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Pumpkin is a fall staple. You have the pumpkin spice anything, everywhere. So why not take it and make it a little different this year? Like these olive oil pumpkin cupcakes with rosemary buttercream! It’s different but it’s still oh so good, and anyone with hankering of a savory sweet dessert will love these!
Not sure if you’d like these olive oil pumpkin cupcakes with rosemary buttercream? No worries! You don’t have to use olive oil. It can easily be replaced with regular vegetable or canola oil and just be a simple pumpkin cupcake. Not sure about having rosemary in the frosting and think that it might be a bit too weird? You can just skip it completely and make a cream cheese buttercream instead if you want! Either way it will be a delicious pumpkin cupcake!
Above are some products that I personally use and recommend for this recipe and to have for everyday use. One thing that I absolutely love is my cake tester! It’s such a great tool to have in your kitchen where you don’t have use so many toothpicks or guess to tell if your cake is done. What I love about these things is that they come with a cute design on top and they can go in the dishwasher!
olive oil pumpkin cupcakes with rosemary buttercream
- 1 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 2 eggs
- 1/3 cup olive oil
- 1 tsp vanilla extract
- 1 1/2 cup pumpkin puree
- 1/3 cup milk
- 3 sticks salted butter
- 4 cup powdered sugar
- 2 tsp vanilla extract
- 1-3 tbsp heavy cream
- 1-2 tbsp finely chopped rosemary sprigs
- preheat the oven to 350 degrees F and line cupcake pans with liners. in a large bowl, combine the flour, sugar, baking soda, cinnamon, ginger, and salt and mix until incorporated. in another bowl, combine the olive oil, eggs, vanilla, pumpkin puree and milk and whisk together. pour the wet ingredients into the dry and mix until fully combined. scoop the batter in the cupcake pan and bake for 12-15 minutes or until a toothpick comes out clean. let the cake cool for 10 minutes before frosting.
- put all of the ingredients into the bowl of an electric mixer fitted with a whisk attachment. start slow and then gradually increase the speed. whip on high until light and fluffy, about 3 minutes. add in the rosemary.