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Martha Stewart’s Triple Citrus Cupcakes (#11)

Cupcake #11 in the Martha Stewart Cupcake Book challenge: Triple Citrus Cupcakes!

I wanted to share some of my cupcakes with the creative agency we’ve been working with: Red Tettemer. This one seemed perfect for train travel. Their offices are in Philadelphia and Susan from their office is coming down to UM today for a presentation and is going to take a dozen of these fiesty babies back with her this afternoon on the train! Hi Steve, Carla and Susan!

The cupcake turned out very moist and delicious…almost like a pound cake…the recipe takes 9!! eggs…I don’t think I’ve ever done that before! But, that Martha did it again!

I went to the Super Giant in Rockville to get the “citruses” early in the morning to avoid the rush of that place. I also bought some mint so I could practice making chocolate mint leaves…but that’s a later story.

Layla doesn’t really like citrus, but she was definitely a good sport about it. Below is the recipe for the cupcakes and the citrus glaze…rock on, CQ


Makes 36
3 1/3 cups all-purpose flour
2 teaspoons coarse salt
1 pound (4 sticks) unsalted butter, room temperature
2 cups sugar
3 tablespoons finely grated lemon zest (from 3 lemons)
3 tablespoons finely grated orange zest (from 2 oranges)
3 tablespoons finely grated lime zest, plus more for garnish (from 3 limes)
1 teaspoon pure vanilla extract
9 large eggs, room temperature
Citrus Glaze


Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour and salt.
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy, scraping down sides of bowl every few minutes. Add citrus zests. Reduce speed to medium, and add vanilla. Add eggs, three at a time, beating until until incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in four batches, beating until completely incorporated after each.
Divide batter evenly among lined cups, filling each three-quarters full; tap pans on countertop once to distribute batter. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
To finish, dip tops of cupcakes in glaze, then turn over quickly and garnish with zest. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.

Citrus Glaze:

Makes 1 cup
1 1/2 cups confectioners’ sugar, sifted
1/4 teaspoon finely grated citrus zest, such as orange, lemon, or lime
3 tablespoons fresh citrus juice, such as orange, lemon, or lime

Whisk all ingredients until smooth and combined. Use immediately.