Ingredients
3 c. All-purpose flour
2 tsp. Coarse salt
1 lb. unsalted butter
2 c. sugar
3 tbsp. finely grated lemon zest
3 tbsp. finely grated orange zest
3 tbsp. finely grated lime zest, plus more for garnish
1 tsp. pure vanilla extract
9 large eggs
Citrus Glaze
Preparation
Step 1Preheat oven to 325 degrees F. Line standard muffin tins with paper liners. Whisk together flour and salt.Step 2With 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.Step 3Divide 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.Step 4To 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.
