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4.88 from 8 votes

Lemon Yuzu Cupcakes

These lemon yuzu cupcakes pack a huge citrus punch of flavor!
Prep Time10 minutes
Cook Time18 minutes
Course: Dessert
Cuisine: Asian American, Japanese

Ingredients

  • 1 cup sugar
  • 2 eggs
  • 1/2 cup oil
  • 1/4 cup lemon juice, plus zest of one lemon
  • 1/4 cup yuzu juice
  • 1/2 tsp almond extract
  • 1 cup flour
  • 3/4 tsp kosher salt
  • 1/4 tsp baking soda

Instructions

  • Preheat oven to 325 degrees F and prepare your cupcake tin with liners.
  • Beat eggs and sugar until batter is pale, fluffy, and holds its shape in ribbons just slightly when dripping off the beater.
  • Beat in oil until completely homogenous.
  • In a separate bowl, mix citrus juices, zest, and extract together.
  • In another bowl, mix dry ingredients together until well combined (flour, baking soda, salt).
  • Alternate adding citrus liquids and dry ingredients into your batter, mixing or folding very gently to preserve the air bubbles.
  • Fill your cupcake liners about 2/3 of the way full; this cupcake batter will rise but NOT dome up on top, baking flat instead.
  • Bake in preheated oven for about 18 minutes, or until a toothpick inserted in the center comes out clean and the cake is springy to the touch. Allow to cool completely and top with your favorite frosting!