Citrus Cupcakes Spring Ready!

This recipe is from Martha Stewart's Cupcakes book but I modified for better results. The recipe allows about 24 cupcakes. (para la version en español mira el post que esta debajo de este)

• 3 1/2 cups all purpose flour
• 1 teaspoon coarse salt 
• 2 cups of oil (moist but the cupcakes will not get tanned) or 4 sticks of butter (tanned cupcakes not as moist) or replace half of the butter for apple sauce (less fat, but rich and tanned cupcakes)
• 2 cups sugar
• 3 tablespoon finely grated (lemon, orange and lime) zest (3 tablespoons of each)
• 1 teaspoon pure vanilla extract
• 9 large eggs room temperature

1. Preheat oven at 325F
2. In a bowl mix flour and salt
3. In a mixer cream butter and sugar until fluffy / or if you are using oil and sugar until well mixed /  or  butter, apple sauce and sugar until fluffy
4. Add citrus zests to the mix
5. reduce mixer speed to medium and add vanilla
6. Add eggs, beat until everything is incorporated
7. Reduce speed to low and add slowly the flour and salt mix until everything is incorporated.
8. Fill the cupcake pan with the mix,  fill each tin  3/4 full (the mix does not have baking powder then is not going to raise a lot so you have to fill the tins 3/4 full! )
9. Bake for about 20 minutes until a cake tester inserted in centers comes out clean.
10. pull out the cupcakes from the pan and place them in a cooling rack. let them cool completely before decorating with glaze

Citrus Glaze 


1 1/2 cups confectioner's sugar.
1/4 teaspoon finely grated lime zest
3 tablespoons fresh lime juice

1. whisk together all ingredients until completely incorporated. place the mix in a decorating bag; poor the glaze over cupcakes tops, garnish with lime zest.

Voila! enjoy! XOXO