Recipe summary

Hands-on time:
20 mins. to 30 mins.
Baking time:
16 mins. to 20 mins.
Total time:
1 hrs 36 mins. to 1 hrs 50 mins.
Yield:
12 cupcakes
Bright and fresh, these cupcakes rely on lemon and lime for their tangy taste.
Volume Ounces Grams

Cupcakes

  • 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

Glaze

  • 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

Directions

  1. 1) To make the cupcakes: Preheat the oven to 375F. Place cupcake liners in the 12 cups of a muffin pan. Position an oven rack in the middle of the oven.
  2. 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. 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. 4) In a separate bowl, whisk together the flour and baking powder.
  5. 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. 6) Scoop the batter into the prepared muffin pan, filling each cup about 2/3 full.
  7. 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. 8) Remove from the oven, and after 5 minutes transfer to a rack to cool.
  9. 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. 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.
  11. Yield: 12 cupcakes.