These calamondin cupcakes are smiley and sunshiny happiness. The calamondin cupcakes could easily be confused for orange cupcakes. But, there’s something about them – it could be the extra tartness, the calamondin coulis that yields a dainty speckled meringue buttercream frosting, or the candied calamondin “Just Tops” resting on the cupcakes like tiny berets – that makes these calamondin cupcakes a notch above any orange cupcake you’ve tried. The cake is delicate and light, and the frosting pipes perfectly.
A 32 ounce jar of calamondin coulis and two packages of Just Tops ordered online from Calamondin Cafe (required for these cupcakes) plus a printed copy of this calamondin cupcake recipe would make a unique and special gift for the baker in your life.
- 1 cup sugar
- 1 3/4 cups cake flour not self-rising
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter room temperature
- 2 large eggs room temperature
- 1/3 cup greek yogurt
- 1/4 cup canola oil or vegetable oil
- 1/2 teaspoon vanilla extract
- 2/3 cup 6 ounces calamondin coulis
- 1/3 cup whole milk
Calmondin Meringue Buttercream Frosting Ingredients
- 3/4 cup sugar
- 2 egg whites
- 3/4 cup unsalted butter chilled
- 3/4 teaspoon vanilla extract
- 6 ounces calamondin coulis
- 16 Just Tops
Preheat oven to 350 F.
In a medium-sized mixing bowl, mix sugar, cake flour, baking powder, baking soda, and salt.
Add butter and mix until fully combined.
In a small mixing bowl, whisk together eggs, yogurt, oil, and vanilla until smooth.
Add egg mixture to flour mixture and mix until just combined.
Mix in calamondin coulis until just combined.
Mix in milk until just combined.
Fill cupcake liners 3/4 full.
Bake for 20 minutes or until cupcakes bounce back when lightly touched.
Calmondin Meringue Buttercream Frosting Instructions
In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar.
Cook, whisking constantly until sugar has dissolved and mixture is warm to the touch (about 160 F).
Attach the bowl to the mixer fitted with its whisk attachment.
Beat the egg white mixture on high speed until it holds stiff peaks. Then, continue beating until the mixture is fluffy and cooled (about six minutes).
Switch to the paddle attachment.
With the mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If the frosting appears to separate after the butter has been added, beat on medium-high until smooth again, 3-5 minutes more.)
Beat in vanilla extract on low speed to eliminate air bubbles (about 2 minutes).
Stir in calamondin coulis with a rubber spatula.
Pipe on cooled cupcakes.
Top frosting with "Just Tops".
Recipe NotesThe cupcake recipe is a Cupcake Project original. However, the frosting recipe was provided to me by Calamondin Cafe.
Note: This was a sponsored post by Calamondin Cafe. But, all of the opinions shared in this post are from my own experience with their products.