Description
Delicious citrus cupcakes topped with homemade lemon curd and paired with refreshing orange-infused iced tea.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened (1 stick)
- 2 large eggs
- ½ cup buttermilk
- 1 tablespoon lemon zest (about 1 lemon)
- 1 tablespoon orange zest (about 1 orange)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup fresh lemon juice (about 3–4 lemons)
- Zest of 2 lemons
- ½ cup granulated sugar
- 3 large eggs
- ¼ cup unsalted butter, cut into small pieces
- 4 cups water
- 4 black tea bags (or 4 teaspoons loose black tea)
- 1 orange, sliced
- 2 tablespoons honey (optional)
- Ice cubes
- Fresh mint leaves for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed for about 3 minutes, or until the mixture is light and fluffy.
- Add in the eggs one at a time, mixing on low speed until just combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the flour mixture.
- Fold in the lemon and orange zest gently using a spatula.
- Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the lemon curd by whisking together the fresh lemon juice, lemon zest, granulated sugar, and eggs over medium heat until thickened.
- Remove from heat and stir in the butter until melted and smooth.
- For the orange-infused iced tea, bring 4 cups of water to a boil, add the black tea bags and orange slices, and let steep for about 5 minutes.
- Sweeten with honey if desired, then chill in the refrigerator.
Notes
- This recipe yields about 12 cupcakes.
- You can adjust the sweetness of the lemon curd to taste.
- Fresh mint leaves can be added as a garnish for the iced tea.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg