Lemon Lime 7up Soda Cupcakes Recipes

Steps:

• For the batter: Preheat the oven to 350 degrees F; line a mini cupcake pan with paper liners (use one 48-hole pan or two 24-hole pans).
• Sift together the flour, baking powder, baking soda and salt in a medium bowl and set aside.
• In the bowl of an electric stand mixer fitted with a paddle attachment, cream together the granulated sugar and butter until light and fluffy, 1 to 2 minutes. Add in the eggs one at a time, letting them incorporate fully between additions. With the mixer on low, add in half of the flour mixture, followed by the milk, and then the remaining flour mixture; let each incorporate fully before the next addition. Then mix in the lemon and lime juice and lemon extract.
• Using a scoop, fill each mini cupcake cup three-quarters full with batter. Bake until golden and cooked through, 12 to 14 minutes. Remove the cupcakes from the pan and allow them to cool completely.
• For the glaze: While the cupcakes are cooling, whisk together the powdered sugar, milk and lemon and lime zest in a bowl until smooth.
• Once the cupcakes have cooled, dip the top of each cupcake in the glaze, allowing the excess to drip back into the bowl. Chill the cupcakes in the fridge for at least 30 minutes. Serve cold and enjoy.

Steps:

• Heat oven to 350.
• In the bowl of a stand mixer, cream together the butter, oil and sugar at medium speed. Add eggs one at a time, blending until incorporated, then blend in the lemon, vanilla and almond extracts. Add half the 7Up, blending until combined, then half the flour; repeat with the remaining 7Up, then the remaining flour until evenly blended.
• Grease a 10-inch Bundt pan with butter; add cake batter. Bake until golden on top and firm to the touch, about 1 hour 15 minutes. Let cool in pan 10 minutes, then invert onto serving platter, and let cool to room temperature before slicing and serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans and line with paper baking cups.
• Beat butter and sugar in a large bowl using an electric mixer until light and fluffy, about 15 minutes. Mix in the eggs one at a time, mixing each until well blended. Stir in the lemon extract. Stir in the flour, alternating with the lemon-lime soda, just until the batter is smooth. Spoon the batter into the prepared cups, dividing evenly.
• Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.