Lemon-Lime Cupcakes

Makes one dozen cupcakes

  • 6 tablespoons vegetable oil
  • 3/4 cup granulated sugar
  • zest of one lemon
  • zest of one lime
  • 1 Tablespoon lemon juice
  • 1 Tablespoon lime juice
  • 1/2 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 cup all-purpose flour
  • 1/2 cup cake flour
  • 1 teaspoon baking powder
  • 1/2 cup milk, at room temperature


Preheat the oven to 375 degrees F. Line the muffin pan with cupcake liners.

In the bowl of your mixer add the vegetable oil, sugar, salt and lemon and lime zests. Mix about 2 minutes on medium-high speed. Beat in the lemon and lime juices, and the eggs, one at a time. Beat for about two more minutes.

In a separate bowl whisk together the flours and the baking powder. Add the flour mixture to the liquid mixture alternating the flour and milk, ending with the flour. Mix until blended, about 30 seconds.

Using a scoop, scoop the batter into the prepared pan. You'll fill each cup about 2/3 full.

Bake for 16-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. This took 16 minutes in my oven. These cupcakes will not brown, so don't use sight as a measure of doneness.

Cool completely and top with your favorite frosting.

Lemon-Lime Cream Cheese Frosting

  • 1┬ástick unsalted butter, at room temperature
  • 1 package of cream cheese
  • 3/4 pound confectioners sugar (3 1/2 cups)
  • the zest of one lemon
  • the zest of one lime
  • 1 teaspoon fresh squeezed lemon juice
  • 1 teaspoon fresh squeezed lime juice

Blend the butter and cream cheese together until well blended. Add the lemon and lime zest. Add the confectioners sugar and the lemon and lime juice. Mix together until smooth and well blended.

Fill a pastry bag with a large decorative tip 2/3 full with frosting. I use a large glass to stabilize the pastry bag as I fill it. Pipe the frosting on the cupcakes. If you find the frosting to be a little soft, pop the cupcakes into the refrigerator or freezer for a few minutes.