Lemon-Lime Cupcakes

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Recipe photo
Hands-on time:
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Yield: 12 cupcakes

Recipe photo

Bright and fresh, these cupcakes rely on lemon and lime for their tangy taste.

Lemon-Lime Cupcakes

star rating (11) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 12 cupcakes
Published: 06/27/2011



  • 6 tablespoons vegetable oil
  • 3/4 cup granulated sugar
  • 2 tablespoons lemon powder or lemon zest
  • 1/2 teaspoon salt
  • 1 tablespoon lime zest (grated lime peel)
  • 1 tablespoon lime juice (juice from 1/2 lime)
  • 2 large eggs, at room temperature
  • 1 1/2 cups King Arthur Unbleached Cake Flour Blend or King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 cup milk, at room temperature


  • 3 tablespoons melted butter
  • 1 tablespoon lemon powder or lemon zest
  • 1 tablespoon lime zest
  • 1 1/2 cups confectioners' sugar, sifted
  • food coloring, optional
  • 2 to 3 teaspoons water
  • grated lemon or lime peel (lemon or lime zest), for garnish


1) To make the cupcakes: Preheat the oven to 375°F. Place cupcake liners in the 12 cups of a muffin pan. Position an oven rack in the middle of the oven.

2) Beat together the oil, sugar, lemon juice powder, salt, and lime zest until light in color, about 2 minutes at medium-high speed.

3) Beat in the lime juice; then the eggs, one at a time, until the mixture lightens in color, about 2 minutes at medium-high speed.

4) In a separate bowl, whisk together the flour and baking powder.

5) At low speed, add the flour mixture to the batter in three additions, alternating with two additions of the milk; mix until blended, about 30 seconds.

6) Scoop the batter into the prepared muffin pan, filling each cup about 2/3 full.

7) Bake until a cake tester inserted into the center of a cupcake comes out clean, 16 to 20 minutes; the cakes will remain quite pale.

8) Remove from the oven, and after 5 minutes transfer to a rack to cool.

9) To make the glaze: Whisk together the ingredients to make a smooth glaze about the consistency of molasses, adding additional liquid or confectioners' sugar as needed.

10) To glaze cupcakes: Dip cooled cupcakes into the glaze. Sprinkle with zest, if desired; the glaze sets up quickly, so be sure to sprinkle with zest right after dipping.

Yield: 12 cupcakes.


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  • star rating 09/09/2014
  • Roni K.W from Israel
  • easy preperation. great flaver.
  • star rating 08/19/2014
  • Jquavelin from KAF Community
  • I made a gluten free version substituting 6 3/4 oz. of the K.A. gluten free flour blend for the flour and adding 1 tsp. of xanthan gum and a pinch of baking soda. I also didn't have lemons or limes so I subbed about 3/4 tsp. of lemon oil for the lemon and lime zest. They came out great!
  • star rating 03/28/2013
  • Sarah d from KAF Community
  • This was my second time making this recipe - I love how refreshing the flavors are! The icing is a little too sweet for my taste, but since the cake isn't too sweet, it evens out. I used lime oil in place of the zest, added a little cake enhancer, and about 1/3 cup of lemony bits to the batter, which gave it some nice added color and pop. I can't seem to get the glaze the right consistency, so I just spread it on the cupcakes, and dusted with lemon zest. These ones a big hit!
  • star rating 05/18/2012
  • foxsmama from KAF Community
  • I loved the flavor of these, but mine came out the texture of a Madeline, which is odd in a cupcake. Anyone have any suggestions as to what I did wrong?
    Sorry to hear of the difficulty. I am not sure what caused this change in texture. We'd be happy to walk through this one with you. Just give us a call on the Baker's Hotline, 800-827-6836. Frank @ KAF.
  • star rating 03/21/2012
  • melissakruse from KAF Community
  • I really wanted this to work since I've lots of lemons and limes on my trees. This just did not turn out to be light and moist like I had hoped.
    Please feel free to email or call us to talk over the recipe and what might have gone wrong. Betsy@KAF
  • star rating 01/08/2012
  • diana162 from KAF Community
  • We love all things lemon and these didn't fail. I did replace the lime juice with lemon, and changed up the glaze with 1 cup powdered sugar, 1 tbls cream and 2 tbls lemon juice. My daugher gave them a super thumbs up. I put a couple in the freezer to see how they fair...if they freeze well I'll try to double it next time.
  • star rating 08/24/2011
  • culinary2011 from KAF Community
  • Absolutely most refreshing cupcake I've had - perfect for summertime! I just used the zest of the lemon and the lime - no powder; I also used KA all purpose flour. Incredibly delicious and beautiful cupcakes! I can't wait to bake them in my Nebraska winter for a taste of summer!
    Kudos to you for taking the plunge into the fruity substitution pool. Glad to see your subs worked to satisfy your taste preferences. Irene @ KAF
  • star rating 08/05/2011
  • Mary from Michigan
  • I just finished off a batch of these and they are great. I used the lemon and lime powder vs. zest in the icing and it was very tart, just the way I like it. The cake part is a bit milder and the icing is what really makes the zing. I highly recommend these. If you love lime you will not be disappointed. I used the KA Cake Flour in mine also.
  • star rating 07/26/2011
  • Christina K from KAF Community
  • This recipe was very easy and the cupcakes are delish! Using zest from the lemon and the lime make these so fragrant and the flavor depth is great. I will definitely be making these again.
  • star rating 07/24/2011
  • barbara1021 from KAF Community
  • These are easy to make and taste great. They are light and not too sweet...a great dessert for the summer time.
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