Lemon Lime Cupcakes
Bright and fluffy Lemon Lime Cupcakes bring a zesty twist to your dessert table! With the perfect balance of citrus flavors, these cupcakes are a refreshing treat for any occasion.
Equipment
- Standard muffin tin
- Paper liners
- Large mixing bowl
- medium mixing bowl
- Whisk
- Wire rack
Ingredients
- 2 cups 250 g all-purpose flour
- 2 tablespoons 16 g cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup 235 ml soymilk
- 3 tablespoons 45 ml lemon juice
- 3 tablespoons 45 ml lime juice
- 1 cup 200 g granulated sugar
- 1 tablespoon 15 ml pure lemon extract
- 2 teaspoons pure vanilla extract
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Line a standard muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- In a medium mixing bowl, combine the soymilk, lemon juice, and lime juice; it will curdle and become like buttermilk.
- Add the sugar, lemon extract, and vanilla extract to the curdled mixture, stirring to combine.
- Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
- Divide the batter evenly among the prepared cupcake liners.
- Bake for 20 to 23 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely on a wire rack before serving.
Notes & Wine Advice
Serving Tip:
Sprinkle the tops with lemon sugar or lime zest for extra flair. To elevate the cupcakes, frost with a lemon-flavored Sour Cream Frosting and garnish with fresh lime zest.
Wine Advice:
Pair these citrusy treats with a glass of sparkling wine or Moscato for a refreshing dessert pairing.
Nutrition values
Calories: 180 kcal | koolhydraten: 30 g | Eiwitten: 2 g | Vet: 4 g | Suiker: 15 g