Lemon-Lime Cupcakes Recipe

Name: Lemon-Lime Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 2 sticks Butter, Softened; 2 cups Granulated Sugar; 4 whole Large Eggs, At Room Temperature; 1 whole Large Egg White; 2 Tablespoons Vegetable Oil; 2-3/4 cups Flour; 2-1/2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1 teaspoon Salt; 1 can (12 Oz.)Frozen Lemonade Concentrate, Thawed; _____; FOR THE ICING:; 1 stick Unsalted Butter, Softened; 1 package (8 Oz.) Cream Cheese, Softened; 3 Tablespoons Key Lime Juice; 1 teaspoon Key Lime Zest; 4 cups Confectioners Sugar

Servings: persons

FOR THE CUPCAKES:
2 sticks Butter, Softened
2 cups Granulated Sugar
4 whole Large Eggs, At Room Temperature
1 whole Large Egg White
2 Tablespoons Vegetable Oil
2-3/4 cups Flour
2-1/2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1 teaspoon Salt
1 can (12 Oz.)Frozen Lemonade Concentrate, Thawed
_____
FOR THE ICING:
1 stick Unsalted Butter, Softened
1 package (8 Oz.) Cream Cheese, Softened
3 Tablespoons Key Lime Juice
1 teaspoon Key Lime Zest
4 cups Confectioners Sugar

1
FOR CUPCAKES:
2
Preheat oven to 350u00b0. Line 2 standard muffin pans with baking cups.
3
Using a mixer, beat 2 sticks butter and the granulated sugar until creamy. Gradually beat in eggs, egg white and oil. Scrape down the sides of the bowl and mix again.
4
In a medium bowl, whisk together the flour, baking soda, baking powder and 1 teaspoon salt. On low speed, start adding the dry ingredients into your wet ingredients, a little at a time. Then add the lemonade concentrate, mixing until fully incorporated.
5
Fill each cupcake liner about three quarters full with batter. Bake until the cupcakes spring back when gently touched, about 15-20 minutes (I did mine for 15 because I like them a little underdone). Let cool completely before icing.
6
FOR ICING:
7
Cream butter, cream cheese, juice and zest in a large bowl with an electric mixer until light and fluffy. Add 4 cups confectioner's sugar, one cup at a time. Continue beating until light and fluffy.
8
If icing is too thin, add additional confectioner's sugar 1 tablespoon at a time until desired consistency is reached.

2446

kcal

Calories

106

Fat

377

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE CUPCAKES:, 2 sticks Butter, Softened, 2 cups Granulated Sugar, 4 whole Large Eggs, At Room Temperature, and more.

Yes, Lemon-Lime Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon-Lime Cupcakes

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