1yrToday is my blog’s anniversary! I can’t believe it’s been a year.  In my first year I have gained 132 followers and 113 Facebook friends. I’ve really enjoyed blogging. I will admit that I hit a spell in my first trimester of pregnancy when I was questioning my desire to continue with Sew You Think You Can Cook. Blame the hormones and exhaustion.

But I’m glad I stuck it out. I’ve met some great bloggers through The Crazy Ingredient Challenge, #BundtBakers, and Secret Recipe Club. I think joining in these link parties has brought me the most joy. It’s been nice to expand my horizons and get creative in the kitchen. In fact, I just joined another group – Foodie Extravaganza!

For my blog-iversary I decided to try something that’s always intrigued me. Using olive oil in baking. These cupcakes are beautiful – The olive oil gave them a nice golden color and the edges had a little bit of crisp to them which I adored. They’re not overly sweet so the cream cheese frosting accompanied them perfectly. I typically find icing to push cake over the top on sweetness level. I brought them to work and they were gone before lunch!

Olive Oil Cupcakes

Ingredients for cupcakes:

  • 1 1/4 C cake flour
  • 1 C sugar
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 6 tbsp olive oil
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/4 C sour cream
  • 1/4 C milk

Ingredients for frosting:

  • 1 stick butter, softened
  • 4 oz cream cheese, softened
  • 2 C powdered sugar


  1. Preheat oven to 350 degrees F. Grease a cupcake tin, or line with cupcake liners.
  2. In the bowl of a stand mixer mix the flour, sugar, salt, and baking powder. Add the olive oil and vanilla and beat until combined. Add the eggs one at a time, until fully incorporated. Add the sour cream until combined. Add the milk. Mix until batter is smooth.
  3. Place cupcake batter into prepared cupcake tin. Bake 25-30 minutes, or until a toothpick comes out clean. Allow cupcakes to cool.
  4. Make the frosting: Cream together butter and cream cheese. Add the powdered sugar in two installments. Beat until smooth. Add milk 1/4 tsp at a time if needed (I didn’t need it).

*This recipe is adapted from Brita at*

Olive Oil Cupcakes

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