Calamansi Cupcakes
These calamansi cupcakes take 25 minutes to prep and 18 minutes to bake, with a tart Filipino citrus curd filling and a sweet cream cheese frosting.
Last updated: July 14, 2025
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/3 cup calamansi juice, freshly squeezed or 100% bottled
- 2 tsp calamansi zest or lime zest (if using bottled juice)
- 1/4 cup whole milk
- 1 tsp pure vanilla extract
- For the calamansi curd: 3 large egg yolks
- 1/3 cup granulated sugar (curd)
- 1/4 cup calamansi juice (curd)
- 3 tbsp unsalted butter, cold and cubed (curd)
- Pinch of salt (curd)
- For the frosting: 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened (frosting)
- 2 cups powdered sugar, sifted
- 2 tbsp calamansi juice (frosting)
- 1 tsp pure vanilla extract (frosting)
Instructions
Make the curd first. Whisk egg yolks, sugar, calamansi juice, and salt in a small saucepan over medium-low heat. Stir constantly for 6 to 8 minutes until the mixture thickens and coats the back of a spoon.
Remove the curd from heat. Stir in cold butter one piece at a time until fully melted and smooth. Pour into a bowl, press plastic wrap directly onto the surface, and refrigerate for at least 30 minutes.
Preheat your oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
Beat butter and sugar in a large bowl with an electric mixer on medium speed for 2 to 3 minutes. Until pale and fluffy. Add eggs one at a time, mixing well after each. Mix in vanilla and calamansi zest.
Combine calamansi juice and milk in a small measuring cup. Add the flour mixture to the butter mixture in three additions, alternating with the juice-milk mixture. Start and end with flour. Mix on low just until combined; do not overmix.
Divide batter evenly among the liners, filling each about two-thirds full. Bake for 16 to 18 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Use a small knife or a cupcake corer to cut a 1-inch hole in the center of each cooled cupcake. About 1 inch deep. Fill each hole with 1 to 1. 5 teaspoons of chilled calamansi curd.
Make the frosting. Beat cream cheese and butter together on medium speed until smooth and fluffy, about 2 minutes. Add powdered sugar and mix on low until combined. Add calamansi juice and vanilla, then beat on medium-high for 1 minute until light.
Pipe or spread frosting over each filled cupcake. Garnish with a small slice of calamansi, a curl of lime zest, or a light dusting of powdered sugar. Serve at room temperature or slightly chilled.
Pro Tips
- • Make the curd the night before if you want to save time on bake day. It keeps in the fridge for up to 5 days in a sealed jar.
- • Do not swap calamansi juice for lemon or regular lime in the curd. The sour-floral note of calamansi is what makes the filling taste distinct. Lime works as a backup but will taste different.
- • If your curd turns out too thin, return it to low heat and stir for another 2 to 3 minutes. It will also thicken more as it chills.
- • For cleaner piping, chill the frosted cupcakes for 15 minutes before serving. The cream cheese frosting holds its shape better when slightly cool.
Recipe Details
Timing
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Nutrition (per cupcake)
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Recipe Highlights
Final Thoughts
These calamansi cupcakes are tart, bright, and not too sweet. The citrus curd filling does most of the work, and the cream cheese frosting keeps everything balanced. If you can get your hands on calamansi juice, fresh or bottled, this recipe is a great way to use it. Make the curd the night before and the rest comes together in under an hour. Try them once and they will earn a regular spot in your baking rotation.
Frequently Asked Questions
Where can I buy calamansi juice for this recipe?
Most Filipino grocery stores carry fresh calamansi or bottled 100% calamansi juice. You can also order it online from specialty food retailers. Look for bottles labeled 100% calamansi with no added sugar. Avoid blended citrus drinks, as the flavor will be too mild for the curd.
Can I make these cupcakes without the curd filling?
Yes. Skip the filling and simply frost the cupcakes as normal. They will still have a clear calamansi flavor from the batter and the frosting. The curd does add a tart, jammy center that makes each bite more interesting. So it is worth trying if you have time.
Why did my calamansi curd turn out lumpy?
Lumpy curd usually means the heat was too high or you stopped stirring. Keep the burner on medium-low and stir the whole time. If you see small cooked egg bits, strain the curd through a fine mesh sieve right after cooking. It will turn out smooth.
How do I store leftover calamansi cupcakes?
Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature for 15 to 20 minutes before serving so the frosting softens. The curd filling is dairy-based, so do not leave them at room temperature for more than 2 hours.
