With the Easter holiday just a few short days away, I thought I would pull inspiration from BHG’s Buttery Yellow Citrus Cake to create an adorable and delicious cupcake perfect for the holiday.
I followed the original recipe pretty closely, but decided to make cupcakes instead of cake. Honestly, as much as I love cake, cupcakes are my favorite. There’s just something about a little mini handheld cake that makes my heart sing.
This is a fabulous recipe for the spring as it combines the fresh taste of citrus and the buttery goodness of cakes and a whipped frosting.
I’m a big fan of really fluffy and big cupcakes. To achieve this, I fill my cupcake liners a little more than 3/4ths of the way full. Then, I preheat my oven to 400 degrees F. I bake the cupcakes at this temperature for about five minutes and then turn the heat down to 350 degrees F for the rest of the baking process.
There is some science behind why this works that I can explain. All I know is that I always achieve very big and voluptuous cupcakes.
To make these appropriate for the Easter holiday, I topped the lemon whipped cream frosting with some yellow sanding sugar and tucked a little peep in the side. All in all, it’s the perfect treat for the holiday.
You can get the full recipe for these Buttery Yellow Citrus Cupcakes here.
Michael Wurm, Jr. – Inspired by Charm
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