Summertime calls for lighter, fresher cakes than the decadent chocolates and cheesecakes I usually make.  These lemony little confections are a wonderful way to end a meal, especially with a side of fresh berries.


3/4 cup butter, at room temperature
3 eggs, at room temperature
2 2/3 cups organic all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
3/4 cup Splenda sugar blend
1 cup low fat milk
the zest and juice of one small lime
the zest and juice from one medium-large lemon

How I made it:

Preheat the oven to 375 degrees. Grease or paper cupcake tin(s).

In a standing mixer, beat butter and sugar until combined and fluffy. While that’s going, sift the dry ingredients together in a separate bowl and set aside.

Beat the eggs one at a time into the sugar and butter mixture. Add the flour mixture in batches, alternating with the milk, until all combined. Stir in the zest and juices.

Divide the batter among the cupcake tins, to make 16 regular cupcakes or 30 mini-cupcakes. Bake for 20 minutes or until a tester comes out clean.

Let cool completely before frosting. Tonight I paired them with this easy vanilla buttercream frosting recipe.

How they turned out:

The cupcakes had a lovely lemony taste, but could’ve been less dense (cake flour next time?). And I thought the frosting overwhelmed the lighter taste of the cupcake, but everyone else (especially the toddler) raved about the vanilla cream tops.  They did look good, especially with the addition of these lovely wrappers and toppers from