Refreshing Triple Citrus Burst Cupcakes
These fluffy cupcakes are bursting with the vibrant flavors of orange, lemon, and lime, perfect for any occasion.
Ingredients
For the Cupcakes
- 1.5 cups 1 ½ cups all-purpose flour
- 1 cup 1 cup granulated sugar
- 0.5 cup 1/2 cup unsalted butter, softened
- 2 large 2 large eggs
- 0.5 cup 1/2 cup buttermilk
- 1 each Zest of 1 orange, 1 lemon, and 1 lime
- 1 each Juice of 1 orange, 1 lemon, and 1 lime
- 1.5 tsp 1 ½ tsp baking powder
- 0.5 tsp 1/2 tsp baking soda
- 0.25 tsp 1/4 tsp salt
For the Frosting
- 0.5 cup 1/2 cup unsalted butter, softened
- 2 cups 2 cups powdered sugar
- 2-3 tablespoons 2-3 tablespoons heavy cream
- 1 each Zest of 1 orange, 1 lemon, and 1 lime
- 1 splash A splash of vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your cupcake tin with paper liners.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
- Add in your eggs one at a time, mixing well after each addition.
Mixing
- Stir in the buttermilk, orange juice, lemon juice, lime juice, and all the zest.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to your wet mixture, stirring gently until just combined.
Baking
- Spoon the batter into your prepared cupcake liners, filling them about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Once baked, transfer to a wire rack and let cool completely before frosting.
Frosting
- For the frosting, beat the softened butter until creamy, gradually add powdered sugar and heavy cream until desired consistency is reached.
- Mix in the citrus zest and a splash of vanilla.
- Use a piping bag to frost your cupcakes and decorate as desired.
Notes
Zest your citrus before juicing for easier handling. Avoid overmixing to keep cupcakes fluffy. Store-bought frosting can be a quick alternative.