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
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans and line with paper baking cups.

    Advertisement
  • 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.

Nutrition Facts

276 calories; 12.7 g total fat; 69 mg cholesterol; 98 mg sodium. 37.9 g carbohydrates; 3 g protein; Full Nutrition

Reviews (48)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/28/2008
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. Read More
(85)

Most helpful critical review

Rating: 3 stars
01/31/2011
This is a heavy textured cake. Not something the kids will like. Good flavor though. I topped mine with cream cheese frosting and coconut. Read More
(6)
58 Ratings
  • 5 star values: 31
  • 4 star values: 14
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 5
Rating: 4 stars
07/28/2008
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. Read More
(85)
Rating: 4 stars
07/28/2008
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. Read More
(85)
Rating: 4 stars
06/09/2008
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. Read More
(62)
Advertisement
Rating: 5 stars
02/02/2009
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. Read More
(46)
Rating: 4 stars
07/08/2012
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! Read More
(37)
Rating: 5 stars
02/07/2011
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/. Read More
(22)
Advertisement
Rating: 4 stars
09/12/2008
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! Read More
(18)
Rating: 5 stars
05/04/2008
These are really good. They are moist and very flavorful. Thanks! Read More
(18)
Rating: 5 stars
11/08/2010
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 sitting in the fridge for a week. It was still soft and tasty. Goes very well with cream cheese frosting. Edit - added 2 tbsps of strawberry flavouring with strawberry soda & 1 tbsp of strawberry jam - got very tasty pink strawberry cupcakes. Read More
(15)
Rating: 5 stars
03/18/2009
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 food paste. FUN! I also made a cream cheese buttercream for on top and dipped a tiny shamrock cookie cutter in the food coloring and dabbed it on top. FUN AGAIN! My boys loved them. I'll definatly make this again without making changes. Thank you for a great recipe! Read More
(12)
Rating: 3 stars
01/31/2011
This is a heavy textured cake. Not something the kids will like. Good flavor though. I topped mine with cream cheese frosting and coconut. Read More
(6)