These lemon-lime cupcakes are one of my favorite 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 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.
These cupcakes were created after I sampled a lemon-lime whoopie pie on a trip to Portland, Maine. I loved the flavors so much I decided to recreate them in a cupcake.
The Reasons You Will Love These Lemon-Lime Cupcakes
The lemon and lime flavors in this cupcake are fresh and bright. They are delightful for spring parties, Easter, and birthdays.
You'll get lemon and lime flavors in both the cake and the frosting. The cream cheese frosting is speckled with both lemon and lime zest then flavored with a little more juice from the lemon and lime. Taste the frosting as you go to achieve the level of citrus flavor you want. One teaspoon of each juice is a good place to start.
These cupcakes are perfect 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 some substance.
These cupcakes are perfect 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 some substance.
These cupcakes freeze very well. That makes them perfect treats for bridal and baby showers where you might want to make them in advance.
After making a batch of the cupcakes, decorate them with the frosting and then 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.
After making a batch of the cupcakes, decorate them with the frosting and then 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.
Tips for Lemon-Lime Cupcake Success
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| Lemon-Lime Cupcake Ingredients |
Use vegetable oil as indicated in the ingredients, The vegetable oil contributes to the texture of the cupcakes.
You'll notice this recipe uses both all-purpose flour and cake flour. This mixture of flours also contributes to the texture of the cupcakes.
Use a scoop to measure the batter into your cupcake tins. This will ensure your cupcakes will be consistent in size and will bake uniformly.
These cupcakes don't brown when baking. Use a toothpick inserted in the center to determine doneness.
The Essential Baking Tools for This Recipe:
Cupcake Tin
Cupcake Liners
A Mixer
A Scoop
Decorating Bags and Tips
Lemon Yogurt Cake
Lemon Meringue Tarts recipe makes individual mini pies.
Lemon Pudding Cakes are single-serving cakes, too
The Essential Baking Tools for This Recipe:
Cupcake Tin
Cupcake Liners
A Mixer
A Scoop
Decorating Bags and Tips
How to Make Lemon-Lime Cupcakes
Preheat the oven to 375 degrees F. Line the muffin pan with cupcake liners. You might want to use some fun spring cupcake papers or these for a bridal shower.
In the bowl of your mixer add the vegetable oil, sugar, salt, and lemon and lime zest. Mix for about two minutes at medium-high speed. Beat in the lemon and lime juices, and the eggs, one at a time.
Beat for about two more minutes making sure the batter is well-combined.
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.
In the bowl of your mixer add the vegetable oil, sugar, salt, and lemon and lime zest. Mix for about two minutes at medium-high speed. Beat in the lemon and lime juices, and the eggs, one at a time.
Beat for about two more minutes making sure the batter is well-combined.
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.
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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.
These cupcakes will not brown, so don't use sight as a measure of doneness.
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| The Baked Lemon-Lime Cupcakes |
These cupcakes dome nicely. Cool completely and top with lemon-lime cream cheese frosting.
How to Make the Lemon-Lime Cream Cheese Frosting
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| Frosting Ingredients |
Blend the butter and cream cheese together until well blended. Add the lemon and lime zest.
Add the confectioner's 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.
Add the confectioner's 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.
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| 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.
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| Lemon-Lime Cupcakes Ready for a Party |
Other Lemon Recipes You Will Love
Lemon Yogurt Cake
Lemon Meringue Tarts recipe makes individual mini pies.
Lemon Pudding Cakes are single-serving cakes, too
Lemon Frosted Sugar Cookies
Enjoy!
Yield: 12 cupcakes
Lemon Lime Cupcakes
Prep time: 20 MinCook time: 20 MinTotal time: 40 Min
The fresh, bright flavors of lemon and lime make a delightful spring cupcake.
Ingredients
Lemon-Lime Cream Cheese Frosting
Instructions
- 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, lemon, and lime zest. Mix for about two minutes at 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.
- Bake for 16-20 minutes, until a toothpick inserted into the center of a cupcake, comes out clean.
- These cupcakes will not brown, so don't use sight as a measure of doneness.
- Blend the butter and cream cheese together until well blended. Add the lemon and lime zest.
- Add the confectioner's 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.
Nutrition Facts
Calories
393.08Fat (grams)
18.06Sat. Fat (grams)
7.11Carbs (grams)
56.38Fiber (grams)
0.96Net carbs
55.42Sugar (grams)
41.51Protein (grams)
3.62Sodium (milligrams)
170.49Cholesterol (grams)
59.21Nutrional information is approximate.
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