My Limequat Cupcakes with Whipped Cream is an oldie but goodie. I experimented one winter when citrus was in season, and this was one of my favorite recipes using limequats. The limequat syrup is Liquid Gold! I use it mixed into club soda for a refreshing drink and I used it to make a limequat margarita and a great Limequat Vodka Martini too.
You’ll need to make the candied limequats and syrup the day before baking your cupcakes. So plan in advance.
To get started with the recipe, bring water, sugar and salt to a boil, stirring to dissolve sugar. Slice limequats very thin removing the seeds along the way (the seeds will make the syrup bitter). Add limequat slices to the boiling mixture and remove from heat. Let cool and then refrigerate overnight.
To make the cupcakes, preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
Using a hand mixer, cream butter and sugar together until light and fluffy. Be sure to use room temperature butter. Mix butter first until creamy and then begin adding sugar slowly until well mixed and the sugar dissolves into the butter. It should be light and fluffy.
Next, add the limequat syrup and juice. Mix until combined, than add eggs one at a time, mixing well. In another bowl, combine flour, baking powder and salt. Add some the dry mixture alternately with some of the milk into the butter mixture until all the ingredients are well combined.
Scoop the batter into the muffin pan until each cupcake holder is about 3/4 full. Bake for about 20-25 minutes until a toothpick inserted in the middle comes out clean.
Let the muffins cool, then brush the tops of each cupcake with the limequat syrup. Let the cupcakes soak up the syrup.
While the syrup is being absorbed into the muffin, make the whipped cream. Using a hand mixer, whip the heavy cream and confectioners sugar until thick and fluffy. Top each cupcake with a dollop of whipped cream and top with one candied Limequat slice. (Be sure to let excess syrup fall off first) I’m a huge fan of whipped cream and like it so much better than traditional frosting. If you haven’t had a cupcake with whipped cream, try it. It is just lighter and oh so delish!
Did you like this recipe? Leave a comment below. Looking for other cupcake recipes? Try some of these:
Gluten-Free Chocolate Peanut Butter Cupcakes
Vanilla Cupcakes with Raspberry Filling and Pistachio Whipped Cream
Limequat Cupcakes with Whipped Cream
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
CANDIED LIMEQUATS AND SYRUP
- 2/3 C water
- 2/3 C sugar
- Dash of salt
- Around 8-10 Large limequats
LIMEQUAT CUPCAKES
- 1/2 Cup Butter, softened to room temperature
- 1/2 Cup Sugar
- 1/4 Cup Limequat syrup from Candied Limequats recipe above, strained (reserve the candied limequat slices to use as garnish)
- 2 Tsp. Limequat juice
- 2 Eggs
- 1 1/4 Cup Unbleached white all-purpose flour
- 1 Tsp. Baking powder
- 1/4 Tsp. Salt
- 1/2 Cup 2 Percent milk
- 2 Tbsp. 2 Tbsp. limequat syrup from Candied
- Limequats recipe above, strained
- 1 Cup Heavy whipping cream
- 2 Tbsp. Confectioners sugar
Instructions
- Bring water, sugar and salt to a boil, stirring to dissolve sugar. Slice limequats very thin removing the seeds along the way (the seeds will make the syrup bitter). Add limequat slices to the boiling sugar mixture and remove from heat. Let the syrup cool and then refrigerate overnight. This keeps real well in the refrigerator and there will be extra syrup to use in drinks or on ice cream.
- NOTE: you’ll need to make the candied limequats and syrup the day before baking your cupcakes. Definitely worth the wait!
LIMEQUAT CUPCAKES
- Preheat oven to 350 degrees F.. Put cupcake liners into 12-cup muffin tin.
- Cream butter and sugar together with a hand mixer until light and fluffy. Be sure to use room temperature butter. Mix butter first until creamy and then begin adding sugar slowly until well mixed and the sugar dissolves into the butter. It should be light and fluffy.
- Add limequat syrup and juice. Mix until combined, than add eggs one at a time, mixing well.
- In another bowl, combine flour, baking powder and salt. Add some the dry mixture alternately with some of the milk into the butter mixture until all the ingredients are well combined.
- Drop batter into muffin pan until they are about 3/4 full. Bake for about 20-25 minutes until a toothpick inserted in the middle comes out clean.
- Let the muffins cool, then brush the tops of each cupcake with the limequat syrup. Let the cupcakes absorb the syrup.
- While the syrup is being soaked into the muffin, make the whipped cream. Using a hand mixer, whip the heavy cream and confectioners sugar until thick and fluffy. Top each cupcake with a dollop of whipped cream and top with one candied Limequat slice. (Be sure to let excess syrup fall off first) Enjoy.
