This recipe is fluffy and light with the right amount of tartness from the Calamansi concentrate I used. This recipe is from the awesome local food magazine Yummy. I also have a recipe for Calamansi cupcakes that were inspired by Boracay’s Real Cafe which creates a much heavier and dense batch. Personally I prefer this recipe because the cupcakes are moist, light and really fluffy. So here goes my take on Yummy’s Calamansi cupcake recipe which I sourced from Tested Kitchen
1 cup softened butter (best to take the butter out of the fridge an hour before you do this so the butter will soft and ready for creaming)
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/3 cup calamansi juice (I used 1/2 cup for my batch and used Calamansi concentrate, make just enough for this recipe)
2 cups sifted all-purpose flour
1 tablespoon baking powder
Preheat oven to 350°F
Line muffin pan with paper cups
Sift flour and baking powder together
Cream butter and sugar until light and smooth
Add eggs one at a time to the cream mixture
Add the flour, mixture a little at a time
Add the vanilla slowly
Add the calamansi juice last
Incorporate all ingredients together
Pour batter into your muffin pans. You can use an ice cream scooper to get a consistent amount of batter per cupcake liner. Fill the cupcake liners up to 1/3 full.
Bake the lovelies for 20 minutes. Do the toothpick test and see if your treats are done 🙂 Your kitchen will smell awesome!!
These cupcakes turn out golden, fluffy, pretty and summery. I think I’ll add more calamansi juice next time.
You can also frost the cupcakes with buttercream frosting but they’re already great as is 🙂 Definitely goes well with coffee!
I made a printable version of this recipe! Just click HERE (When you get to the page, the “Print Page” link is right under the recipe)