Calamansi Cupcake

This fluffy cupcake recipe has the perfect mix of sweet and sour, thanks to our local lime, the calamansi. Since calamansi contains essential vitamins and the right amount of zing, we’ve baked the cupcake using a healthier cooking oil, the Golden Fiesta Canola Oil. You can munch on this guilt-free treat as much as you want. No frosting needed.

  • Required cooking skill level

  • Above 10
    persons serving
  • 30
    minutes preparation time


  1. 16 Cupcake liners
  2. 2 Large eggs
  3. 1/2 cup Golden Fiesta Canola Oil
  4. 1/2 cup Sugar
  5. 1 cup Cake flour
  6. 1 1/2 tsp Baking powder
  7. 1/2 tsp Baking soda
  8. 1/4 tsp ¼ tsp salt
  9. 1/4 cup Calamansi juice
  10. 1/2 cup Powdered sugar, sifted


  • 1 Preheat oven to 350°F. Place 16 cupcake liners in 2 12 cup cupcake pans. Set aside.
  • 2 In a large mixing bowl, whisk eggs, Golden Fiesta Canola Oil, and sugar together until well mixed. Set aside.
  • 3 In another large bowl, sift together flour, baking powder, baking soda, and salt.
  • 4 Scoop half the flour mixture into the bowl with the egg mixture. Stir until just combined. Pour om calamansi juice and mix until mixture bubbles. Add remaining flour mixture, and stir until no flour in visible.
  • 5 Scoop batter into each lined cup of the prepared cup cake pans, filling each until 3/4 full. Place in oven and bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  • 6 Remove from oven, and let cool slightly before removing each completely on wire rack. Sprinkle each cupcake with powdered sugar before serving.

Craving for a sweeter dessert? Go ahead and bake a few blocks of choco peanut brownies or some tablea crinkles. They’re our favorites! The kids will love them, too!

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