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Triple citrus burst cupcakes topped with vibrant citrus frosting and zest

Refreshing Triple Citrus Burst Cupcakes

These cupcakes are bursting with flavor from three citrus fruits, bringing a splash of sunshine to any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups 1 ½ cups all-purpose flour
  • 1 cup 1 cup granulated sugar
  • 0.5 cups ½ cup unsalted butter, softened
  • 2 large 2 large eggs
  • 1 teaspoon 1 teaspoon baking powder
  • 1 tablespoon 1 tablespoon orange zest
  • 1 tablespoon 1 tablespoon lemon zest
  • 1 tablespoon 1 tablespoon lime zest
  • 0.5 cups ½ cup milk
  • 0.25 teaspoon ¼ teaspoon salt
For the Citrus Frosting
  • 1 cup 1 cup unsalted butter, softened
  • 4 cups 4 cups powdered sugar
  • 2 tablespoons 2 tablespoons orange juice
  • 2 tablespoons 2 tablespoons lemon juice
  • 2 tablespoons 2 tablespoons lime juice
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 citrus Zest of one citrus (your choice!) for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, beat the softened butter and sugar together until they’re light and fluffy, about 4-5 minutes.
  3. Add the eggs, mixing each one in thoroughly before adding the next. Toss in your citrus zests.
  4. In another bowl, whisk together your flour, baking powder, and salt. Gradually add this dry mix to your wet ingredients, alternating with the milk. Start and end with the dry mix, mixing until combined.
  5. Divide your batter evenly among cupcake liners in a muffin tin, filling each about 2/3 full.
  6. Bake for 18-20 minutes, or until a toothpick comes out clean. Let them cool on a wire rack.
Frosting
  1. In a mixing bowl, beat the softened butter until creamy.
  2. Gradually add the powdered sugar, mixing slowly. Then add orange, lemon, and lime juice along with the vanilla extract until smooth and fluffy.
  3. Once cupcakes are completely cooled, pipe or spread the frosting generously on top and garnish with citrus zest.

Notes

For a lighter cupcake, incorporate air into the butter when mixing with sugar. You can substitute butter for oil in the batter for added moisture. Store leftovers in an airtight container at room temperature for up to three days, or freeze for later.