Refreshing Triple Citrus Burst Cupcakes
These cupcakes combine zesty lemon, lime, and orange flavors into a delightful treat, perfect for any occasion.
Ingredients
For the Cupcakes
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cups unsalted butter, softened
- 2 large eggs
- 0.5 cups buttermilk (or substitute: 1/2 cup milk + 1/2 tsp vinegar)
- 1 zest zest of 1 lemon
- 1 zest zest of 1 lime
- 1 zest zest of 1 orange
- 2 tsp baking powder
- 0.25 tsp salt
- 1 tsp vanilla extract
For the Citrus Frosting
- 0.5 cups unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tbsp fresh lime juice
- 1 tbsp fresh orange juice
- to taste extra citrus zest for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, cream together the softened butter and sugar until creamy.
- Beat in the eggs, one at a time, followed by the buttermilk, vanilla extract, and all that delicious citrus zest. Stir until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
- Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake in the oven for 18-20 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Frosting
- While the cupcakes are baking, prepare the frosting. In a clean bowl, beat the softened butter until it’s creamy, then gradually add the powdered sugar, whisking constantly.
- Add the citrus juices until you reach your desired consistency.
Assembly
- Once the cupcakes have cooled completely, frost them generously and add a sprinkle of citrus zest on top.
Notes
For extra moisture, feel free to switch out some of the butter with applesauce. You can bake the cupcakes a day in advance; just frost before serving. Use a microplane for zesting.