Olive oil cakes are renowned for their exceptional moistness and delightful crumb texture. In this recipe, the olive oil imparts a deep and intense flavor profile, perfectly complementing the sweet Pear Butter filling. For frosting these cupcakes, I opt for Stabilized Whipped Cream, a light and fluffy topping that adds a touch of brightness while allowing the rich combination of olive oil and pear to take center stage and shine!
Yields: 12 cupcakes
Olive Oil Cupcakes
- 1 cup (127 g) all-purpose flour
- ½ cup (48 g) almond flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- ½ cup (120 ml) olive oil
- ¾ cup (150 g) granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ cup (120 ml) milk, room temperature
Pear Butter
- 2 cups (280 g) peeled and finely diced pears (about 3 pears)
- 2 tbsp (30 ml) honey
- 1 tbsp (15 ml) lemon juice
- ½ tsp peeled and grated ginger
- ½ tsp ground cardamom
Stabilized Whipped Cream
- 1 cup (226 g) cream cheese, room temperature
- 1 cup (125 g) powdered sugar, sifted
- 2¼ cups (540 ml) heavy cream, cold
- 1½ tsp (7 ml) vanilla extract
- Green rock candy, for garnish (optional)
To prepare the Olive Oil Cupcakes, start by preheating your oven to 350°F (177°C) and lining 12 cupcake tins with cupcake liners.
In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set this dry mixture aside for later use.
In a separate large bowl, whisk together the olive oil and granulated sugar for about 1 minute until well incorporated. Add the egg and whisk until combined, followed by the vanilla extract. Slowly add the milk while whisking continuously.
Gradually add the dry ingredients to the bowl containing the wet ingredients, and gently fold the mixture together using a rubber spatula until fully combined.
To make the Olive Oil Cupcakes, divide the batter evenly among the prepared cupcake liners, filling each about two-thirds of the way full. Place the cupcakes in the preheated oven and bake for about 18 minutes. Start checking for doneness around the 15-minute mark, and continue baking and checking as needed. To test if the cupcakes are ready, gently press your finger on top of a cupcake; if it springs back, they're done. Allow the cupcakes to cool completely before filling and frosting.
For the Pear Butter, combine the pears, honey, lemon juice, grated ginger, and ground cardamom in a small saucepan. Bring the mixture to a boil over medium heat. Once it reaches a boil, reduce the heat to medium-low and cover the pan. Let it simmer for about 50 minutes, stirring occasionally and ensuring the mixture doesn't become too dry. If needed, add a teaspoon of water and lower the heat if it starts sticking to the bottom of the pan. The Pear Butter is ready when it appears thick, glossy, and caramelized.
To prepare the Stabilized Whipped Cream, start by beating the cream cheese in a bowl using an electric mixer on medium-high speed for about 2 minutes, or until smooth. Pause the mixer and add the sifted powdered sugar to the cream cheese. Mix on low speed until combined, then increase the speed to medium-high and beat for an additional minute.
While the mixer is on low speed, slowly pour in the heavy cream. Scrape down the sides of the bowl, then continue mixing on medium-low speed, gradually increasing to medium-high speed. Whip the cream until it forms stiff peaks. Be careful not to overmix once the cream holds stiff peaks, as this can cause it to curdle.
Once stiff peaks are achieved, add the vanilla extract and briefly mix to combine. It's important to note that the frosting should not be beaten further once it reaches stiff peaks, as overmixing can lead to curdling.
Immediately pipe the frosting over the cupcakes. It's crucial to pipe the frosting soon after making it, as it will begin to deflate if left too long. Once piped onto the cupcakes, the frosting will remain stable and firm.
To assemble the cupcakes, start by using a spoon to carefully remove the center of each cupcake, creating a cavity. Spoon some of the prepared Pear Butter into the center of each cupcake.
Next, transfer the Stabilized Whipped Cream into a piping bag fitted with your preferred tip. Pipe the whipped cream over each cupcake, covering the pear filling.
For an extra touch of decoration, consider adorning the cupcakes with green rock candy, if desired.
Once assembled, the cupcakes can be stored in the refrigerator, covered, for up to 4 days. Enjoy!
