I made some changes to the recipe. The original Baking Banter recipe includes lemon and lime powders, products you can buy from King Arthur Flour, but I didn't have any. I also didn't have any King Arthur Unbleached Cake Flour Blend. I'm resourceful though and once I decided I want to make a recipe nothing will get in my way. Nothing, I tell you!
I also made a different frosting than the glaze that was recommended in the Baking Banter recipe. I thought a cream cheese butter cream frosting would be lovely with these cupcakes. I jazzed up my standard cream cheese butter cream frosting with lemon and lime zest and a bit of lemon and lime juice. It was perfect.
Let's make these cupcakes, shall we?
Lemon Lime Cupcakes
|Lemon-Lime Cupcake Ingredients|
- 6 tablespoons vegetable oil
- 3/4 cup granulated sugar
- zest of one lemon
- zest of one lime
- 1 Tablespoon lemon juice
- 1 Tablespoon lime juice
- 1/2 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup all purpose flour
- 1/2 cup cake flour
- 1 teaspoon baking powder
- 1/2 cup milk, at room temperature
Preheat the oven to 375 degrees F. Line the muffin pan with cupcake liners.
In the bowl of your mixer add the vegetable oil, sugar, salt and lemon and lime zests. Mix about 2 minutes on medium high speed. Beat in the lemon and lime juices, and the eggs, one at a time. Beat for about two more minutes.
|Add the Eggs One at a Time|
In a separate bowl whisk together the flours and the baking powder. Add the flour mixture to the liquid mixture alternating the flour and milk, ending with the flour. Mix until blended, about 30 seconds.
|The Cupcake Batter|
Using a scoop, scoop the batter into the prepared pan. Your batter will be thin. You'll fill each cup about 2/3 full.
|Use a Scoop|
|The Baked Lemon-Lime Cupcakes|
Lemon-Lime Cream Cheese Frosting
- 1 stick unsalted butter, at room temperature
- 1 package of cream cheese
- 3/4 pound confectioners sugar (3 1/2 cups)
- the zest of one lemon
- the zest of one lime
- 1 teaspoon fresh squeezed lemon juice
- 1 teaspoon fresh squeezed lime juice
Blend the butter and cream cheese together until well blended. Add the lemon and lime zest. Add the confectioners sugar and the lemon and lime juice. Mix together until smooth and well blended.
Fill a pastry bag with a large decorative tip 2/3 full with frosting. I use a large glass to stabilize the pastry bag as I fill it.
|Using a Pastry Bag Makes Frosting Easy|
You can get my printable recipe for these Lemon-Lime Cupcakes by clicking the link.
You might like these other lemon recipes:
Lemon Yogurt Cake
Oh, Lemon Curd!
Lemon Pudding Cakes