Extra Virgin Olive Oil, Strawberry & Cornmeal Cupcakes

Extra Virgin Olive Oil, Strawberry & Cornmeal Cupcakes recipe | Teenie Cakes

These extra virgin olive oil, strawberry & cornmeal cupcakes were not in the plans for the next post. However, baked desserts calling for extra virgin olive oil requires closer observation and my immediate attention. :)

Now, I’m not sure what classifies as a cupcake or muffin these days. These cupcakes could be either and they’re rustic enough to feel like you’re eating something healthful (So, they’re acceptable eats any time of the day – is what you’ll tell yourself!).

They’re not sweet like you may think a cupcake might be and the texture is not a soft crumb due to the coarseness the cornmeal lends…

Extra Virgin Olive Oil, Strawberry & Cornmeal Cupcake recipe | Teenie Cakes

Earlier this year, yet another one of my magazine subscriptions was discontinued midway through the subscription term. Martha’s Stewart’s Whole Living ended without an announcement (a sudden death like Martha’s Everyday Food magazine). In place of the remainder of the magazine’s subscription, I received Every Day with Rachael Ray. After getting over my disappointment and surprise of yet another great magazine’s demise, I found it’s a good read offering a variety of content. This recipe originates from Rachael Ray’s publication.

This is a keeper of a recipe. Nothing difficult or fancy about these rustic-like cupcakes. I enjoyed the use of the EVOO and absence of butter or other type of fatty oil. The olive oil is not over-powering and it’s not a sweetsie type of cake. It’s a good recipe that makes a better quantity of 10 rather the original yield of 12. The batter’s consistency is thin, so if you give this recipe a try, don’t be initially alarmed that something was left out of the ingredients (I did!).

Extra Virgin Olive Oil, Strawberry & Cornmeal Cupcakes recipe | Teenie Cakes

I really liked this recipe and will use it in the future as a base, trying other fruit. It’s more like a muffin than a cupcake. If you give it a try, I’d love to hear what you thought about it…Cupcake or Muffin?

More recipes on TC featuring Olive Oil

Teenie Notes
  • Chop the strawberries in small enough pieces to place on top of the batter. When placing, place so the outside of the berry is facing upwards (optional and preference based on aesthetics only).
  • Original recipe yields 12. I evenly distributed better for 10 cupcakes.
  • Used two tablespoons low-fat milk + 1 tablespoon half-and-half in place of the 3 tablespoons of whole milk (not reflected in my modified version of this recipe).
  • The batter will be thin (the consistency of making thin pancakes).


Extra Virgin Olive Oil, Strawberry & Cornmeal Cupcakes
Makes 10
Ingredients

2/3 cup flour
1/4 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon salt

2/3 cup sugar
2 eggs
1 tablespoon lemon zest

1/2 cup extra-virgin olive oil
3 tablespoons whole milk
1 cup chopped strawberries

confectioner’s sugar (for dusting)

Directions

Preheat oven to 350 degrees. Line muffin tin with 10 liners.

In a medium-sized bowl, whisk the flour, cornmeal, baking powder and salt. Using a hand or stand mixer, beat the sugar, eggs, and zest on a medium speed for about 5 minutes – scrapping bottom with rubber spatula as needed. Beat in the extra-virgin olive oil and milk. Add the flour mixture and beat only until well blended.

Distribute the batter among the muffin cups. Place strawberries on top of each muffin cup, enough to completely cover the top and red-side up.

Bake until toothpick comes out clean, about 20-25 minutes. Cool on a wire rack. When the muffins are completely cool, dust with confectioner’s sugar. Serve warm or at room temperature.

Teenie Notes
  • Chop the strawberries in small enough pieces to place on top of the batter. When placing, place so the outside of the berry is facing upwards (optional and preference based on aesthetics only).
  • Original recipe yields 12. I evenly distributed better for 10 cupcakes.
  • Used two tablespoons low-fat milk + 1 tablespoon half-and-half in place of the 3 tablespoons of whole milk (not reflected in my modified version of this recipe).
  • The batter will be thin (the consistency of making thin pancakes).
modified from Every Day with Rachael Ray, May 2013
August 22, 2013
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  1. RKM says

    These look absolutely delicious! Cupcake or muffin? Who cares what you call them, I just want to eat them. The colors in you photos look great.

  2. says

    Wow, thank you Cristina because I didn’t know that I can use EVOO in baking. Well, cupcakes or muffins – they are simply gorgeous! Have a great weekend my friend. :)

  3. says

    These are lovely, no matter what you call it, but I agree, it seems more muffin-y to me! Either way, looks delicious, love the cornmeal in these pretty cupcakes!

    • says

      It seemed that way to me too – a muffin rather than a cupcake. Maybe the word “cupcakes” attracts more attention than a poor healthful muffin. :( Either way, it’s still a goodie. :D Thanks Liren!

  4. says

    Pretty pictures of your beautiful cupcakes ;)
    After cooking with extra-virgin olive oil for many years I’m also intrigued by using it in my baking or ice cream making! Sorry to hear about another magazine going ending but occasionally I pick up the Rachel Ray magazine and find recipes that I want to try so it sounds like your new subscription worked out just fine ;)

    • says

      Thank you, Patty! ;) Yes, luv EVOO and using or finding different infused flavored ones for both cooking & baking. Right now I’m using a fantastic garlic infused evoo and am almost out of it (can’t find that same bottle again). I’m going to have to start infusing my own. I really enjoy what it brings to baked goods and can’t seem to find enough of that kind of recipe. ;)