Lemon Lime Cupcakes!!

10 Oct

I love lemon cake. I really do. In fact I must admit that anytime I see yellow frosting and discover that there is not lemon cake beneath it I am more than just a little disappointed. Texturally I can’t stand a gritty white cake and I have found that the use of cake flour usually eliminates this problem. With the combination of lime frosting these cupcakes are nearly unbeatable in the citrus cupcake category.


  • 2 cups cake flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup butter
  • 4 eggs
  • ¾ cup butter milk
  • ½ cup lemon juice
  • Pinch lemon zest

Mix wet and dry ingredients separately and add the dry to the wet 1/3 at a time. Pour mixture into a large Ziploc and cut off one corner. Use the Ziploc to pipe into cupcake trays. Bake at 350 for 20 minutes or until a toothpick inserted into the middle comes out clean.


  • ½ lb butter
  • ½ kg of icing sugar
  • Lime juice to taste (4-12 tbsp)
  • Cream (to adjust consistency if needed)

Mix together and whip until you reach the consistency that you want.

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