LEMON LIME CUPCAKES
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 1h35m
Yield 48 mini cupcakes
Number Of Ingredients 15
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.
TWO-INGREDIENT SODA POP CUPCAKES
It doesn't get any easier than two-ingredient cupcakes! For best results, use a fruit-flavored carbonated beverage, such as orange, grape, strawberry or lemon-lime.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 2
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat dry cake mix and carbonated beverage with electric mixer on low speed 1 minute, then on medium speed 2 minutes, scraping side of bowl. Divide batter among cups.
- Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove to cooling rack to cool completely, about 1 hour. If desired, frost with Betty Crocker™ frosting.
Nutrition Facts : Calories 80, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Cupcake, Sodium 135 mg, Sugar 1 g, TransFat 0 g
LEMON-LIME CUPCAKES
This is one of the hundreds of cupcake recipes that I make homemade for my cupcake business. It's a light lemon and lime cupcake.
Provided by platinum designs
Categories Desserts Cakes Lemon Cake Recipes
Time 35m
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 276.4 calories, Carbohydrate 37.9 g, Cholesterol 69.3 mg, Fat 12.7 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 7.6 g, Sodium 97.6 mg, Sugar 25.1 g
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