Lemon Lime Cupcakes
- 1 (18oz/515g) pkg lemon cake mix
- 1/3 cup canola oil 75 mL
- 1 1/4 cups water 300 mL
- 3 eggs
- 2 Tbsp grated lime zest 30 mL
- 2 Tbsp grated lemon zest 30 mL
- 1 (8 oz/250g) cream cheese
- 2 1/2 to 3 cups icing sugar 625 to 750 mL
- 1 tsp lime zest 5 mL
- 1 tsp lemon zest 5 mL
- 1. Preheat oven to 375 °F (190 °C).
- 2. Line muffin pans with 24 paper baking cups. In large mixing bowl, combine cake mix, canola oil, water, eggs, lime zest and lemon zest. Beat well, about 2 minutes. Spoon batter into baking cups.
- 3. Bake cupcakes for 14 to 18 minutes or until toothpick inserted into cupcakes comes out clean. Remove from pan and cool on wire rack. Remove cakes from baking cups.
- 4. In mixing bowl, beat cream cheese until smooth and creamy. Add icing sugar and continue to beat until well mixed. Add any additional icing sugar as needed.
- 5. Add lime and lemon zest and beat until combined. Spread icing over cupcakes and decorate with candied fruit pieces.
|Total Fat||9 g|
|Saturated Fat||2.5 g|
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