These Lemon Lime Cupcakes are perfect for summer. Fresh citrus taste, ridiculously soft cupcake crumb & topped with perfectly smooth lime buttercream
Few things beat a cupcake: a fluffy, delicate crumb, generous frosting and endless flavor possibilities. Recently at a wedding I spotted an array of mini cakes—vanilla, chocolate, mocha—but the lime cupcake stood out. Inspired, I recreated and refined that bright, citrusy bite at home.
Enter Lemon Lime Cupcakes: light, tender vanilla cupcakes with a gentle lemon-lime note and a smooth, creamy lime buttercream. They are never overly tart—just a balanced citrus brightness paired with buttery cake and silky frosting. Visually they’re perfect for warm-weather gatherings, patios or beach parties.
These cupcakes have a fine, soft crumb and are moist without greasiness. The recipe uses cake flour for a delicate texture and egg whites to help keep the cake light and fluffy. For best results, bring all ingredients to room temperature before starting.
The cupcake’s citrus comes from fresh lemon zest and juice plus lime zest—avoid bottled lemon juice, which can be too sharp. The buttercream gets its flavor from fresh lime zest and juice; a few drops of green food coloring can be added for a pastel hue, but that’s optional.
The lemon-lime notes are subtle, so the cupcakes taste bright rather than sour. The combination of classic white-cake richness and fresh citrus makes these an ideal summer staple. If you want a twist on a vanilla cupcake that still feels familiar, these deserve a spot on your baking list.
Lemon Lime Cupcakes
Ingredients
For the Lemon Lime Cupcakes
- 1 1/2 cups cake flour, sifted (careful not to over measure)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lime zest
- 3 large egg whites, room temperature
- 1 teaspoon vanilla
- 1 1/2 tablespoons fresh lemon juice (not bottled)
- 1/2 cup milk, room temperature (whole milk preferred)
For the Lime Buttercream
- 3/4 cup unsalted butter, softened
- 3–4 cups powdered sugar, sifted
- 1 tablespoon fresh lime zest
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
- 3–4 tablespoons whipping cream
- 3–5 drops green food coloring (optional)
- Green sprinkles or coarse sugar for decorating (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin pan with paper liners. This yields about 12–14 cupcakes.
- In a medium bowl whisk together the cake flour, baking powder and salt. Set aside.
- In a large bowl using an electric mixer, beat the butter, sugar, lemon zest and lime zest until light and fluffy.
- Add the vanilla, egg whites and lemon juice; beat until combined.
- Reduce the mixer to low and add half the flour mixture, then half the milk. Scrape down the sides of the bowl.
- Mix in the remaining flour, then the remaining milk, until the batter is smooth.
- Spoon the batter into the prepared liners, filling each about two-thirds full. Do not overfill.
- Bake 16–18 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely.
- To make the frosting, beat the butter on medium-high until light and fluffy. Reduce speed to low and beat in 3 cups of powdered sugar. Once thickened, add the salt, lime zest and lime juice.
- Beat in remaining powdered sugar and whipping cream, 1 tablespoon at a time, until you reach the desired consistency and sweetness. Add food coloring if using.
- Pipe or spread the buttercream onto cooled cupcakes, decorate with green sprinkles or coarse sugar, and serve.
Nutrition
Calories: 359 kcal (per cupcake)
For more citrus treats, try other favorites in your collection such as no-bake key lime pie, no-bake lemon cheesecake or a simple lemon loaf.