Description
Light, zesty lemon yuzu cupcakes that yield 12 moist, flavorful cupcakes with a citrus punch. Vegetarian and baked to a tender crumb.
Ingredients
Scale
- 1 cup (120g) cake flour, fine-textured
- 2 large eggs, at room temperature
- 1/2 cup (120ml) oil, vegetable or canola
- 1/4 cup (60ml) lemon juice
- 1/4 cup (60ml) yuzu juice, fresh
- Zest of one lemon
- 1/2 tsp (2.5ml) almond extract
- 1 cup (200g) granulated sugar
- 3/4 tsp (4.5g) kosher salt
- 1/4 tsp (1g) baking soda
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