Lychee Cupcakes with Lychee Rose Buttercream
Real lychee fruit gets incorporated into this white cake batter for fluffy, soft cupcakes.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 20 oz can lychee, drained (save the syrup!)
- 1 stick softened unsalted butter (4 oz)
- 3/4 cup sugar (145g)
- 1 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 1/4 cup egg whites (from about 2 eggs)
- 1 1/4 cup cake flour (155g)
- 1/8 tsp almond extract
- 1/8 tsp rose water
- 2 sticks softened unsalted butter (8 oz)
- 1 pinch salt
- 2-3 cups powdered sugar
- 2-3 tbsp lychee syrup
- 1/2 tsp almond extract
- 1/4 tsp rose water
Instructions
- 1
Preheat oven to 350 degrees F and line a cupcake tin with 12 liners.
- 2
Measure out 200 g of drained lychee from the can. If you don't have a kitchen scale, this will be about the entire can, minus 4-5 lychees.
- 3
Puree the lychee in a blender. You should have about 3/4 cup of lychee puree.
- 4
Cream butter, baking powder, baking soda, salt, and sugar until light and fluffy.
- 5
Add egg whites and blend until emulsified.
- 6
Mixing on low, alternate adding small batches of lychee puree and cake flour until fully incorporated.
- 7
Add almond extract and rose water and mix.
- 8
Scoop batter into cupcake liners and bake for 25-30 minutes, or until an inserted toothpick comes out clean.
- 9
Let cool while preparing the buttercream.
- 10
Beat softened butter and salt until fluffy.
- 11
Add powdered sugar and 2-3 tbsp of the reserved lychee syrup until the buttercream is your desired consistency. Remember that your kitchen temperature will also affect how thick or thin your buttercream appears.
- 12
Mix in almond extract and rose water.
- 13
Frost cupcakes when cool. Enjoy!