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Lemon-Lime Cupcakes

Author: Sue Gray

Lemon-Lime Cupcakes Recipe

Bright and fresh, these cupcakes rely on lemon and lime for their tangy taste. Note that these are more European-style cake than American, which means they're a bit drier and denser than what you might be used to. But if you enjoy that style of cake — where frosting fill the richness quotient, with cake providing great flavor — then these cakes are for you

At a glance

Prep
Bake
Total
Yield
12 cupcakes

Ingredients

Choose your measure:

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

Instructions

  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.
  11. Yield: 12 cupcakes.