Maria
Indulge in the zesty and sweet flavors of Lemon Lime Cupcakes, a delightful treat that combines the brightness of fresh citrus with light and fluffy cake. These cupcakes are perfect for any occasion, from afternoon tea to birthday celebrations.
Why Make This Recipe
Lemon Lime Cupcakes bring a burst of refreshing citrus flavors that are both uplifting and delicious. The combination of lemon and lime adds a unique twist to traditional cupcakes, making them a standout dessert that is sure to impress.
How to Make Lemon Lime Cupcakes
Ingredients:
- 1 and 1/2 cups cake flour, sifted
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lime zest
- 3 large egg whites, room temperature
- 1 teaspoon vanilla
- 1 and 1/2 tablespoons fresh lemon juice
- 1/2 cup milk, room temperature
- For the Frosting:
- 3/4 cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 1 tablespoon fresh lime zest
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
- 3-4 tablespoons whipping cream
- 3-5 drops green food coloring (optional)
- Green sprinkles or coarse sugar for decorating
Directions:
- Preheat the oven to 350F degrees.
- Line a muffin pan with muffin papers.
- Whisk together flour, baking powder, and salt in a medium bowl.
- Beat butter, sugar, lemon zest & lime zest until fluffy.
- Add vanilla, egg whites, and lemon juice, mix well.
- Alternate adding flour mixture and milk into the batter.
- Spoon batter into muffin tin and bake for 16-18 minutes.
- For the frosting, beat butter, powdered sugar, lime zest, lime juice, salt, and whipping cream until desired consistency.
- Frost cupcakes and decorate with sprinkles.
How to Serve Lemon Lime Cupcakes
Serve these cupcakes at room temperature for the best flavor. Enjoy them as a sweet treat with a cup of tea or coffee, or as a dessert after a light meal.
How to Store Lemon Lime Cupcakes
Store the cupcakes in an airtight container at room temperature for up to 3 days. If storing longer, refrigerate them for up to 1 week. Allow them to come to room temperature before serving.
Tips to Make Lemon Lime Cupcakes
- Ensure all ingredients are at room temperature for a smooth batter.
- Do not overmix the batter to avoid dense cupcakes.
- Use fresh lemon and lime juice for the best citrus flavor.
Variation
For a tangier version, add more lemon and lime zest to the batter and frosting. You can also experiment with different types of citrus fruits for a unique twist.
Lemon Lime Cupcakes
Ingredients
- 1.5 cups cake flour, sifted
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lime zest
- 3 large egg whites, room temperature
- 1 teaspoon vanilla
- 1.5 tablespoons fresh lemon juice
- 1/2 cup milk, room temperature
- 3/4 cup unsalted butter, softened (for frosting)
- 3-4 cups powdered sugar, sifted (for frosting)
- 1 tablespoon fresh lime zest (for frosting)
- 1 tablespoon fresh lime juice (for frosting)
- 1/4 teaspoon salt (for frosting)
- 3-4 tablespoons whipping cream (for frosting)
- 3-5 drops green food coloring (optional)
- Green sprinkles or coarse sugar for decorating
Instructions
- Preheat the oven to 350°F.
- Line a muffin pan with muffin papers.
- Whisk together flour, baking powder, and salt in a medium bowl.
- Beat butter, sugar, lemon zest, and lime zest until fluffy. Add vanilla, egg whites, and lemon juice; mix well. Alternate adding flour mixture and milk into the batter.
- Spoon batter into muffin tin and bake for 16-18 minutes.
- For the frosting, beat butter, powdered sugar, lime zest, lime juice, salt, and whipping cream until desired consistency.
- Frost cupcakes and decorate with sprinkles.
