lemon lime cupcakes
Breakfast
Lemon Lime Cupcakes
Bright, citrusy cupcakes bursting with lemon and lime zest. Tart and sweet with a refreshing zing—ideal for summer parties or afternoon treats.
Ingredients:
- 1 1/2 cups butter 3 cups white sugar 5 eggs
- 2 tablespoons lemon extract
- 3 cups all-purpose flour
- 3/4 cup lemon-lime soda (e.g. 7- upв„ў)
Directions:
- 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.
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