Lemon-Lime Cupcakes42 Reviews
- Prep: 15 min
- Cook: 20 min
- Ready In: 35 min
“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.” - by platinum designs
Original recipe yields 2 dozen cupcakes
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans and line with paper baking cups.
- 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.
- 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.
Amount Per Serving (24 total)
- 276 cal
- 12.7 g
- 37.9 g
Based on a 2,000 calorie diet
Reviews (42)Rate This Recipe
"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. "
"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"
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