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Calamondin Cupcakes are Smiles and Sunshine

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Calamondin Cupcakes

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.

If you've tried this recipe, please RATE THE RECIPE and leave a comment below!

Calamondin Cupcakes
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Calamondin Cupcakes

Servings 16 cupcakes


Cupcake Ingredients

  • 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


Cupcake Instructions

  1. Preheat oven to 350 F.
  2. In a medium-sized mixing bowl, mix sugar, cake flour, baking powder, baking soda, and salt.
  3. Add butter and mix until fully combined.
  4. In a small mixing bowl, whisk together eggs, yogurt, oil, and vanilla until smooth.
  5. Add egg mixture to flour mixture and mix until just combined.
  6. Mix in calamondin coulis until just combined.
  7. Mix in milk until just combined.
  8. Fill cupcake liners 3/4 full.
  9. Bake for 20 minutes or until cupcakes bounce back when lightly touched.

Calmondin Meringue Buttercream Frosting Instructions

  1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar.
  2. Cook, whisking constantly until sugar has dissolved and mixture is warm to the touch (about 160 F).
  3. Attach the bowl to the mixer fitted with its whisk attachment.
  4. 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).
  5. Switch to the paddle attachment.
  6. 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.)
  7. Beat in vanilla extract on low speed to eliminate air bubbles (about 2 minutes).
  8. Stir in calamondin coulis with a rubber spatula.
  9. Pipe on cooled cupcakes.
  10. Top frosting with "Just Tops".

Recipe Notes

The 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.

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6 comments on “Calamondin Cupcakes are Smiles and Sunshine”

  1. I am so excited to try this recipe. I just ordered some of the calamondin coulis to try out this recipe. Your recipes have never failed me so far…

    LOVE, LOVE, LOVE the Ultimate Vanilla Cupcakes!! Haven’t tried the Ultimate Chocolate because I have a family favorite that I don’t want to moved over to second place. ;)

    Thanks for this fantastic site… I just love it!

  2. Susiesays:

    I’m excited to try these. Tried another calamondin recipe a few months ago that was a little disappointing but these look incredibly yummy and moist.

  3. I can’t wait to try these. Calamondins are widely available here in the Philippines.

  4. Annasays:

    This will be the first calamondin recipe that I will try. They look very promising.

  5. Sarahsays:

    I grow these in South Texas. Delicious!

  6. Lynnsays:

    I grew up with calamondin trees in our yard in South Florida and will try this recipe for New Years. We are in Pasadena for New Years where such trees are common, so I will use freshly picked calamondins (or are they kumquats?). I assume they are interchangeable fruits in this recipe. Thanks!

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