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Lemon-Lime Cupcakes

  • Cook Time: 20 - 25 minutes
  • Servings: 24
  • Course: Dessert

Set the bar at your next party with these Lemon-Lime cupcakes. 

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Reynolds Kitchens® Pastel Baking Cups allow you to stir in some imagination and let the fun begin.


  • 1 package (18.25 oz.) yellow cake mix
  • 2 teaspoons lemon extract
  • 1/2 pkg. (8 oz.) cream cheese, softened
  • 1 tablespoon fresh lime juice
  • 1 teaspoon fresh grated lime peel
  • 2 cups powdered sugar
  • 24 Jelly Belly® Jelly Beans, Lemon-lime flavor
  • Reynolds Kitchens® Pastel Baking Cups


Step 1

PREHEAT oven to 350°F. Place 24 Reynolds Kitchens® Pastels Baking Cups in muffin pans; set aside.

Step 2

PREPARE cake mix following package directions, for 24 cupcakes, adding lemon extract to the batter. Spoon cake batter into baking cups.

Step 3

BAKE 20 to 25 minutes. Cool.

Step 4

BEAT cream cheese, lime juice and lime peel with an electric mixer on medium speed. Gradually blend in sugar until mixture is smooth. Frost cupcakes and top with a jelly bean. Serve immediately or store in the refrigerator.

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