Rosemary Olive Oil Cupcakes with White Lemon Balsamic Icing

A sweet surprise that proves olive oil belongs in dessert

Olive oil may be best known for savory dishes, but when used in baking, it creates desserts that are incredibly tender, aromatic, and beautifully balanced. These Rosemary Olive Oil Cupcakes with White Lemon Balsamic Icing are a perfect example—elegant, lightly herbal, and finished with a bright, citrusy glaze that surprises in the best way.

The rosemary-infused olive oil adds subtle depth without overpowering, while the lemon balsamic icing brings just enough sweetness and acidity to make each bite feel fresh and refined. This is the kind of dessert that feels special enough for entertaining, yet simple enough to make any day feel elevated.

Why Bake with Olive Oil?

Baking with olive oil produces cakes and cupcakes that are naturally moist with a soft, delicate crumb. Unlike butter, olive oil stays liquid at room temperature, which helps keep baked goods tender for days.

In this recipe:

Rosemary olive oil lends gentle herbal notes and richness
White Lemon balsamic adds brightness and complexity without being overly sweet
The flavors develop beautifully as the cupcakes rest

It’s a wonderful introduction for anyone new to olive oil desserts—and a favorite for those already converted.

Rosemary Olive Oil Cupcakes with Lemon Balsamic Icing

Ingredients (Makes 12 Cupcakes)

Rosemary Olive Oil Cupcakes

1½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp fine sea salt
¾ cup granulated sugar
2 large eggs, room temperature
½ cup Rosemary-infused olive oil
½ cup whole milk or buttermilk
1 tbsp fresh rosemary, very finely chopped
1 tsp vanilla extract
Zest of 1 lemon

White Lemon Balsamic Icing

1½ cups powdered sugar, sifted
2–3 tbsp White Lemon Balsamic Vinegar
1 tbsp melted butter or olive oil (optional)
Pinch of salt

Instructions

1. Preheat oven to 350°F and line a muffin tin with cupcake liners.
Whisk together flour, baking powder, baking soda, and salt.

In a separate bowl, whisk sugar and eggs until pale. Slowly add the rosemary olive oil, followed by milk, vanilla, lemon zest, and rosemary. Gently fold in dry ingredients just until combined.

2. Divide batter evenly among liners. Bake 18–22 minutes, until a toothpick inserted comes out clean. Allow cupcakes to cool completely.

3. Whisk powdered sugar with lemon balsamic vinegar until smooth. Add more balsamic a teaspoon at a time for desired consistency. Stir in butter or olive oil and a pinch of salt.

4. Drizzle icing over cooled cupcakes. Garnish with lemon zest or a tiny rosemary sprig if desired.

Serving & Entertaining Ideas

Serve with espresso, tea, or sparkling wine
Offer as a sweet bite at olive oil tastings
Pair with fresh berries or vanilla gelato
Make mini cupcakes for showers or events

A Fresh Take on Dessert

These cupcakes are proof that olive oil can do more than enhance savory dishes—it can create desserts that are memorable, balanced, and beautifully nuanced. If you’ve never baked with olive oil before, this recipe is a delicious place to start.

If you try this recipe, we’d love to hear how it turned out—and how you made it your own.

🌿 Happy baking from Texas Hill Country Olive Co. 🍋

Rosemary Olive Oil Cupcakes with White Lemon Balsamic Icing