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Lemon Lime Cupcakes

Zesty Lemon Lime Cupcakes for a Refreshing Summer Treat

Delightful Lemon Lime Cupcakes are a light and refreshing treat perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 box White Cake Mix Feel free to swap with another flavor of box cake mix.
  • 1/3 cup Vegetable Oil Try melted coconut oil for a unique twist.
  • 3 large Egg Whites Whole eggs can be used but may make the texture denser.
  • 12 ounces Lemon Lime Soda Any clear citrus soda can be used.
  • 1 packet Lime Gelatin Mix Can be omitted if not available.
For the Frosting
  • 1/2 cup Salted Butter Unsalted butter is fine, just add a pinch of salt.
  • 8 ounces Cream Cheese Vegan cream cheese is a dairy-free alternative.
  • 3-4 cups Powdered Sugar Coconut sugar can be a less processed option.
  • 1 teaspoon Vanilla Extract Optional but enhances flavor.
  • 2 tablespoons Half and Half Substitute with milk or a non-dairy option if needed.
  • Green Food Coloring Optional for appearance.
  • Green Sprinkles Swap with any color sprinkles if preferred.

Equipment

  • Muffin tin
  • Mixing Bowl
  • Whisk
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large mixing bowl, combine white cake mix, vegetable oil, egg whites, and lemon-lime soda. Mix gently until just incorporated.
  3. Fold in the lime gelatin until fully combined.
  4. Pour the batter into the cupcake liners, filling each about two-thirds full.
  5. Bake for 18 to 20 minutes until the tops are golden and a toothpick inserted comes out clean.
  6. Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack.
  7. In a large bowl, beat together cream cheese and salted butter until fluffy. Gradually add powdered sugar and half and half until smooth.
  8. Frost the cooled cupcakes with the cream cheese mixture and add green sprinkles.

Nutrition

Serving: 1cupcakeCalories: 190kcalCarbohydrates: 24gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 160mgPotassium: 60mgSugar: 15gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Mix gently to avoid dense cupcakes and ensure the cupcakes are completely cool before frosting.

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