Triple-Citrus Cupcakes Recipe

Name: Triple-Citrus Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/3 cups all-purpose flour; 2 teaspoons coarse salt; 1 pound (4 sticks) unsalted butter, room temperature; 2 cups sugar; 3 tablespoons finely grated lemon zest (from 3 lemons); 3 tablespoons finely grated orange zest (from 2 oranges); 3 tablespoons finely grated lime zest, plus more for garnish (from about 3 limes); 1 teaspoon pure vanilla extract; 9 large eggs, room temperature; Citrus Glaze (made with lime juice and zest; page 315)

Servings: persons

1
Preheat oven to 325F.
2
Line standard muffin tins with paper liners.
3
Whisk together flour and salt.
4
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy, scraping down sides of bowl every few minutes.
5
Add citrus zests.
6
Reduce speed to medium, and add vanilla.
7
Add eggs, three at a time, beating until incorporated, scraping down sides of bowl as needed.
8
Reduce speed to low.
9
Add flour mixture in four batches, beating until completely incorporated after each.
10
Divide batter evenly among lined cups, filling each three-quarters full; tap pans on countertop once to distribute batter.
11
Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.
12
Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
13
Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
14
To finish, dip tops of cupcakes in glaze, then turn over quickly and garnish with zest.
15
Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.

1901

kcal

Calories

115

Fat

183

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 1/3 cups all-purpose flour, 2 teaspoons coarse salt, 1 pound (4 sticks) unsalted butter, room temperature, 2 cups sugar, and more.

Yes, Triple-Citrus Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Triple-Citrus Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions