Lemon Lime Cupcakes

Lemon Lime Cupcakes with Toasted Seven-Minute Frosting 150 Author: Canadian Living Credits: Lemon Lime Cupcakes with Toasted Seven-Minute Frosting 150

Citrus flavours add sparkle to these delicate cupcakes.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: May 2009

Ingredients

  • 1/2 cup butter softened
  • 3/4 cups granulated sugar
  • 2 eggs
  • 1 tablespoon grated lemon rind
  • 1 tablespoon lime rind
  • 1/2 teaspoon lemon juice
  • 1 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cups milk

Method

In large bowl, beat butter with granulated sugar until fluffy; beat in eggs, 1 at a time. Beat in lemon and lime rinds and lemon juice.

In separate bowl, whisk together flour, baking powder and salt ; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spoon into paper-lined or greased muffin cups.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 20 to 25 minutes. Transfer to rack; let cool.

Nutritional facts Per cupcake: about

  • Sodium 144 mg
  • Protein 3 g
  • Calories 184.0
  • Total fat 9 g
  • Potassium 52 mg
  • Cholesterol 53 mg
  • Saturated fat 5 g
  • Total carbohydrate 24 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lemon Lime Cupcakes

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