Friday, May 10, 2013

Clementine Cupcakes

Cuties are not just for kids.

Now that the weather has warmed up, I have been in the mood to bake with citrus.  This is evidenced by my last post for Key Lime Pie and my next post which will be a Lemon Meringue Pie.  There is also an Organe Pound Cake coming in the near future.   Zack and I love clementines and have them in the house whenever they are in season.  They are perfectly sweet, easy to peel, and seedless.  You really can't beat them.  The clementines made the perfect addition to these cupcakes and are a welcome treat after a rainy spring day.

Clementine Cupcakes from Baked Perfection
recipe from Baked Perfection

makes 12-15 cupcakes


1/2 cup butter, softened
3/4 cups sugar
1 egg
1 egg white
zest of 3 clementines
juice from 2 clementines
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cups sour cream


In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the clementine zest, clementine juice and vanilla; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups 3/4 full with batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely.

Very Vanilla Frosting
recipe by Baked Perfection

1 sticks of butter, softened
3 cups powdered sugar
pinch of salt
1 1/2 tablespoons vanilla extract
1 - 2 tablespoons milk

Beat butter and vanilla until creamy. Add salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.