Almond Citrus Cupcake

Total Time:
1 hr
Prep:
20 min
Inactive:
20 min
Cook:
20 min

Yield:
24 cupcakes
Level:
Easy

Ingredients
  • Cupcake Batter:
  • Nonstick cooking spray, for spraying liners
  • 2 cups cake flour
  • 1 2/3 cups granulated sugar
  • 1 cup almond meal
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 6 ounces (1 1/2 sticks) unsalted butter, at room temperature
  • 4 egg whites
  • 1 egg
  • 1 cup whole milk
  • 2 tablespoons freshly squeezed orange juice
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • Zest of 1 lemon
  • Frosting:
  • 8 ounces cream cheese, at room temperature
  • 4 ounces (1 stick) unsalted butter, at room temperature
  • 1 pound confectioners' sugar
  • 2 tablespoons orange zest (from about 1 large orange)
  • 2 tablespoons freshly squeezed orange juice
  • 1 teaspoon vanilla extract
  • Pinch salt
Directions
  • For the cupcake batter: Preheat the oven to 325 degrees F. Line cupcake pans with cupcake liners (for a total of 24 cupcakes); lightly spray the liners with cooking spray.

  • In the bowl of a stand mixer with a paddle attachment, mix together the cake flour, granulated sugar, almond meal, baking powder and salt. Add the butter and mix until crumbly in appearance, about 1 minute. Add the egg whites and whole egg and mix on medium until fluffy, about 1 minute. In a medium mixing bowl, combine the milk, orange juice, vanilla extract, almond extract and lemon zest. Mix approximately a third of the wet ingredients into the flour mixture. Scrape down the sides of the mixing bowl and beat for 1 minute on medium speed. Continue two more times with the remaining wet ingredients, beating for 1 minute between additions.

  • Scoop one scoop of the batter into each cupcake liner. Bake until the cupcakes bounce back from gentle pressure, about 20 minutes. Remove from the pans and cool.

  • For the frosting: In the bowl of a stand mixer, beat together the cream cheese and butter on medium speed until completely combined and free of lumps, about 2 minutes. On the lowest speed, slowly add the confectioners' sugar and mix until combined, about 1 minute. Add the orange zest and juice, vanilla extract and salt and mix on medium speed until light and smooth, about 2 minutes.

  • To assemble, frost the cooled cupcakes with the citrus frosting using a pastry bag fitted with a star tip.

  • This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.


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