Basil Infused Olive Oil Cupcakes with White Wine

Basil Infused Olive Oil Cupcakes with White Wine

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Sometimes I get tired of my star tip (the one I use to pipe big cupcake swirls).

Wilton 28-Piece Deluxe Tip Set

So, I pick a random tip from my set and see what I can come up with.

View on

Wilton Decorating Tip, No.352 Leaf

For these cupcakes, I used Wilton tip 352 and piped a loose spiral with lots of lines criss-crossing over it. I think it’s a keeper!

View on

Note: If you click the link to my tip set above, you’ll see that it doesn’t have 352 in it. I have no idea how I got 352, but it must have gotten mixed in with the others.

Let’s Talk About the Cupcake

These cupcakes are not my first ones made using olive oil and I wouldn’t even say that they are the best (my olive oil cupcakes with lemon, thyme, and balsamic whipped cream are some of my favorite cupcakes ever). However, this is the first time that I used olive oil in the frosting. I made a basic buttercream frosting and used olive oil instead of milk. The olive oil makes you pucker just a little bit (especially if you use a bold, fruity olive oil). If you like the taste of olive oil, you’ll enjoy the effect, although you may wish that it were even stronger (remedy this by drizzling some olive oil over the frosted cupcakes).

I Thought You Said We Were Going to Talk About the Cupcake, Not the Frosting

Ah, yes. The cupcakes. These cupcakes are also not my first cupcakes made with basil (I made vegan chocolate basil cupcakes). However, without the chocolate flavor to serve as a distraction, the basil flavor truly shines here. The basil makes the cupcakes feel light and Springy (as opposed to all the snow we’ve been getting here in St. Louis), but I will warn you that the cake is quite dense.

My neighbor tasted tasted these for me. She said that she didn’t like the first bite because it was too unexpected, but that she enjoyed each subsequent bite more and more and was in love with the cupcake by the last bite.

Olive Oil Cupcake Recipe

Basil Infused Olive Oil Cupcakes with White Wine

Yield: 10 cupcakes

Basil Infused Olive Oil Cupcakes with White Wine


    Cupcake Ingredients
  • 1 C extra virgin olive oil
  • 2 oz fresh sweet basil leaves
  • 2 C all-purpose flour
  • 1 1/2 t baking powder
  • Pinch of salt
  • 1 C granulated sugar
  • 3 large eggs
  • 1/2 C sweet white wine
  • Olive Oil Buttercream Ingredients
  • 1 1/2 C confectioners' sugar (add more until it reaches your preferred consistency)
  • 1/2 C unsalted butter, room temperature
  • 2 T olive oil


    Cupcake Instructions
  1. Soak basil leaves in the olive oil for at least an hour. You can also muddle them to help release the basil's natural oils.
  2. Pour oil through a sieve to remove the basil. Squeeze out as much oil as you can. No matter how hard you try, some will remain on the leaves. It's OK. You only need to end up with 2/3 cup of oil.
  3. Sift together flour, baking powder, and salt into a large bowl.
  4. In a mixing bowl, combine sugar and olive oil and mix on high speed until completely combined.
  5. Beat in eggs, one at a time.
  6. Add 1/3 of the flour mixture and mix on slow speed.
  7. Add half of the wine and continue mixing.
  8. Add another 1/3 of the flour mixture, followed by the rest of the wine and the remaining flour mixture and beat until combined between each addition.
  9. Fill cupcake liners 3/4 full.
  10. Bake at 350 F for 25 minutes or until they bounce back when touched.
  11. Olive Oil Buttercream Instructions
  12. Mix together sugar and butter until they are blended and creamy.
  13. Add olive oil and continue to beat for another minute.
  14. Add more confectioners' sugar to make the frosting stiffer, if desired.

Cupcake Hero

I made these cupcakes for February’s Cupcake Hero! I’m looking forward to seeing all of the other olive oil entries!

Love it? Share it!

15 comments on “Basil Infused Olive Oil Cupcakes with White Wine”

  1. CB says:

    Holy olive oil in the frosting Batman! I am so intrigued b/c I was sure that most cupcake-ers would use the EVOO in the “cake” not the frosting. I can’t wait to try this one. Thanks for participating in Cupcake Hero::February!

  2. I had my first olive oil cupcake last year. I expected not to like it at all, but ending up loving it. It’s kinda like eating bread dipped in olive oil, which I love. Maybe one day I’ll be brave enough to try making these.

  3. Amanda says:

    I haven’t tried this olive oil thing, but people seem to like it. Hmm…

  4. Ivy says:

    Super unique!Good luck!

  5. AlyciAmore says:

    Wow never heard of anything like this but it has caught my interest, perhaps ill give it a shot!

  6. Stephanie says:

    Although I’d be interested in trying these, I have to agree that your olive oil cupcakes with lemon and thyme are some of the most perfect cupcakes ever!

  7. MP says:

    Hmm, these sound fascinating. And they’re so pretty, too.

  8. Carolyn Jung says:

    I find a lot of cupcakes too sweet, so this one sounds just right. I’ve always loved basil in desserts — lemon bars, ice cream, you name it. This cupcake is so creative.

  9. LaSpicyVita says:

    thinking outside of the box in both concept and design – love it! :)

  10. Gala says:

    Love this idea, I’ve made cupcakes with basil myself but your combo is over the top!

  11. How creative and unique, my dear! I love to see people thinking outside of the box!

  12. Lisa says:

    I made your olive oil cupcakes with lemon, thyme and balsamic whipped cream not long ago. They are one of my favorite cupcakes too. I guess I’ll have to try this one now. It sounds so interesting and I love to share flavors that are unexpected.

  13. Healthy cupcakes can be created. Choose the right herbs to go with it.

  14. Heidi says:

    I assume that the 2T of olive oil that goes into the frosting is the same oil that you’ve infused basil?? Right?

    I’ve got my basil and oil infusing right now as I type this! I can’t wait to taste the results!!

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