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Lemon-Lime Cupcakes

Lemon-Lime Cupcakes

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"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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35 m servings 276 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 37.9g
  • 12%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 98 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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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Read all reviews 46
  1. 55 Ratings

Most helpful positive review

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 u...

Most helpful critical review

This is a heavy textured cake. Not something the kids will like. Good flavor though. I topped mine with cream cheese frosting and coconut.

Most helpful
Most positive
Least positive

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 u...

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.

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...

So these looked pretty good but I wanted to make them lighter, so I added a teaspoon of baking soda and left out an egg. It worked! I was a bit worried, as I've never tried that before, but th...

This was the perfect recipe for my Margarita Cupcakes! I used a cream cheese frosting, unsweetened coconut flakes at the "margarita salt", a gummy lime and real straws cut to the perfect size. ...

This cake was tasty and unique but it was really dense. The only thing I changed was I made it in a 13x9, but it was a really humid day so that could have made a difference. I put a cool whip fr...

These are really good. They are moist and very flavorful. Thanks!

The cupcakes were very good. Made them twice so far. Flavourful. I did not have lemon extract and used 1 tbsp lemon emulco instead, which was just about right. The cake was fine even after s...

This recipe was exactly what I was looking for! I made a couple of fun St. Pat's changes. I didn't have lemon-lime soda so I used Jones' Green Apple (which is green) and added a little green f...

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