Lemon-Lime Cupcakes

Bright and fresh, these cupcakes rely on lemon and lime for their tangy taste. Note that these are more European-style cake than American, which means they're a bit drier and denser than what you might be used to. But if you enjoy that style of cake — where frosting fill the richness quotient, with cake providing great flavor — then these cakes are for you

20 mins
16 to 20 mins
1 hr 36 mins
12 cupcakes
Lemon-Lime Cupcakes


  1. To make the cupcakes: Preheat the oven to 375°F. Place cupcake liners in the 12 cups of a muffin pan. Position an oven rack in the middle of the oven.

  2. Beat together the oil, sugar, lemon juice powder, salt, and lime zest until light in color, about 2 minutes at medium-high speed.

  3. Beat in the lime juice; then the eggs, one at a time, until the mixture lightens in color, about 2 minutes at medium-high speed.

  4. In a separate bowl, whisk together the flour and baking powder.

  5. At low speed, add the flour mixture to the batter in three additions, alternating with two additions of the milk; mix until blended, about 30 seconds.

  6. Scoop the batter into the prepared muffin pan, filling each cup about 2/3 full.

  7. Bake until a cake tester inserted into the center of a cupcake comes out clean, 16 to 20 minutes; the cakes will remain quite pale.

  8. Remove from the oven, and after 5 minutes transfer to a rack to cool.

  9. To make the glaze: Whisk together the ingredients to make a smooth glaze about the consistency of molasses, adding additional liquid or confectioners' sugar as needed.

  10. To glaze cupcakes: Dip cooled cupcakes into the glaze. Sprinkle with zest; the glaze sets up quickly, so be sure to sprinkle with zest right after dipping.