Lemon Yuzu Cupcakes
These lemon yuzu cupcakes pack a huge citrus punch of flavor!
- Prep time
- 10 min
- Cook time
- 18 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup sugar
- 2 eggs
- 1/2 cup oil
- 1/4 cup lemon juice, plus zest of one lemon
- 1/4 cup yuzu juice
- 1/2 tsp almond extract
- 1 cup flour
- 3/4 tsp kosher salt
- 1/4 tsp baking soda
Instructions
- 1
Preheat oven to 325 degrees F and prepare your cupcake tin with liners.
- 2
Beat eggs and sugar until batter is pale, fluffy, and holds its shape in ribbons just slightly when dripping off the beater.
- 3
Beat in oil until completely homogenous.
- 4
In a separate bowl, mix citrus juices, zest, and extract together.
- 5
In another bowl, mix dry ingredients together until well combined (flour, baking soda, salt).
- 6
Alternate adding citrus liquids and dry ingredients into your batter, mixing or folding very gently to preserve the air bubbles.
- 7
Fill your cupcake liners about 2/3 of the way full; this cupcake batter will rise but NOT dome up on top, baking flat instead.
- 8
Bake in preheated oven for about 18 minutes, or until a toothpick inserted in the center comes out clean and the cake is springy to the touch. Allow to cool completely and top with your favorite frosting!