Citrus Cupcake Recipe

This citrus cupcake makes lovely lemony cupckes topped with a creamy citrus flavored frosting.


2 1/3 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, at room temperature
2 cups granulated sugar
4 eggs
1 cup buttermilk
2 teaspoons lemon zest
2 Tablespoons lemon juice

Lemon Buttercream Frosting
1/2 cup butter, at room temperature
3 cups confectioners' sugar
2 teaspoons lemon zest
4 Tablespoons lemon juice
3 Tablespoons milk
Yellow food colouring gel

Makes about 24 muffins


Preheat oven to 350 degrees F.

Line a muffin tin with muffin liners.

Whisk together flour, baking powder, baking soda and salt. Set aside.

Beat together butter and sugar until light and fluffy. Add eggs in one at a time, beating after each addition. Mix in buttermilk, lemon zest and lemon juice until incorporated. Add flour mixture to butter mixture. Mix until well incorporated.

Pour batter into prepared muffin tin, filling each cup 2/3 of the way.

Bake for 15 to 18 minutes, or until an inserted toothpick comes out clean. Set to cool, once cool enough to touch turn muffins out of tin and let cool completely on a wire rack.

Lemon Buttercream Frosting

Beat together butter and sugar, until light and fluffy. Mix in lemon zest, lemon juice, and milk until well incorporated. Add food colouring to get desired colour.

Pipe lemon frosting on top of cooled muffins. Garnish with a dab of lemon jam. Serve.