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READY IN 35 mins

Lemon-Lime Cupcakes

Read Reviews (42)

"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." — platinum designs

Ingredients Edit and Save

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Sugar and Sweeteners

All about Eggs

Measuring All-Purpose Flour

Original recipe makes 2 dozen cupcakes Change Servings

1 1/2 cups butter
3 cups white sugar
5 eggs

2 tablespoons lemon extract
3 cups all-purpose flour
3/4 cup lemon-lime soda (e.g. 7-Up™)

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Directions

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.

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PREP 15 mins
COOK 20 mins
READY IN 35 mins

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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 store-bought cream cheese icing + 1/4 cup milk + 1/2 cup cool whip + 1/4 zest of a lemon.

—The Messy Cook

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Most Helpful Critical Review

Jan 31, 2011

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

—J.G.

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49 Ratings

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Jun 09, 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.

—mkecupcakequeen

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Feb 02, 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 30 minutes.

—erz2002

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Jul 08, 2012

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 these ended up as lighter, lemony cupcakes, which is what I was going for. I just frosted with a storebought frosting I wanted to use up, and it worked well. This does make a lot of cupcakes, so bear that in mind. Thanks for the recipe!

—pomplemousse

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Feb 07, 2011

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. I used Roundabout cupcake sleeves as the base ... nice touch! (see pictures) Also we don't drink soda but we do drink Mike's; I replaced the soda with 3/4c Mike's Hard Limeade. The base is a Roundabout sleeve: http://momstart.com/2011/01/roundabouts-the-fun-way-to-have-a-cupcake-giveaway/.

—SummerO

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Sep 12, 2008

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 frosting on it. Everyone liked it!

—cookiemonster

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May 04, 2008

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

—emmae

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Nutrition

Calories
276 kcal
14%

Carbohydrates
37.9 g
12%

Cholesterol
75 mg
25%

Fat
12.7 g
20%

Fiber
0.4 g
2%

Protein
3 g
6%

Sodium
98 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lemon-Lime Cupcakes

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 276
Calories from Fat: 114

% Daily Value *
Total Fat 12.7g 20 %
Saturated Fat 7.6g 38 %
Cholesterol 75mg 25 %
Sodium 98mg 4 %
Potassium 36mg 1 %
Total Carbohydrates 37.9g 12 %
Dietary Fiber 0.4g 2 %
Protein 3g 6 %
** Sugars 25.1g
Vitamin A 8 %
Vitamin C 0 %
Calcium 1 %
Iron 9 %
** Thiamin 13 %
Niacin 12 %
Vitamin B6 1 %
Magnesium 2 %
Folate 19 %

* 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.