Citrus Cupcakes w/ Lime Cream Cheese Frosting

I’m so excited, I think this week is going to be the true start of summer weather. And these sunny days couldn’t be more perfect for enjoying Citrus Cupcakes w/ Lime Cream Cheese Frosting.

They’re light, citrusy and as refreshing as a cupcake could ever be. And the frosting? Forget about it!

What’s in Citrus Cupcakes?

All of your favorite citrus is incorporated into these cupcakes in some way – oranges, lemons and limes. When you taste them, it might be hard to pinpoint the exact fruit you’re tasting, and that’s the point! Using a combination of citrus juices and zests, the end result comes out fresh, almost clean-tasting, just sweet enough but not overly sugary.

In addition to the cupcake basics (flour, sugar, eggs, baking soda, salt), we’re using sour cream for awesome moisture and creaminess.

The Lime Cream Cheese Frosting

And the frosting. I mean, isn’t the frosting always the best part? Cream cheese frosting takes the cake (no pun intended) in the frosting world, and it will always be my favorite. It starts like a standard buttercream frosting would, with butter and confectioner’s sugar. The cream cheese adds a delicious tanginess and creamy texture. And then it gets even better, cause we’re swirling in a little lime juice and zest to get a smooth, puckery frosting that I guarantee you’ll be eating with a spoon.

Serving Suggestions for Citrus Cupcakes with Lime Cream Cheese Frosting

These Citrus Cupcakes w/ Lime Cream Cheese Frosting are the perfect light treat for baby showers, bridal showers, even outdoor weddings. I like to divide the batter between standard and mini-sized muffin tins for variety, then arrange them on a tiered cake stand for a really pretty presentation.

You can also use this recipe to make a 3 layer cake. I love the color that they get from natural juices and zests, but if you wanted to amp up the orange or yellow, add a few drops of food coloring to the batter.

When you make these Citrus Cupcakes w/ Lime Cream Cheese Frosting, be sure to take lots of pictures and let me know what you think by dropping a rating or leaving a comment below. Enjoy!

For more citrusy bakes, try these:

• Double Lemon Cream Cake
• Lemon Rosemary Shortbread Cookies
• Vanilla-Glazed Orange Cake

Citrus Cupcakes w/ Lime Cream Cheese Frosting

Light and fresh cupcakes, perfect for spring and summer baking

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 18 standard size cupcakes

Ingredients

  

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The Cupcakes

• 2 cups all purpose flour
• 1 stick unsalted butter at room temperature
• 1 1/4 cups sugar
• 3/4 cups sour cream
• 3 eggs
• 1 tsp. vanilla extract
• 3/4 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• zest of 1 orange
• 1/4 cup lemon juice

The Frosting

• 8 oz. cream cheese at room temperature
• 1 stick unsalted butter at room temperature
• 2 cups confectioner’s sugar
• 2 tsp. vanilla extract
• zest of 1 lime
• 1 tsp. lime juice
• pinch of salt

Instructions

 

• Preheat oven to 350 degrees. Whisk flour, baking powder, baking soda and salt together in a bowl. Set aside. In the bowl of a stand mixer, beat the butter and sugar until fluffy. Beat in the vanilla, eggs, lemon juice and orange zest until combined. Blend the dry ingredients alternately with the sour cream into the creamed mixture until everything is combined.
• Coat a muffin tin with nonstick cooking spray, or line with paper cupcake liners. Pour the batter 2/3 of the way into each muffin tin. Bake 22-24 minutes, until a toothpick inserted in the center comes out dry.
• To make the frosting, beat the butter and cream cheese together until fluffy. Beat in the vanilla, lime juice and zest. With the mixer on low, slowly add the sugar a little bit at at time until everything is combined. Spread onto cooled cupcakes.

Keyword dessert, easy

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