These fluffy lemon-lime cupcakes combine the tang of citrus with a soft, airy texture. Perfect for summer gatherings or a light, refreshing dessert any time of the year!
Zesty Lemon Lime Cupcakes
These fluffy lemon-lime cupcakes combine the tang of citrus with a soft, airy texture. Perfect for summer gatherings or a light, refreshing dessert any time of the year!
Equipment
- Muffin tin, Paper cupcake liners, Mixing bowls, Whisk, Measuring spoons, Measuring cups, Toothpick, 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-sized bowl, combine the soymilk, lemon juice, and lime juice.
- Allow the mixture to curdle and form a buttermilk-like consistency.
- Add the sugar, lemon extract, and vanilla to the wet mixture and stir to combine.
- Gently fold the wet ingredients into the dry ingredients, careful not to overmix.
- Divide the batter evenly among the cupcake liners.
- Bake for 20 to 23 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool on a wire rack before serving.
Notes & Wine Advice
Serving Tip:
For an extra citrus kick, top these cupcakes with a swirl of Sour Cream Frosting flavored with lemon extract, and finish with a sprinkle of lime zest.
Wine Advice:
A light, fruity white wine such as a Sauvignon Blanc would complement the citrus flavors of these cupcakes beautifully.
Nutrition values
Calories: 170 kcal | Carbohydrates: 38 g | Protein: 2 g | Fat: 1 g | Sugar: 19 g