These fluffy lemon yuzu cupcakes are a burst of citrus joy! The bright flavors of lemon and yuzu will tantalize your taste buds, creating the ultimate treat for any occasion.

This recipe lacks yuzu background, technique tips, troubleshooting guidance, flavor variations, and storage instructions, hindering reader engagement, clarity, and consistent results.

I found that traditional cupcake recipes sometimes miss that fresh and zesty kick. After some trial and error, I perfected these lemon yuzu cupcakes that are not only easy to whip up but also keep a light and airy texture, balancing sweetness and tartness beautifully.

These cupcakes come together quickly, just about ten minutes for prep and then eighteen minutes in the oven to bake. They’re fluffy without being heavy, and you’ll love how they smell while they bake, filling your kitchen with a refreshing aroma that invites everyone to take a bite right out of the oven.

If you’re interested in another fun twist on cupcakes, why not try my Stuffed Mushrooms? They make a great party appetizer!

Why You Will Love This Recipe
Ingredient Notes
Recipe Baking Tips
Serving Suggestions
Recipe Variations
How to Store?
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Why You Will Love This Recipe

Bright Citrus Flavor , These cupcakes burst with the unique taste of yuzu, coupled with fresh lemon juice and zest. The combination creates an uplifting and refreshing treat that’s perfect for any day.
Fluffy Texture , Thanks to the careful mixing of ingredients and the use of oil instead of butter, these cupcakes achieve a delightful fluffiness. They rise beautifully and offer a tender crumb with each bite.
Quick Preparation , With just 10 minutes of prep time, these cupcakes fit easily into a busy schedule. You can mix the batter and have them in the oven in no time, making them a convenient option for last-minute gatherings.
Long-Lasting Freshness , Oil helps keep these cupcakes moist, so they stay fresh longer than traditional versions. They also freeze well, allowing you to enjoy a lemon yuzu cupcake whenever a craving strikes!

Lemon Cupcake with Yuzu

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Author: Charlene
Prep Time: 10 minutes
Cool Time: 0 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Yield: 12 1x
Category: Dessert
Method: Baking
Diet: Vegetarian

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Description

Light, zesty lemon yuzu cupcakes that yield 12 moist, flavorful cupcakes with a citrus punch. Vegetarian and baked to a tender crumb.

Instructions

Step 1: Preheat Your Oven: Start by heating your oven to 325 degrees F, ensuring it is fully warmed up before baking. This initial step is essential for getting that fluffy texture right in your lemon yuzu cupcakes.
Step 2: Beat Sugar and Eggs: Whisk together the sugar and eggs until the mixture becomes light and fluffy, ribboning off the beater smoothly. This helps to incorporate air, leading to lighter cupcakes.
Step 3: Add Oil Gradually: Slowly blend in the oil until the batter achieves a smooth consistency. Using oil rather than butter keeps the cupcakes moist and tender, perfect for a delightful bite.
Step 4: Mix Citrus Juices: Combine both yuzu juice and lemon juice along with zest and almond extract in a separate bowl until well mixed. This step amplifies your cupcakes’ citrusy flavor, providing that refreshing zing.
Step 5: Whisk Dry Ingredients: In another bowl, whisk together the flour, baking soda, and salt until everything is evenly combined. This helps distribute the leavening agent and ensures the cupcakes rise beautifully.
Step 6: Alternate Ingredients: Carefully add your dry mixture and citrus liquids into the egg mixture, mixing gently. Be cautious not to overmix at this stage; it preserves the air bubbles, which are crucial for fluffiness.
Step 7: Fill Cupcake Liners: Pour the batter into your lined cupcake tin, filling about two-thirds for the best rise. Note that the tops won’t dome too much, so keep an eye on the expected shape while baking.
Step 8: Bake Until Done: Place the cupcakes into your preheated oven and bake for around 18 minutes. You want them to spring back when touched lightly, signaling they are perfectly cooked and ready to cool.
Step 9: Cool & Frost: Let your cupcakes cool fully before topping them off with your favorite yuzu buttercream. This cooling phase prevents your frosting from melting completely, giving you a beautiful finish.

Notes

Storage method: Airtight container, room temperature, duration: 2-3 days
Cupcakes are best kept in an airtight container at room temperature. For longer storage, refrigerate, but allow to come to room temperature before serving.
If the batter seems thick and hard to mix, add 1 tablespoon of milk to loosen it up while gently folding until combined.
For uneven baking, rotate the cupcake tin halfway through the 18-minute baking time for consistent golden tops.
If the cupcakes rise too much, reduce the oven temperature by 25 degrees F to prevent them from doming excessively.
When cupcakes are dry, check your oven temperature with an oven thermometer to prevent future overbaking issues.
If frosting slides off, let cupcakes cool completely before applying, allowing a stable base for the frosting to cling.
Method: Microwave, temperature: room temperature, timing: 10-15 seconds
Reheat cupcakes in the microwave for no more than 15 seconds to warm them slightly without drying out.
Top with yuzu buttercream or a light lemon glaze for added flavor.
These cupcakes pair well with green tea or a refreshing lemonade.
For a different flavor combination, consider adding poppy seeds or substituting lemon and lime juice for the yuzu if unavailable.
Select fresh yuzu juice as it is essential for a unique citrus flavor. If yuzu is hard to find, a mix of lemon and lime juice can work as an alternative.
Use good quality granulated sugar to create that nice, fluffy texture. It helps aerate the mixture when creaming, which is key for light cupcakes.

Nutrition

Serving Size: 1 cupcake
Calories: 350
Sugar: 1g
Sodium: 600mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 30g
Cholesterol: 90mg

Ingredient Notes

Cake flour: Look for a fine-textured cake flour to give the cupcakes a tender crumb. It really makes a difference for that light and airy bite!
Butter: I prefer using unsalted butter for these cupcakes. This way, you control the sweetness and achieve a rich flavor. Make sure it’s softened for easy mixing!
Granulated sugar: Choose a good quality granulated sugar to create that nice, fluffy texture. It helps aerate the butter when creaming, which is key for light cupcakes.
Yuzu juice: Fresh yuzu juice is essential for that unique citrus flavor. If you can’t find it, try using a mix of lemon and lime juice for a similar tangy profile.
Lemon zest: Use fresh lemon zest to enhance that citrusy aroma. It adds a bright flavor that pairs beautifully with the yuzu.
Eggs: You’ll need large eggs at room temperature to help bind everything together and create a moist cupcake. Room temp eggs mix in better!
Baking powder: Opt for a fresh baking powder for that perfect rise. This ingredient ensures the cupcakes are fluffy and light.
Vanilla extract: A good quality vanilla extract adds depth to the flavor. It balances the sweetness and complements the citrus notes nicely.
Cake flour: Look for a fine-textured cake flour to give the cupcakes a tender crumb. It really makes a difference for that light and airy bite!
Butter: I prefer using unsalted butter for these cupcakes. This way, you control the sweetness and achieve a rich flavor. Make sure it’s softened for easy mixing!
Granulated sugar: Choose a good quality granulated sugar to create that nice, fluffy texture. It helps aerate the butter when creaming, which is key for light cupcakes.
Yuzu juice: Fresh yuzu juice is essential for that unique citrus flavor. If you can’t find it, try using a mix of lemon and lime juice for a similar tangy profile.
Lemon zest: Use fresh lemon zest to enhance that citrusy aroma. It adds a bright flavor that pairs beautifully with the yuzu.
Eggs: You’ll need large eggs at room temperature to help bind everything together and create a moist cupcake. Room temp eggs mix in better!
Baking powder: Opt for a fresh baking powder for that perfect rise. This ingredient ensures the cupcakes are fluffy and light.
Vanilla extract: A good quality vanilla extract adds depth to the flavor. It balances the sweetness and complements the citrus notes nicely.

Recipe Tips

If the batter seems thick and hard to mix, add 1 tablespoon of milk to loosen it up while gently folding until combined.
For uneven baking, rotate the cupcake tin halfway through the 18-minute baking time for consistent golden tops.
If the cupcakes rise too much, reduce the oven temperature by 25 degrees F to prevent them from doming excessively.
When cupcakes are dry, check your oven temperature with an oven thermometer to prevent future overbaking issues.
If frosting slide off, let cupcakes cool completely before applying, allowing a stable base for the frosting to cling.

Serving Suggestions

Serve lemon yuzu cupcakes with a side of fresh berries or a citrus salad for an enjoyable pairing. Consider including a scoop of dairy-free ice cream or coconut sorbet for a refreshing dessert option.

Add to a layered cake or try mixing into a creamy cheesecake for a new flavor twist. Use the batter to create yuzu marble muffins or make lemony pancake stacks for brunch.

Top with a light yuzu frosting or a simple glaze made from lemon juice and powdered sugar. Sprinkle toasted coconut or crushed pistachios for added texture and flavor contrast.

Recipe variations

You can use other citrus juices like lime or grapefruit to switch up the flavor profile in these lemon yuzu cupcakes.
Add 1/2 tsp of vanilla extract for an extra layer of sweetness that pairs well with the tartness of the lemon and yuzu.
Either all-purpose flour or gluten-free flour works well in this recipe, ensuring the texture of the cupcakes remains light.
If you’re baking for a larger group, double this recipe for 24 cupcakes, making sure to adjust baking time if necessary.

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How to Store?

To keep your lemon yuzu cupcakes fresh and delicious, follow these storage tips:

Room Temperature: Store cupcakes in an airtight container at room temperature for up to 2 days to maintain freshness.

Refrigeration: Place cupcakes in an airtight container in the refrigerator for up to 5 days; this helps prolong their shelf life.

Freezing: Wrap cupcakes individually in plastic wrap or aluminum foil, and place in a freezer container for up to 3 months. Thaw at room temperature before serving.

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If you enjoyed this lemon yuzu cupcakes or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!