Lemon Lime Moist Cupcakes (Printer-Friendly Version)
Moist cupcakes infused with lemon lime soda and topped with refreshing lime cream cheese frosting.
# What You'll Need:
→ Lemon Lime Soda Cupcakes
01 -
1 box white cake mix
02 -
½ cup vegetable oil
03 -
4 large egg whites
04 -
1¾ cups lemon-lime soda
05 -
½ box lime gelatin mix
→ Cream Cheese Frosting
06 -
2 sticks salted butter, softened (226 grams)
07 -
4 ounces cream cheese, softened
08 -
3½ cups powdered sugar
09 -
½ box lime gelatin mix
10 -
1 teaspoon vanilla extract
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3 tablespoons half and half
12 -
Green food coloring, as needed
13 -
Green sprinkles, for decoration
# Steps to Follow:
01 -
Preheat oven to 350°F. Line a muffin pan with cupcake liners.
02 -
In a large mixing bowl, combine cake mix, vegetable oil, egg whites, and lemon-lime soda. Mix on medium speed with a hand mixer until fully incorporated.
03 -
Gently fold in the lime gelatin mix, taking care not to overmix.
04 -
Pour batter into liners filling each about two-thirds full. Bake for 18 to 20 minutes until a toothpick inserted comes out clean. Let the cupcakes cool completely before frosting.
05 -
Beat softened butter and cream cheese with a hand mixer until fluffy, approximately two minutes.
06 -
Mix in vanilla extract and lime gelatin mix until evenly combined.
07 -
Gradually add powdered sugar one cup at a time, adding a tablespoon of half and half between each addition. Continue mixing until stiff peaks form.
08 -
Add green food coloring dropwise until desired hue is achieved. Transfer frosting to a piping bag and decorate the cooled cupcakes. Finish by sprinkling with green sprinkles.
# Additional Tips:
01 -
To ensure tender cupcakes, mix batter only until combined with no visible dry streaks.
02 -
For an alternative topping, prepare a lime buttercream frosting or a glaze using lime juice, zest, powdered sugar, and milk.
03 -
Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days. Frosting can be made up to 3 days in advance.