Lemon Lime Cupcakes (Ready-to-Print Version)
Citrusy cupcakes made with lemon lime soda, topped with smooth lime cream cheese frosting. Bright and refreshing.
# What You’ll Need:
→ Lemon Lime Soda Cupcakes
01 -
1 box white cake mix
02 -
1/2 cup vegetable oil
03 -
4 egg whites
04 -
1 3/4 cups lemon lime soda
05 -
1/2 box lime gelatin mix
→ Cream Cheese Frosting
06 -
2 sticks salted butter, softened
07 -
4 oz cream cheese, softened
08 -
3 1/2 cups powdered sugar
09 -
1/2 box lime gelatin mix
10 -
1 tsp vanilla extract
11 -
3 tbsp half and half
12 -
Green food coloring, as needed
13 -
Green sprinkles, for decoration
# Step-by-Step Guide:
01 -
Preheat the oven to 350°F. Line a muffin tray with cupcake liners.
02 -
Combine cake mix, vegetable oil, egg whites, and lemon lime soda in a large mixing bowl. Using a hand mixer on medium speed, blend until smooth and well-incorporated.
03 -
Gently fold in the lime gelatin mix without overmixing to maintain batter texture.
04 -
Pour the batter into the prepared liners, filling each about two-thirds full to allow room for rising.
05 -
Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool before decorating.
06 -
Beat softened butter and cream cheese with a hand mixer for approximately two minutes until light and fluffy.
07 -
Mix in vanilla extract and lime gelatin mix until evenly combined.
08 -
Gradually add powdered sugar, one cup at a time, alternating with half a tablespoon of half and half between additions. Continue mixing for two minutes until stiff peaks form.
09 -
Add green food coloring dropwise until desired hue is achieved, mixing thoroughly.
10 -
Transfer frosting into a piping bag fitted with a round tip. Pipe onto cooled cupcakes and garnish with green sprinkles.
# Handy Tips:
01 -
To prevent dense cupcakes, mix batter just until ingredients are fully combined with no visible dry streaks.
02 -
For a quicker topping, substitute frosting with a lime glaze made from milk, powdered sugar, and lime zest; dip cooled cupcakes and refrigerate.
03 -
Store frosted cupcakes in an airtight container refrigerated for up to five days. Frosting can be made up to three days ahead.