Lemon Lime Cupcakes
These lemon lime cupcakes are delicious and perfect for dessert any time of year. This is such a pretty dessert, worthy of the center of any table, whether it’s an elegant setting with cloth napkins or a picnic table.
I don’t know about you, but I do not like overly sweet desserts. Those cakes with the mounds of sickening sweet icing? Not for me.
These lemon lime cupcakes have just enough sweet flavor and it blends perfectly with the tart lemon-lime. Enjoy these at a family or company picnic, or take them to the end of the year school party!
What You Need for Lemon Lime Cupcakes
Always gather your ingredients first. For the cupcakes, you will need flour, salt, baking soda, baking powder, unsalted butter, sugar, eggs, and lemon extract or juice.
To make the frosting, you will need unsalted butter, powdered sugar, heavy whipping cream, lime extract or juice, and fresh lime zest.
How to Make Lemon Lime Cupcakes
Makes 24
Preheat oven to 375º F.
Line the cupcake tins with paper liners.
Cream the butter and sugar until light and creamy.
Combine the flour, baking soda, baking powder, and salt in a separate bowl.
Add one egg at a time to the butter and sugar mixture, beating after each egg has been added.
Add the lemon extract and lemon zest to the butter, sugar, and egg mixture.
Add 1/3 of the dry mixture to the wet mixture while continuing to mix.
Add 1/2 of the milk, mix.
Add 1/3 of the dry mixture, mix well.
Add the last 1/2 of the milk, mix.
Add the last 1/3 of the dry mixture and mix well.
Make sure all ingredients are thoroughly blended.
Scoop the batter into the paper-lined cupcake tins until they are 3/4 of the way full.
Bake at 375º for 15-17 minutes or until an inserted toothpick comes out clean.
Cool for 10-15 minutes.
Remove from the cupcake tin and cool on wire racks until completely cool to the touch.
How to Make Frosting
Cream the butter and powdered sugar until light and creamy.
Add the heavy whipping cream.
Check to see if the frosting can make and hold a stiff peak.
If not add 1/2 C more powdered sugar, mix well.
Be patient as this may take several minutes.
If frosting can make and hold a stiff peak…mix in the lime extract and 1/2 tablespoon of the lime zest. Mix well.
Spoon the frosting into a pastry bag with a large frosting tip.
Twist the open end of the pastry bag to push the frosting to the tip.
Frost the cupcakes, and spread the remaining 1/4 tablespoon of the fresh lime zest on top of the frosted cupcakes.
What is your favorite flavor of cupcake? Share in the comments below! You might want to check out these Chunky Monkey Cupcakes!
Lemon Lime Cupcakes
Ingredients
For the Cupcakes
- 3 C flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 C unsalted butter, soft
- 2 C sugar
- 4 eggs, room temperature
- 1 tsp lemon extract or juice
- 1/2 C whole milk
- 1/2 T fresh lemon zest
For the Frosting
- 1 C unsalted butter, soft
- 4+ C powdered sugar
- 4 T heavy whipping cream
- 2 T lime extract or juice
- 3/4 T fresh lime zest
Instructions
To Make Cupcakes
- Preheat oven to 375º F.
- Line the cupcake tins with paper liners.
- Cream the butter and sugar until light and creamy.
- Combine the flour, baking soda, baking powder, and salt in a separate bowl.
- Add one egg at a time to the butter and sugar mixture, beating after each egg has been added.
- Add the lemon extract and lemon zest to the butter, sugar, and egg mixture.
- Add 1/3 of the dry mixture to the wet mixture while continuing to mix.
- Add 1/2 of the milk, mix.
- Add 1/3 of the dry mixture, mix well.
- Add the last 1/2 of the milk, mix.
- Add the last 1/3 of the dry mixture and mix well.
- Make sure all ingredients are thoroughly blended.
- Scoop the batter into the paper-lined cupcake tins until they are 3/4 of the way full.
- Bake at 375º for 15-17 minutes or until an inserted toothpick comes out clean.
- Cool for 10-15 minutes.
- Remove from the cupcake tin and cool on wire racks until completely cool to the touch.
To Make Frosting
- Cream the butter and powdered sugar until light and creamy.
- Add the heavy whipping cream.
- Check to see if the frosting can make and hold a stiff peak.
- If not add 1/2 C more powdered sugar, mix well.
- Be patient as this may take several minutes.
- If frosting can make and hold a stiff peak…mix in the lime extract and 1/2 tablespoon of the lime zest. Mix well.
- Spoon the frosting into a pastry bag with a large frosting tip.
- Twist the open end of the pastry bag to push the frosting to the tip.
- Frost the cupcakes, and spread the remaining 1/4 tablespoon of the fresh lime zest on top of the frosted cupcakes.
