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These lemon lime cupcakes are my goto dessert for summer gatherings because they are incredibly moist and bursting with citrus flavor. Made with simple pantry ingredients like cake mix and soda, they come together quickly yet feel special with their tangy cream cheese frosting. Every time I make them, friends ask for the recipe because of their light texture and refreshing taste.
I first baked these during a warm weekend with my family and they disappeared in minutes. Now I always have ingredients ready for when the craving hits.
Ingredients
- White cake mix: the base that ensures moist and tender cupcakes, choose a high-quality brand for best results
- Vegetable oil: keeps cupcakes soft and helps with texture, use neutral oil without strong flavor
- Egg whites: add structure without heaviness, separate carefully to avoid yolk contamination
- Lemon lime soda: provides both liquid and subtle citrus fizz, opt for a fresh and cold soda
- Lime gelatin mix: the secret ingredient for a zingy touch in cake and frosting, choose a well-known brand for reliable flavor
- Salted butter: for the frosting, softened well to whip smoothly
- Cream cheese: soft and creamy, essential for tangy frosting, make sure it’s full-fat and fresh
- Powdered sugar: sweetens and thickens frosting, sift if needed to avoid lumps
- Vanilla extract: enhances the overall flavor with warmth
- Half and half: helps adjust frosting consistency, substitute with milk if unavailable
- Green food coloring and sprinkles: optional to create that festive lime look
Instructions
- Savourer les aromatiques:
- First, preheat your oven to 180 degrees Celsius. Line your muffin tin with paper liners to prevent sticking.
- Mélanger la pâte:
- In a large bowl, combine the cake mix, vegetable oil, egg whites, and lemon lime soda. Use a hand mixer on medium speed to blend everything gently until smooth and well combined.
- Ajouter la touche acidulée:
- Stir in the lime gelatin mix carefully. It’s important not to overmix here to keep the batter light.
- Remplir les moules:
- Divide the batter evenly into the cupcake liners, filling each about two thirds full.
- Cuire les cupcakes:
- Bake in the oven for 18 to 20 minutes until a toothpick comes out clean. Let them cool completely before decorating.
- Préparer le glaçage crémeux:
- Beat the softened butter and cream cheese together for about two minutes until fluffy with a hand mixer.
- Parfumer le glaçage:
- Add vanilla extract and the lime gelatin mix to the butter and cheese mix. Combine well.
- Sucrer et colorer:
- Add powdered sugar one cup at a time while mixing, adding a tablespoon of half and half between each addition to get the desired frosting consistency. Continue beating for two more minutes until stiff peaks form.
- Donner la touche finale:
- Add a few drops of green food coloring and mix until the color is even. Transfer the frosting into a piping bag.
- Décorer et embellir:
- Pipe the frosting onto cooled cupcakes and finish with green sprinkles for a festive look.
I adore the lime gelatin powder in this recipe because it gives an unexpected but delightful twist that really wakes up both the cake and frosting. It reminds me of childhood summer picnics where flavors felt so vibrant and every bite was a surprise. Sharing this recipe always brings back those sunny, joyful memories.
Storage tips
Store these cupcakes in an airtight container in the refrigerator to keep frosting fresh. They last beautifully for up to five days. If you want to keep them longer, freezing works well too just thaw in the fridge overnight before serving.
Ingredient substitutions
If you cannot find lemon lime soda, a mix of lemon soda and lime juice diluted with water works fine. For gelatin powder, a small amount of lime zest plus a touch of lime juice can replace it but expect a slightly different texture and flavor. Butter can be exchanged for margarine but the richness decreases.
Serving suggestions
These cupcakes are wonderful paired with a cup of green tea or chilled lemonade. For a party, arrange them on a colorful platter with lime slices for garnish. They also make a festive dessert for summer birthdays or garden lunches.
Bright, easy, and irresistibly tangy these cupcakes are a summer favorite that also freeze well for quick treats later.
Common Recipe Questions
- → Quel soda utiliser dans la préparation ?
Choisissez un soda citron-lime clair pour parfumer et alléger la pâte, comme le Sprite ou 7 Up.
- → Comment obtenir un glaçage crémeux réussi ?
Crémez bien le beurre et le fromage à la crème à température ambiante avant d'ajouter le sucre glace progressivement.
- → Peut-on préparer ces cupcakes à l'avance ?
Oui, le glaçage peut être préparé trois jours avant et les cupcakes se conservent jusqu'à cinq jours au réfrigérateur.
- → Comment éviter un mélange trop dense ?
Mélangez juste assez pour incorporer les ingrédients sans laisser de traces de poudre sèche.
- → Quelle astuce pour une décoration originale ?
Ajoutez des vermicelles verts sur le glaçage et utilisez un peu de colorant alimentaire pour un effet visuel attrayant.