Citrus Cupcakes
Light, airy cupcakes bursting with bright citrus flavors.
Ingredients
- 8 tablespoons of butter, room temperature
- 1 cup of granulated sugar
- 2 large eggs
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of citrus extract (lemon, lime or orange)
- 1 1/2 cup of all purpose flour
- 2 teaspoons of baking powder
- 1/4 teaspoon of salt
- 1/4 cup of whole milk
- 1 tablespoon of fresh citrus zest
- 1/4 cup of fresh lime juice
- 1/4 cup of fresh orange juice
Instructions
- Preheat your oven to 350 degrees
- Vigorously whisk 8 tablespoons of room temperature butter with 1 cup of granulated sugar in a large bowl until pale in color and creamy
- Add 2 eggs, 1 teaspoon of vanilla extract and 1/4 teaspoon of citrus extract and whisk to combine
- Add 1/4 cup of whole milk and mix to combine
- Add 1 1/2 cups of all purpose flour, 2 teaspoons of baking powder and 1/4 teaspoon of salt and mix until just combined
- Gently whisk in 1 tablespoon of citrus zest, 1/4 cup of lime juice and 1/4 cup of clementine juice
- Grease or line a cupcake tin and fill each cavity half way with batter
- Bake the cupcakes in a 350 degree oven for 8-20 minutes (depending on the size of the cupcakes)
- Transfer the cupcakes out of the tin directly onto a cooling rack to cool fully before frosting
- Top with citrus buttercream frosting and decorate with fresh citrus zest or sprinkles (optional)
- Store leftovers in an airtight container at room temperature