Refreshing Triple Citrus Cupcakes
These cupcakes are bursting with the vibrant flavors of lemon, lime, and orange, making them the ultimate treat 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
- 1 each Zest of 1 lemon, 1 lime, and 1 orange
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 tsp vanilla extract
For the Citrus Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2-3 tbsp fresh lemon juice
- 1-2 tbsp fresh lime juice
- 1-2 tbsp fresh orange juice
- 1 pinch salt
- 1 each Additional citrus zest for garnish (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, incorporating each before adding the next, and then mix in the vanilla extract.
- Stir in the lemon, lime, and orange zest.
Baking
- Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk until just combined.
- Scoop the batter into the lined muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.
Frosting
- Beat the softened butter until creamy, then gradually add the powdered sugar, mixing well.
- Mix in the citrus juices and salt, adjusting the consistency with additional citrus juice or powdered sugar as needed.
Finishing Touches
- Frost the cooled cupcakes generously and garnish with additional citrus zest if desired.
Notes
These cupcakes can be made a day in advance; frost them just before serving. They also freeze beautifully—frost after thawing for best results.