• 2 cups all-purpose flour
  • ½ cup white sugar
  • 3 tsp. baking powder
  • 1/4 cup kalamansi juice
  • ½ tsp. salt
  • ¾ cup milk
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 cup powdered sugar
  • ¼ cup butter
  • ¼ cup cream cheese
  • ½ tsp. vanilla

Cooking Instructions:

  1.  Heat oven to 400°F (205°C). Grease bottoms only of 12 muffin cups or line with baking cups.
  2.  In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt; mix well. In a small bowl, combine milk, kalamansi, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
  3.  Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool before topping with the frosting.
  4. For the frosting, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.



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