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Lemon-Lime Cupcakes

Lemon-Lime Cupcakes

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
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platinum designs

This is one of the hundreds of cupcake recipes that I make homemade for my cupcake business. It's a light lemon and lime cupcake.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 37.9g
  • 12%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 98 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans and line with paper baking cups.
  2. Beat butter and sugar in a large bowl using an electric mixer until light and fluffy, about 15 minutes. Mix in the eggs one at a time, mixing each until well blended. Stir in the lemon extract. Stir in the flour, alternating with the lemon-lime soda, just until the batter is smooth. Spoon the batter into the prepared cups, dividing evenly.
  3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
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Reviews

The Messy Cook
75

The Messy Cook

7/28/2008

I changed somethings around, instead of lemon extract I used 3/4 the zest of a lemon + 1 tablespoon lemon juice...the cupcakes to me were closer to the consistency of a pouncdcake. For Icing I used store-bought cream cheese icing + 1/4 cup milk + 1/2 cup cool whip + 1/4 zest of a lemon.

mkecupcakequeen
60

mkecupcakequeen

6/9/2008

The day that I baked these, they were yummy. Once I refrigerated over night, they were SO DENSE, I really did not care for them.

erz2002
46

erz2002

2/2/2009

I think it has a lot of possibilities just by changing the soda flavor and extract. I used raspberry ginger ale and raspberry extract, as that was what I had on hand. I had to bake my cupcakes for 30 minutes.

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