Lemon Lime Cupcakes
These Lemon Lime Cupcakes are perfect for summer. Fresh citrus taste, ridiculously soft cupcake crumb & topped with perfectly smooth lime buttercream!
Servings: 14 cupcakes
Ingredients
Fort The Lemon Lime Cupcakes
- 1 and 1/2 cups cake flour , sifted (careful not to over measure)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened to room temperature
- 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 , not from a bottle and not lemon extract
- 1/2 cup milk , room temperature (whole milk preferred)
For the Lime Buttercream
- 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
Instructions
- Preheat the oven to 350F degrees.
- Line a muffin pan with muffin papers. You'll end up with about 12-14 cupcakes.
- In a medium sized bowl whisk together the flour, baking powder and salt. Set aside.
- In a separate large bowl using an electric mixer, beat together the butter, sugar, lemon zest & lime zest until the mixture is light and fluffy.
- Add in the vanilla, egg whites and lemon juice and beat until well combined.
- Turn the mixer down to low and carefully beat in about 1/2 of the flour mixture, followed by 1/2 of the milk. Turn off the mixer and scrape down the sides of the bowl using a large wooden spoon or rubber spatula.
- Turn the mixer back on to medium-low speed and add in the second half of the flour, followed by the second half of the milk until the batter is smooth.
- Carefully spoon the batter into the prepared muffin tin, filling each paper to about 2/3 full. Be careful not to over fill your muffin tray.
- Bake in the preheated oven for 16-18 minutes, or until an inserted toothpick comes out clean.
- To make the frosting, beat the butter on medium-high speed until fluffy and the color lightens.
- Turn the mixture to low speed and beat in 3 cups of powdered sugar. Once the mixture gets thick, add in the salt, lime zest and lime juice.
- Beat in the rest of the powdered sugar and whipping cream 1 tablespoon at a time until the desired consistency and sweetness level is reached. Beat in the food coloring (if using).
- Frost cupcakes by using a piping bag, or by spreading with a flat-edge knife. Shower with sprinkles & devour.
Nutrition
Calories: 359kcal