Citrus Poke Cupcakes

Citrus Poke Cupcakes
90 min.
24
253kcal

Suggestions


Indulge your sweet tooth with these delightful Citrus Poke Cupcakes, a vibrant dessert that brings a burst of flavor to any occasion! Perfect for parties, celebrations, or simply a treat for yourself, these cupcakes are not only visually appealing but also incredibly delicious. With a moist lemon cake base infused with zesty citrus peels, each bite is a refreshing experience that will transport you to a sunny citrus grove.

The magic of these cupcakes lies in their unique poke method, where holes are created in the tops to allow luscious layers of orange and lime gelatin to seep in, creating a delightful contrast of textures and flavors. Topped with a creamy, dreamy frosting made from butter, cream cheese, and whipped cream, these cupcakes are the perfect balance of sweet and tangy. Each cupcake is a little piece of sunshine, making them an ideal dessert for any gathering.

Whether you're a seasoned baker or a novice in the kitchen, this recipe is easy to follow and yields 24 scrumptious cupcakes that are sure to impress your family and friends. So, roll up your sleeves and get ready to whip up a batch of these Citrus Poke Cupcakes that will leave everyone asking for seconds!

Ingredients

  • 0.5 cup butter softened
  • oz cream cheese softened
  • 7.5 teaspoons gelatin powder orange-flavored
  • box lemon cake mix 
  • teaspoon lemon extract 
  •  lemon zest grated
  • 7.5 teaspoons gelatin mix 
  •  lime zest grated
  •  orange zest grated
  • 3.8 cups powdered sugar 
  • cup water boiling
  • 0.7 cup whipping cream 

Equipment

  • bowl
  • oven
  • hand mixer
  • toothpicks
  • skewers
  • muffin liners

Directions

  1. Heat oven to 350F.
  2. Place paper baking cup in each of 24 regular-size muffin cups.
  3. In large bowl, beat cake mix, water, oil, eggs and lemon, lime and orange peel with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups, filling each two-thirds full.
  4. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. With fork or wooden skewer, poke holes in tops of cupcakes.
  5. In small bowl, pour 1/2 cup of the boiling water on lime gelatin; stir until gelatin is dissolved.
  6. Pour gelatin over half of each cupcake.
  7. In another small bowl, pour remaining 1/2 cup boiling water on orange gelatin; stir until gelatin is dissolved.
  8. Pour gelatin over other half of each cupcake. Refrigerate 30 minutes.
  9. Meanwhile, in large bowl, beat butter and cream cheese with electric mixer on medium speed until smooth. Gradually add powdered sugar, beating on low speed until combined. Beat in lemon extract. In small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold one-third of the whipped cream into cream cheese mixture. Fold in remaining whipped cream.
  10. Pipe or spread frosting on cupcakes. Store in refrigerator.

Nutrition Facts

Calories253kcal
Protein4.38%
Fat35.14%
Carbs60.48%

Properties

Glycemic Index
4.54
Glycemic Load
0.21
Inflammation Score
-2
Nutrition Score
2.8252174102742%

Flavonoids

Hesperetin
1.2mg
Naringenin
0.09mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:253.17kcal
12.66%
Fat:10.08g
15.51%
Saturated Fat:6.21g
38.82%
Carbohydrates:39.03g
13.01%
Net Carbohydrates:38.61g
14.04%
Sugar:29.6g
32.89%
Cholesterol:27.18mg
9.06%
Sodium:229.27mg
9.97%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.83g
5.65%
Phosphorus:85.16mg
8.52%
Vitamin A:345.9IU
6.92%
Calcium:63.4mg
6.34%
Vitamin B2:0.09mg
5.52%
Folate:16.73µg
4.18%
Vitamin B1:0.06mg
3.7%
Selenium:2.43µg
3.47%
Vitamin E:0.46mg
3.05%
Iron:0.52mg
2.87%
Vitamin B3:0.53mg
2.63%
Copper:0.05mg
2.61%
Vitamin C:1.85mg
2.25%
Manganese:0.04mg
2.24%
Fiber:0.42g
1.66%
Vitamin B5:0.17mg
1.65%
Vitamin B6:0.03mg
1.35%
Vitamin K:1.38µg
1.32%
Magnesium:4.28mg
1.07%
Vitamin B12:0.06µg
1.02%