These citrusy, sweet Lemon-Lime Mayo Cupcakes are so moist and tender—nobody would guess that it’s thanks, in part, to a hefty scoop of your favorite mayonnaise.
Lemon-Lime Mayo Cupcakes
Makes 16
Ingredients
- 1¾ cups sifted bleached cake flour*
- ¾ teaspoon kosher salt
- ½ teaspoon baking powder
- 1½ cups sugar
- 2 large eggs, room temperature
- ⅔ cup mayonnaise
- 1 lemon, zested
- ½ lime, zested
- ½ cup lemon-lime soda, room temperature
- Lemon-Lime Frosting (recipe follows)
- Garnish: lemon slices, lime slices
Instructions
- Preheat oven to 350°. Spray a cast-iron wedge pan with baking spray with flour.
- In a large bowl, sift together flour, salt, and baking powder.
- In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and eggs at high speed until light and fluffy, about 3 minutes, stopping to scrape sides of bowl as needed. Beat in mayonnaise and zests at low speed until well combined. Gradually add flour mixture alternately with soda, beginning and ending with flour mixture, beating just until combined after each addition. Spoon about ¼ cup batter into each well of prepared pan. (Do not overfill.)
- Bake, in batches, until golden brown and a wooden pick inserted in center comes out clean and golden brown, 28 to 30 minutes. Let cool in pan for 10 minutes. Run a sharp knife around edges. Remove from pan. Let cool completely on a wire rack. Let pan cool completely before baking next batch, and spray again with baking spray with flour.
- Spoon Lemon-Lime Frosting on top of each cake. Garnish with lemon and lime slices, if desired.
Notes
[i]*We used Swan’s Down Cake Flour.[/i]
Lemon-Lime Frosting
Makes 2 cups
Ingredients
- 3 cups confectioners’ sugar
- 1 cup unsalted butter, softened
- 1 teaspoon firmly packed lime zest
- 1 teaspoon firmly packed lemon zest
- ¼ teaspoon kosher salt
- 2 to 3 tablespoons whole milk
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat sugar, butter, zests, and salt at medium speed just until combined.
- Gradually add 2 tablespoons milk and beat until light and fluffy, about 2 minutes. If necessary, add remaining 1 tablespoon milk to reach a smooth spreadable consistency, beating until combined, about 30 seconds.
