A Little Sunshine – Triple Citrus Cupcakes

These cupcakes will bring a little extra sunshine to your day…

citrus-cupcake

I was asked to make some cupcakes (and a cake!)  for a jewelry party my friend is hosting next weekend!  She said that I could make any flavors I wanted, so free reign on the cupcake flavors… Yay!   One of the flavors I want to make for the event is a really citrusy cupcake, something with just the right balance of tartness and sweetness.

image

It also had to be really good and moist cake!  I feel very strongly that cupcakes are just smaller cakes and should be just as good as their larger counterparts!  This recipe should be familiar, I decided to try cutting my Meme’s Sour Cream Pound cake in thirds and add lots of zest, a light citrus glaze to the top of each cupcake and top them with a citrus whipped buttercream frosting with more zest and juice and a little cream for added richness!  One word sums this citrus packed cupcake… YUM!

citrus collage

Not a lot more to say, except to urge you to go and make these and bring a little citrus sunshine into your life!

Triple Citrus Cupcakescitrus cupcake eaten
Makes 12 cupcakes

1 cup all purpose flour
1 cup sugar
1 teaspoon lemon zest
1 teaspoon orange zest
1 teaspoon lime zest
1/3 cup softened unsalted butter
scant 1/4 teaspoon baking soda
2 eggs
Scant 1/4 teaspoon salt
1/3 cup whole milk sour cream
1/4 teaspoon vanilla extract

  • Preheat oven to 325 degrees
  • Fill cupcake pan with 12 liners
  • Sift flour, salt and baking soda together.
  • Add zest to sugar and rub zest into sugar.
  • In bowl bowl of mixer, cream butter and zest sugar until light and fluffy, about 10 minutes.
  • Add eggs to creamed mixture one at a time beating well after each addition
  • Add dry ingredients to creamed mixture, alternately with sour cream.
  • Add vanilla extract and mix just until incorporated.
  • Fill cupcake liners about 2/3 full.
  • Bake for 20-25 minutes.
  • Remove from pan after 5 minutes and cool on cooling rack.

Citrus glaze

1 tablespoon lemon juice or 1/2 tbsp lemon and 1/2 tbsp lime juice
2-3 tablespoons confectioner sugar

  • Mix to combine until a smooth consistency is reached.

Triple Citrus Buttercream

10 tablespoons softened butter
2-3 cups confectioner sugar
1 1/2 tablespoons half and half
1 tablespoon lemon juice
1/2 tablespoons vanilla extract
1 teaspoon lemon zest
1 teaspoon orange zest
1 teaspoon lime zest

  • In stand mixer, mix softened butter until light and fluffy, about 4 minutes
  • Add all confectioner sugar, half and half, lemon juice and extract and mix on medium for about 6 minutes.
  • Add zest and mix for 3 minutes more.

Assembly

  • After cupcakes have cooled, dip each cupcake in the glaze and let dry.
  • Top with buttercream, I used a 2D piping tip to make the swirl in the picture.
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11 thoughts on “A Little Sunshine – Triple Citrus Cupcakes

  1. A, your buttercream looks so fluffy, white, and perfect – I thought it was whipped cream! Beautiful, and I’ve no doubt the taste is out of this world! 🙂

  2. Pingback: Triple Citrus Cupcakes « The Best Cupcake Recipes

  3. Pingback: Jewelry and Desserts | Savor.Good.Food

  4. Was going to try this recipe today. Did you leave the eggs out of the ingredients list for the cupcake batter? You say “add eggs to creamed mixture one at a time” but you didn’t list the number of eggs in the ingredients. I’m going to assume two?

    Thanks for posting this recipe.

  5. Pingback: Sunshine and Raspberries | Savor.Good.Food

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