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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.
Ingredients
- 1 ½ cups butter
- 3 cups white sugar
- 5 eggs
- 2 tablespoons lemon extract
- 3 cups all-purpose flour
- ¾ cup lemon-lime soda (e.g. 7-Up?)
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans and line with paper baking cups.
Step 2
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.
Step 3
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 (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 276 | |
| % Daily Value * | |
| Total Fat13g | 16% |
| Saturated Fat8g | 38% |
| Cholesterol69mg | 23% |
| Sodium98mg | 4% |
| Total Carbohydrate38g | 14% |
| Dietary Fiber0g | 1% |
| Total Sugars25g | |
| Protein3g | |
| Calcium12mg | 1% |
| Iron1mg | 5% |
| Potassium36mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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