Freshen up some baking with these Lemon and Lime Cupcakes! A perfect little dessert for any special occasion or just a regular spring day. Take a look!

Bringing you these delicious cupcakes today.  A bit zesty but not too much.  just a hint without being overpowering.  Plus although I say it myself, they’re not too bad on the eyes either.  If you looking for a pretty easy cupcake for any occasion this spring, keep these in mind. 

Ingredients

For the cupcakes:

• 1/2 Cup butter at room temperature
• 2/3 Cup sugar
• 3 eggs at room temperature
• 1 Teaspoon vanilla
• 1 1/2 cups flour
• Zest of one lemon (reserve 1/2 teaspoon for the frosting)
• Zest of one lime (reserve 1/2 teaspoon for the frosting)
• 1 Tablespoon lemon juice
• 1 Tablespoon lime juice
• 2 Teaspoon baking powder
• Pinch salt
• 1/4 Cup whole milk

For the frosting:

• 2 Cups Icing sugar sifted
• 1/2 Cup butter at room temperature
• 1 Teaspoon vanilla
• 1 Tablespoon cream
• 1/2 Teaspoon lemon zest
• 1/2 Teaspoon lime zest

Instructions

1. Preheat oven to 350 degrees. Line or grease 12 muffins tins. Set aside.
2. In the bowl of your electric mixer, beat butter and sugar until light and fluffy, 3-5 minutes. Beat in eggs, one at a time and then vanilla.
3. In a small bowl, combine the flour, baking powder, salt, and zest. Stir to combine.
4. Add about 1/2 of the flour to the batter and stir to incorporate. Then add the milk along with the juice of the lemon and lime and stir. Then add remaining flour and stir until incorporated.
5. Fill the muffin tins.
6. Bake for 15-18 minutes or until a toothpick comes out clean.
7. Remove from oven and leave to cool on a wire rack
8. Make the frosting in the bowl of your electric mixer. Add the butter and beat until smooth. Whisk in the vanilla and then slowly start sifting in the icing sugar and whisking until you have reached the desired consistency. Add the milk and whisk. Fold in the zest.
9. You can pipe the frosting on the cupcakes or spread it on with a butter knife.
10. Best served the day they are made but will keep up to two days in an airtight container.

Notes about the Lemon and Lime Cupcakes

• The cupcakes themselves are so easy to make. Very basic with no unusual or fussy ingredients.  There isn’t really too much to say about the baking as they are pretty straightforward.  I would say don’t over bake them though.  Otherwise, they will turn out dry.  So about 5 minutes before the time, check them with a toothpick.  If it’s clean, get them out.  Remember all ovens are different so baking time varies from oven to oven!
• I put a little zest in the icing as well, but this is completely optional.  It gives a little extra zesty flavour.  If you are putting zest in the frosting and planning to pipe, make sure you use a large piping attachment.  Otherwise the zest may block the hole. 
• I topped mine with small lime pieces and topped them with a little extra zest for prettiness.  Optional!

Like what you see today? Don’t forget you can follow on Facebook for daily inspiration or over on Instagram where I sometimes do daily cooking videos for fun! I’m also on Pinterest which is a great place that you can save and share your favourite recipes. As well, if you haven’t yet, Subscribe to the newsletter. You’ll be notified whenever there’s a new recipe! You can do that at the top of the page.

Print Recipe Pin Recipe

US CustomaryMetric

Citrus Cupcakes

Freshen up some baking with these Lemon and Lime Cupcakes! A perfect little dessert for any special occasion or just a regular spring day. Take a look!

Prep Time20 minutes mins

Cook Time15 minutes mins

Total Time35 minutes mins

Course: Dessert, Snack

Cuisine: North American

Keyword: cupcakes, lemons, limes

Servings: 12 cupcakes

Calories: 339kcal

Author: Julia Pinney

Ingredients

For the cupcakes:

• 1/2 Cup butter at room temperature
• 2/3 Cup sugar
• 3 eggs at room temperature
• 1 Teaspoon vanilla
• 1 1/2 cups flour
• Zest of one lemon (reserve 1/2 teaspoon for the frosting)
• Zest of one lime (reserve 1/2 teaspoon for the frosting)
• 1 Tablespoon lemon juice
• 1 Tablespoon lime juice
• 2 Teaspoon baking powder
• Pinch salt
• 1/4 Cup whole milk

For the frosting:

• 2 Cups Icing sugar sifted
• 1/2 Cup butter at room temperature
• 1 Teaspoon vanilla
• 1 Tablespoon cream
• 1/2 Teaspoon lemon zest
• 1/2 Teaspoon lime zest

US Customary – Metric

Instructions

• Preheat oven to 350 degrees. Line or grease 12 muffins tins. Set aside.
• In the bowl of your electric mixer, beat butter and sugar until light and fluffy, 3-5 minutes. Beat in eggs, one at a time and then vanilla.
• In a small bowl, combine the flour, baking powder, salt, and zest. Stir to combine.
• Add about 1/2 of the flour to the batter and stir to incorporate. Then add the milk along with the juice of the lemon and lime and stir. Then add remaining flour and stir until incorporated.
• Fill the muffin tins.
• Bake for 15-18 minutes or until a toothpick comes out clean.
• Remove from oven and leave to cool on a wire rack
• Make the frosting in the bowl of your electric mixer. Add the butter and beat until smooth. Whisk in the vanilla and then slowly start sifting in the icing sugar and whisking until you have reached the desired consistency. Add the milk and whisk. Fold in the zest.
• You can pipe the frosting on the cupcakes or spread it on with a butter knife.
• Best served the day they are made but will keep up to two days in an airtight container.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Citrus Cupcakes

Amount Per Serving (1 cupcake)

Calories 339 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 10g63%

Cholesterol 84mg28%

Sodium 225mg10%

Potassium 39mg1%

Carbohydrates 44g15%

Fiber 1g4%

Sugar 31g34%

Protein 3g6%

Vitamin A 559IU11%

Vitamin C 1mg1%

Calcium 58mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!