Lemon Lime Cupcakes
Lemon Lime Cupcakes are loaded with fresh citrus flavor, both in the cake and fluffy buttercream frosting. They’re sure to make your summer a little more amazing!
Ingredients
For the Cupcakes:
2 1/4 cups cake flour, like swan's down brand
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/4 cups whole milk, room temperature
4 large egg whites, room temperature
lemon zest, from one medium lemon
lime zest, of one medium lime
1 1/2 cups granulated sugar
1 stick unsalted butter, (8 tablespoons), at room temperature
2 teaspoons pure vanilla extract
For the Buttercream:
3 sticks unsalted butter, softened (1 1/2 cups)
1 1/2 pounds powdered sugar, sifted (24 ounces)
2 teaspoons pure vanilla extract
lemon zest, from 1 medium lemon
lime zest, from 1 medium lime
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1-2 tablespoons milk, if necessary
Directions
For the Cupcakes:
1 Preheat oven to 350°F. Line cupcake pan with paper liners.
2 In a large bowl, sift together the flour, baking powder and salt.
3 In a medium bowl, whisk together the milk and egg whites.
4 In a medium bowl, combine the lemon zest and lime zest with the sugar and mix until fully incorporated.
5 In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and sugar at medium speed for about 3 minutes, or until the butter and sugar are light and fluffy.
6 Add in the vanilla extract and one third of the flour mixture, still beating on medium speed.
7 Beat in half of the milk-egg mixture, and then beat in half of the remaining dry ingredients until well incorporated.
8 Add the rest of the milk and eggs, beating until the batter fully incorporated and smooth, and then add the last of the dry ingredients.
9 Once ingredients are thoroughly incorporated, give the batter a good 2-minute beating to make sure it is thoroughly mixed.
10 Using a large scoop (about 3 tablespoons), distribute the batter between the prepared pans, filling each well 2/3 full.
11 Bake for 18-24 minutes, or until a toothpick inserted into the centers of the cupcakes comes out clean. Cool on wire rack.
For the Frosting:
1 In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for five minutes.
2 With the mixer on low speed, slowly add in the powdered sugar, and continue beating until well blended.
3 Add in vanilla, zest, and lemon and lime juices. Blend on low speed until moistened.
4 Turn the mixer back up to medium-high speed and beat the buttercream for an additional 5 minutes.
5 If the buttercream is too thick, add in a bit of milk, one teaspoon at a time until you reach the desired consistency.
6 Pipe buttercream onto cooled cupcakes. If desired, top each cupcake with a small slice of fresh lemon or lime just before serving.
