Lemon Lime Cupcakes with buttercream frosting

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First of all: I am aware that these lemon lime cupcakes are hideous. I tried to make it better and then I just… made it worse. I’m learning to bake, I need a lot of some time! That being said, I think that lemon and lime is a great flavour for cupcakes. And for me experimenting this was quite nice, too.

I made these cupcakes for my boyfriends’ birthday. I was afraid we would end up eating everything if I made a large cake, which made me decide to do cupcakes instead. And then I made twelve cupcakes. Errm…

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So, my boyfriend’s birthday. I wanted to make our weekend super special as he’s been working so hard at his internship and I love him (a lot), which makes me want to make things special always. I made him these cakes, a very nice meal on Friday (pizza fries!) a big breakfast on the morning of his actual birthday (see picture here), we went out for dinner on Saturday and saw a movie on Sunday… Busy weekend!

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I’m sure he felt like a real birthday boy.

Lemon lime cupcakes

I sort of made this recipe up myself, as I am incapable of “simply” following a recipe. I took the base of Beaming Baker’s funfetti Cupcakes (go check her out, she’s awesome!) and added zest and juice of both a lime and a lemon. Are you ready to see what I did?

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As I said I adapted Beaming Baker’s recipe, and I’ll post it here as us Dutchies like recipes in grams. (We don’t have a clue how much goes into a cup!) 

If I make these cakes again I’m going to try them with cream cheese frosting instead of the buttercream. I think I would prefer the creaminess of the cheese… Like in my all time favourite recipe for carrot cake!

Lemon lime cupcakes with buttercream frosting
Serves 12
A delicious fluffy cupcake with creamy frosting.
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
For the cake:
  1. Flour, 160g
  2. Sugar, 100g
  3. Baking powder, 1/4 teaspoon
  4. Baking soda, 1/4 teaspoon
  5. Salt, 1/2 teaspoon
  6. Butter (room temperature), 120g
  7. Egg, 1 whole
  8. Egg white, 1
  9. Butter milk, 120 ml
  10. Lemon, 1 (3 teaspoons juice and 1 teaspoon zest)
  11. Lime, 1 (2 teaspoons juice and 1 teaspoon zest)
For the frosting:
  1. Butter (room temperature), 160g
  2. Powdered sugar, 150-200g
  3. Buttermilk, 2 tablespoons
  4. Lemon/lime zest (a teaspoon each, or more)
Additional:
  1. A cupcake pan
  2. Cupcake liners
  3. A piping bag (optional)
For the cupcakes:
  1. Preheat the oven to 180 degrees. Fill the cupcake pan with cupcake liners and set aside.
  2. Start by mixing the flour, baking powder and baking soda. After you've done this you add the salt.
  3. In a separate bowl, preferably a food processor, whisk your egg white until fluffy. This takes around 4-5 minutes, depending on the device you are using. Scoop into a small bowl and set aside.
  4. Now add the butter and sugar to the food processor or bowl and mix well.
  5. Add the egg and lemon juice + zest* and mix again.
  6. Now start adding the dry ingredients you mixed and the buttermilk, slowly. I would suggest switching between adding a bit of the flour and the buttermilk until everything is well incorporated in the mixture.
  7. Tip from the Beaming Baker: don't overmix the batter! This will make the cupcakes tougher.
  8. Now fold the egg white into the batter.
  9. Spoon the mixture into the cupcake liners. I would suggest two spoonfuls per liner.
  10. Place this in the oven and bake them for 25 minutes.
  11. Take out of the pan and let them cool down completely.
For the frosting:
  1. When the cupcakes are cooled down, you can start making your frosting.
  2. Place the butter in a bowl and whisk for a few minutes.
  3. Start slowly adding the sugar, buttermilk and lemon/lime zest.
  4. You'll want to beat this until fluffy, which takes a few minutes**.
  5. Spoon the cream into a piping bag.
  6. Spread onto the cupcakes in small circles. (Or like little drops, or stripes, who knows!)
  7. If you don't have a piping bag you can simply use a spoon to smooth the mixture.
  8. Done!
Notes
  1. *: it's a matter of taste how much lemon/lime juice/zest you'd like to use, but I used quite a lot. Around 5 teaspoons for a nice lemony flavour.
  2. **: if the buttercream is too dry you can add some more buttermilk. If it's too watery, add some additional sugar.
Adapted from The Beaming Baker
Adapted from The Beaming Baker
http://stayaliveandcooking.com/
What’s your favourite cake? I hope you enjoyed this post, feel free to connect with me here! : Facebook, Instagram, Google+, Pinterest, Bloglovin’
Hugs, Viv

I’ve noticed I have some regular visitors, yay! So exciting. I’m really glad to have you all here 🙂 I would like to ask a favour. I know nearly all of us internetters (haha) are using Ad-block, including myself. However, if you turn ad block off at specific websites, like mine, you help us bloggers our sites develop further. I want to continue blogging, as I still have so much to write about! 😀

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You can do all sorts of fun things with lemons and limes. Who says you have to turn them into lemon lime cupcakes?

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8 thoughts on “Lemon Lime Cupcakes with buttercream frosting

    1. Ahh, thank you! I have much improving to do but anyway. It’s all about flavour right?!
      I know, this was the first time I used lemon lime but I loved it!

    1. He thought I was very sweet for cooking them! But he’s a bit spoiled, I cook every weekday now and I put in al of of effort… Haha! No, I’m sure he still appreciates my cooking.

      Thank you so much for your kind words. I started this blog to share my love for food, even if it didn’t turn out the way I wanted. You are too kind!
      Vivian

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