Lemon Lime Citrus Cupcake Recipe

A light, lemon-lime cake with a rich, tart cream cheese frosting guarantees this citrus cupcake recipe will be on your list of favorites. A perfect summer treat!
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With the fresh flavors of lemon and lime abundant in summer, why not make them into cupcakes? Here's a citrus cupcake recipe to put in your stack of favorites.

Lemon Lime Citrus Cupcake Recipe - TodaysMama.com

I love the light lemon-lime cake paired with a rich, tart cream cheese frosting. The key to a true citrus flavor is to use the oils in the zest or peel of the fruit rather than an alcohol-based flavoring. For a dainty zest, be sure to mince any long strands of peel or use a microplaner.
The flavors will blend together even more when chilled after baking. Try these for your next bridal shower or dinner party!

Lemon Lime Citrus Cupcake Recipe

1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon pure vanilla
1 cup sour cream
zest of 1 lemon + zest of 1 lime
1 3/4 cup all purpose flour
1 teaspoon baking soda
1 /2 teaspoons baking powder
1/2 teaspoon salt

Preheat oven to 350 degrees. Beat together butter and sugar until light and fluffy. Add eggs one at a time until fully incorporated. Add in vanilla, sour cream and zests and mix until smooth. In a separate bowl, sift together dry ingredients. Add gradually to batter on low speed until just combined. Bake for 15-17 minutes until lightly golden. Remove from oven and cool. Makes 15-16 cupcakes. For best flavor, chill frosted cupcakes for at least two hours to allow frosting to set and flavors to blend.

Lemon Lime Citrus Cupcakes Bite

Lemon Lime Citrus Frosting

1/2 cup butter, softened
4 ounces cream cheese, softened
1 cup powdered sugar + 2 cups powdered sugar
1/2 teaspoon salt
1 tablespoon lemon juice
1 tablespoon lime juice

In a large bowl, blend butter and cream cheese until smooth. Gradually add 1 cup of powdered sugar. Add remaining sugar and salt. Add juices and beat for two minutes until smooth. Frosts 15-20 cupcakes with a generous serving.

Adapted from Sara Voortmeyer recipe.

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