Make This: Boomerang Spritzer Cupcakes

Make This: Boomerang Spritzer Cupcakes

Our Boomerang Spritzer Cupcakes are super easy to make and are sure to keep you busy in quarantine. Plus, they taste pretty great too, but don’t take it from us: make your own following the recipe below.

 

Cupcake:

  • ¾ cup Greek yogurt, or butter
  • 1 cup white sugar
  • 2 tsps. baking powder
  • ¼ tsp salt
  • 2 eggs
  • 1.5 tablespoons lemon juice
  • Lemon zest, from one medium lemon
  • Lime zest, from one medium lime
  • 1.5 cups all-purpose flour
  • 1/2 cup lemon-lime Boomerang

Icing:

  • ½ stick of butter
  • 1.5 cups powdered sugar
  • 3 tbsps. Boomerang
  • Lemon zest, from one medium lemon
  • Lime zest, from one medium lime

Step 1: Preheat oven to 350 degrees F (175 degrees C). Grease one 12 cup muffin pans and line with paper baking cups if you have them.

Step 2: Beat butter and sugar in a large bowl using a spoon or an electric mixer if you have one until light and fluffy, about 15 minutes. Mix in the eggs one at a time, mixing each until well blended. Stir in the lemon juice. Stir in the flour, alternating with Boomerang, just until the batter is smooth. Spoon the batter into the prepared cups, dividing evenly.

Step 3: Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack.

Step 4: While cupcakes cool, make the icing. Use a whisk or an electric mixer if you have one to cream the butter. Gradually add powdered sugar, Boomerang, and zest. Mix until smooth. Add extra powdered sugar if the icing is too thin. Spoon the icing into a plastic bag and snip a hole at the bottom.

Step 5: When cupcakes have fully cooled, ice them and enjoy with a Boomerang!