Citrus Cupcakes
Bright citrus cupcakes with lemon, lime and orange zest. Light, fluffy dessert topped with creamy frosting.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.realcaliforniamilk.com.
Cooking tools:
- Hand mixer
- Oven
- Muffin tin
- Cupcake liner
- Mixing bowl
- Sifter
- Measuring cup
- Measuring spoon
- Toothpick
- Cooling rack
- Whisk
- Double boiler
- Saucepan
- Spatula
- Microplane
- Plastic wrap
- Refrigerator
- Grater
- Citrus press
- Frosting spatula
- Fine-mesh sieve
Ingredients
- 5 tablespoons unsalted California butter, softened
- 1 cup granulated sugar
- Grated zest from 1 lime
- Grated zest from 1 orange
- Grated zest from 1 lemon
- 1⅔ cups flour
- 2¼ teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup Real California milk
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 2 whole large egg
- 3 whole large egg yolks
- 3 whole large eggs
- 3/4 cup granulated sugar
- 1/2 cup freshly squeezed lemon juice
- 3 tablespoons unsalted Real California butter, softened
- Silver cake beads (dragees)
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