Light Lemon and Lime Cupcakes

    35 minutes

    Using soft drink in a cupcake recipe has a lot of possibilities. You can swap around the flavour essence and the soft drink to make variations.

    57 people made this

    Serves: 24 

    • 375g butter
    • 3 cups (660g) white sugar
    • 5 eggs
    • 2 tablespoons lemon essence
    • 3 cups (375g) plain flour
    • 3/4 cup (185ml) lemon-lime soft drink

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 180 degrees C. Grease two 12 cup muffin pans and line with paper baking cups.
    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 essence. Stir in the flour alternating with the lemon-lime soft drink, just until the batter is smooth. Spoon the batter into the prepared cups, dividing evenly.
    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.

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    Reviews and Ratings
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    Reviews in English (48)


    This recipe was fine, seemed a bit odd at first but worked out ok, I added lemon and lime slices to decorate.  -  03 Apr 2012


    I changed somethings around, instead of lemon extract I used 3/4 the zest of a lemon + 1 tablespoon lemon juice...the cupcakes to me were closer to the consistency of a pouncdcake. For Icing I used store-bought cream cheese icing + 1/4 cup milk + 1/2 cup cool whip + 1/4 zest of a lemon.  -  28 Jul 2008  (Review from Allrecipes USA and Canada)


    The day that I baked these, they were yummy. Once I refrigerated over night, they were SO DENSE, I really did not care for them.  -  09 Jun 2008  (Review from Allrecipes USA and Canada)