Three Citrus Cupcakes
So, why are these called three citrus cupcakes? Simple because they have three different citrus fruits, lemon, lime, and orange. The cupcake itself is lemon-lime and the buttercream is orange. They’re so, so good and perfect for spring!
1/4 cup milk (I used whole)
1/4 cup buttermilk
1 teaspoon vanilla extract
2 large eggs, room temperature
1 and 1/2 cups cake flour, sifted
3/4 cup granulated sugar
1 and 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
3 tablespoons lime zest
3 tablespoons lemon zest
1 and 1/2 sticks butter, softened
3 cups powdered sugar
2 tablespoons orange zest
2 tablespoons fresh orange juice
(for an extra strong orange flavor add 1/4 teaspoon orange extract)
Preheat oven to 350F. Line one cupcake tin with wrappers.
In a medium bowl lightly combine 2 tablespoons milk, 2 tablespoons buttermilk, the eggs, and vanilla.
In a large mixing bowl combine the dry ingredients, including lemon and lime zest, mix on low speed for 30 seconds to blend. Add the butter and rest of milk and buttermilk. Mix on low speed until all ingredients are the same texture and combined. Increase to medium-high speed and beat for 1 and 1/2 minutes to develop the cake’s structure. Scrape down the sides of the bowl.
Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.
Put about an ice cream scoop’s worth of batter into each cupcake tin. Bake for 15-20 minutes or until a toothpick comes out with dry crumbs on it.
Beat butter until it turns a pale ivory color and is very fluffy. Mix in powdered sugar.
Add orange juice and orange zest. Beat until fluffy.
Pipe or frost onto cupcakes.