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 large 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".
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.