs
  • 3 1/2 teaspoons cornstarch
  • 1/8 Cup sugar
  • Salt
  • 1/8 Cup whipping cream
  • 1/2 Cup Whole milk
  • 1 tablespoon Butter
  • 1/2 teaspoon vanilla extract
  • 1 1/3 cups whipping cream
  • 2 1/3 tablespoons sugar
  • 4 3/4 teaspoons truffle honey (use regular honey if you dont like the truffle flavor)
  • lemon zest from 1/4 lemon


  • Preheat oven to 375°F. Line a regular 12-cup muffin pan with cupcake liners.
  • In the bowl of an electric mixer fitted with the whisk attachment, combine oil, milk, eggs, and lemon juice and zest.
  • Sift together flour, sugar, baking soda, baking powder, and salt into a bowl.
  • Slowly add dry ingredients to wet ingredients and mix on low speed. Once wet ingredients are partially absorbed by the dry ingredients, increase speed to medium. Mix until combined.
  • Portion batter evenly among cupcake liners, filling until ¾ full. Bake for 20 to 25 minutes or until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs. Remove from the pan and let cool.
  • Make the custard: Whisk together egg yolks, cornstarch, sugar, and salt in a bowl until well combined; set aside. Combine remaining ingredients in a saucepan over medium heat, mixing occasionally, until mixture comes to a simmer. Pour half of the hot milk mixture into the egg yolk mixture, mix using a wire whisk, then pour mixture back into the saucepan. Mix until mixture thickens, about 3 minutes. Dip a spoon into the mixture and run a finger across the back of the spoon; if your finger leaves a trail mark, the mixture is done. Turn off heat and allow mixture to cool.
  • Make the whipped cream: Pour whipping cream and sugar into the chilled bowl of an electric mixer fitted with the whisk attachment. Mix on medium speed until soft peaks form. Using a spatula, fold in truffle honey and lemon zest then fold in the prepared custard. Chill for a few minutes if custard cream is too soft.
  • Place strawberry slices on cooled cupcakes. Pipe custard cream on top then drizzle with strawberry jam.
Keyword Cupcakes by Sonja
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