Easy Lemon Lime Soda Cupcakes Recipe

Why You’ll Love This Recipe

Easy Lemon Lime Soda Cupcakes are light, fluffy, and bursting with citrusy flavor thanks to a clever shortcut using lemon-lime soda. These cupcakes require minimal ingredients and no mixer, making them perfect for quick baking sessions, parties, or anytime you want a refreshing and fun treat with minimal effort.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boxed white or yellow cake mixlemon-lime soda (such as Sprite or 7UP)eggsvegetable oillemon zestlime zestvanilla extract (optional)powdered sugarbutter (softened)lemon or lime juice (for frosting)green or yellow food coloring (optional)

directions

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a large bowl, combine cake mix, lemon-lime soda, eggs, oil, lemon zest, lime zest, and vanilla extract if using.

Mix until smooth and well combined—do not overmix.

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

While cupcakes cool, prepare the frosting by beating softened butter with powdered sugar and a splash of lemon or lime juice until fluffy.

Add a drop of food coloring if desired and mix until fully blended.

Frost cooled cupcakes with a piping bag or spatula.

Decorate with lemon or lime zest, slices, or sprinkles if desired.

Servings and timing

This recipe yields approximately 24 cupcakes.Preparation time: 10 minutesBaking time: 18–22 minutesCooling and frosting time: 30 minutesTotal time: 1 hour

Variations

Use lemon or lime cake mix for extra citrus punch.

Add a spoonful of lemon curd to the center for a surprise filling.

Top with candied citrus slices or crushed soda candy.

Make a glaze instead of buttercream for a lighter finish.

storage/reheating

Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.To freeze, wrap unfrosted cupcakes tightly and store for up to 2 months. Thaw before frosting.Frosted cupcakes can be stored in the fridge and brought to room temperature before serving.

FAQs

Can I use diet soda?

Yes, diet lemon-lime soda works, but it may slightly alter texture and sweetness.

Do I have to add eggs and oil?

Adding them gives a richer texture, but you can skip them for a 2-ingredient version with just soda and cake mix.

Can I make this recipe gluten-free?

Yes, use a gluten-free cake mix and check that all other ingredients are gluten-free.

Can I use homemade cake batter?

This recipe is optimized for boxed cake mix, but you can adapt homemade batter with soda as the liquid.

Do these taste like soda?

Not strongly—the soda enhances texture and adds subtle citrus flavor when paired with zest.

Can I use a different soda?

Yes, orange soda, ginger ale, or cream soda can give fun variations.

What if I don’t have citrus zest?

You can skip it, but the zest really enhances the flavor—fresh is best.

How do I make these vegan?

Use a vegan cake mix and substitute eggs with flax eggs or applesauce.

Can I make this into a cake instead?

Yes, bake in a 9×13-inch pan for 30–35 minutes or until done.

Can I use store-bought frosting?

Absolutely—it’s a great time-saver if you’re short on time.

Conclusion

Easy Lemon Lime Soda Cupcakes are a fun and flavorful twist on traditional cupcakes, offering bright citrus notes and a soft, airy crumb with minimal prep. Whether you’re baking for a birthday, picnic, or just because, these soda-spiked treats are sure to delight with every bite.

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