April 23, 2020
Is your fridge loaded with citrus fruits, but you have no idea how to use them up? Here’s a recipe from us! The combination of orange and lime creates a fresh burst of flavours in every bite. A smooth and zesty cream cheese frosting is added on the top, which complements these fluffy cupcakes beautifully. [Go straight to recipe]
You probably found out that citrus fruits can be stored for a pretty long time in our recent article on what food items to stock up on during this stay-home period. If you have purchased extra oranges and limes in your recent grocery run, and are looking for alternative ways to use them besides eating or making them into beverages, these cupcakes will be right up your alley.
In this new Citrus Cream Cheese Cupcakes Recipe which is a spin off our Mini Orange Cream Cheese Cupcakes, we’re taking the orange cupcakes up a notch by adding one more ingredient that closely resembles oranges, but has a distinct flavor profile–limes. Don’t pucker your lips; orange and limes make a beautiful combination of citrus flavours! The zesty profile of limes helps to add another dimension to the cupcakes, so you get a burst of citrus flavours in every bite.
These citrus cream cheese cupcakes are soft and fluffy with subtle orange and lime scents, which will certainly be a refreshing snack to dig into after a full day of digital conferences or online classes. For the citrus flavours to shine through, both the juices and zests of oranges and limes are incorporated into the cupcakes and frosting. For that extra burst of juiciness, finish your cupcakes with orange segments.
Oranges are one of the most versatile fruits to use in cooking, baking, and even mixology. We all have our preferred types and ways to consume them. Some oranges are best eaten directly, while others are better suited for making juices and confectioneries. For this recipe, we recommend using sweeter and juicier oranges.
Limes are a little bit more sour than oranges, but they still have a hint of sweetness, making them a great accompaniment to oranges in these cupcakes. With a 1:1 ratio of orange and lime juice, the orange-lime cream cheese frosting has the right amount of sweetness and tartness; neither one is overpowering. The cupcakes also combine orange and lime zest with similar results. But, if you want something tangier and more refreshing, you’re welcome to replace the lime in this recipe with lemon.
The steps to making the orange-lime cream cheese frosting include chilling the finished frosting before piping them onto the cupcakes. To get a cupcake topping that holds its shape well, never skip this step. Chilling the cream cheese frosting for a while helps it firm up so that piping is easier.
You can make the frosting in advance and store it in the fridge while you’re baking the cupcakes. If the frosting is too hard for you to pipe, simply loosen it by beating it until it’s smooth. You can prepare the frosting up to three days in advance to save time, but don’t forget to store it in the fridge in a covered container to prevent it from drying out.
Besides chilling the frosting, it is also important to let the cupcakes cool down to room temperature. You don’t want the heat from the freshly-baked cupcakes to melt the cream cheese frosting! After the cupcakes are out from the oven, let them cool for about 5 minutes before transferring them to a cooling rack. This helps to prevent steam from building up under your cupcakes, preventing your cupcake bases from turning soggy.
Watch video tutorial:
You may replace the oranges with limes for an all-lime cupcake, or substitute the limes with lemon for a tangier treat.
For citrus cupcakes
90g butter, unsalted
160g granulated sugar
Zest of ½ medium orange
Zest of 1 large lime
2 medium eggs
175g cake flour
9g baking powder
For orange-lime cream cheese frosting
150g cream cheese
60g butter, unsalted
75g confectioners' sugar
7g-8g fresh orange juice
7g-8g fresh lime juice
Orange flesh (optional - for garnish)
Storage: Frosting can be made in advance for up to 3 days. Store and keep in the fridge in an airtight container. Store cupcakes in the fridge, covered, for 3-5 days. Defrost slightly before consuming, otherwise cupcakes will be too hard.
The tanginess of the cupcakes makes them a refreshing treat to have, especially if you’re stuck at home in Singapore’s heat. Rope in your family or significant other to join you on this baking project and get crazy flexing your piping skills!
If you’re looking for more fuss-free recipes to try at home, try these Molten Chocolate Lava Cake, Ghost Meringue Cookies, or Six-Ingredient Milo Lava Cakes.
Trying this recipe out? Make sure you hashtag #bakestarters on Instagram so we can see your wonderful creations!
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The Bakestarters blog features tips and lessons to baking in Singapore, along with useful tips when using our signature baking kits.
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