Lemon-Lime Cupcakes

These lemon-lime cupcakes are one of my favorites cupcake treats.  I love them any time of year, but the lemon-lime flavor is especially perfect for spring.

The cupcakes have a subtle lemon-lime flavor from both lemon zest and lime zest and a little added juice from the lemon and lime.  You can add a little more juice if you prefer, but I like the hint of citrus flavor.

Lemon-Lime Cupcakes with Lemon-Lime Cream Cheese Frosting

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The cream cheese frosting is speckled with both lemon and lime zest and flavored with a little more juice from the lemon and lime.  I like to taste the frosting to achieve the level of citrus flavor I want. One teaspoon of each juice is a good place to start.

I've made these cupcakes as both traditional sized cupcakes and as minis.  Both sizes work well.

You'll find the cake to be moist and dense.  This is a cupcake with substance.  They freeze very well.

After making a batch of the cupcakes, decorate them with the frosting and them freeze them on a sheet pan. Once frozen, wrap them individually with plastic wrap and package them in a zip closure freezer bag. They will keep beautifully.


The Essential Baking Tools for This Recipe:
Cupcake Tin
Cupcake Liners
A Mixer
A Scoop
Decorating Bags and Tips

Lemon Lime Cupcakes

Print Recipe

Makes one dozen 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

Directions
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 two 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.

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 thirty seconds.

Using a scoop to keep your cupcakes consistent in size, scoop the batter into the prepared pan.  The batter will be thin. You'll fill each cup about 2/3 full.

Use a Scoop for Consistency

Bake for 16-20 minutes, until a toothpick inserted into the center of a cupcake, comes out clean.  This took 16 minutes in my oven. 

These cupcakes will not brown, so don't use sight as a measure of doneness.

The Baked Lemon-Lime Cupcakes

Cool completely and top with lemon-lime cream cheese frosting.

Lemon-Lime Cream Cheese Frosting

Frosting Ingredients

• 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 freshly squeezed lemon juice
• 1 teaspoon freshly squeezed lime juice

Directions
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

Pipe the frosting on the cupcakes.  If you find the frosting to be a little soft, pop the cupcakes into the refrigerator or freezer for a few minutes.

Lemon-Lime Cupcakes Ready for a Party

You might like these other lemon recipes:
Lemon Yogurt Cake
Oh, Lemon Curd!
Lemon Pudding Cakes

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Enjoy!