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Cupcakes
- 1 (18 oz) pkg pkg lemon cake mix (515 g)
- 1/3 cup canola oil (75 mL)
- 1 1/4 cups water (300 mL)
- 3 eggs (3)
- 2 Tbsp grated lime zest (30 mL)
- 2 Tbsp grated lemon zest (30 mL)
Cream Cheese Frosting
- 1- 8 oz pkg cream cheese (250 g)
- 2 1/2 - 3 cups confectioners' sugar (625-750 mL)
- 1 tsp lime zest (5 mL)
- 1 Tbsp lemon zest (5 mL)
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Cupcakes
- Preheat oven 375°F (190°C). Line muffin pans with 24 paper baking cups.
- In large mixing bowl, combine all cupcake ingredients and beat well, about 2 minutes. Spoon the batter into baking cups. Bake cupcakes for 14 – 18 minutes or until toothpick inserted into the cupcakes comes out clean.
- Remove from pan and cool on wire rack. Remove cupcakes from baking cups.
Cream Cheese Frosting
- Place cream cheese in mixing bowl and beat until smooth and creamy. Add confectioners’ sugar and continue to beat until well mixed. Add any additional confectioners’ sugar as needed.
- Add lime and lemon zest and beat until combined. Spread frosting over cupcakes and decorate with candied fruit pieces.
Lemon-Lime Cupcakes with Citrus Cream Cheese Frosting
A light, lemony cupcake infused with citrus flavours. Lemon zest and lime zest are added directly to the batter then topped with a cream cheese frosting. A luscious and delicious treat anytime of year! Baking with canola oil has its health benefits. Canola oil is light, doesn’t interfere with other flavours and reduces the trans and saturated fats in your baking, making it a heart healthy choice.
- Makes
- 24
Nutritional Analysis
- Serving Size
- 1 cupcake with icing
- Servings
- 24
- Calories
- 220
- Total Fat
- 9 g
- Saturated Fat
- 2.5 g
- Cholesterol
- 35 mg
- Sodium
- 95 mg
- Carbohydrates
- 36 g
- Fiber
- 0 g
- Protein
- 2 g
