Lemon-Lime Cupcakes

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 (42)

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71

The Messy Cook

Jul. 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 st..." See moreore-bought cream cheese icing + 1/4 cup milk + 1/2 cup cool whip + 1/4 zest of a lemon. "

56

mkecupcakequeen

Jun. 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...." See more"

44

erz2002

Feb. 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 3..." See more0 minutes. "