Spring Citrus Cupcakes


I’ve mentioned before how I’m a really big fan of baking during the week, so that the weekdays feel special and not so boring. Today’s random Tuesday Cupcake recipe was inspired by James. He has a serious addiction to Mtn.Dew, it’s not as if he has it with every meal, but he does drink about 44oz a day! We both know how unhealthy it is, and he’s been doing an excellent job cutting back on his soda, however the struggle is real, so when I asked him what kind of cupcakes he’d like and he said “Mtn.Dew” I thought, you know what…Maybe I can DEW that!


Spring Citrus Cupcakes


1 can lemon-lime Fresca

1 1/2 cups cake flour

1 tbsp baking powder

1/2 tsp salt

2 tbsp vanilla extract

1/2 cup pure cane sugar

1 tbsp fresh lemon juice

1 tbsp fresh lime juice

finely grate zest of 1 lemon

2 large eggs

1. Preheat oven to 350,  sift all dry ingredients together.

2. Mix together vanilla, egg,  lemon zest, Fresca, lemon and lime juice

3. Slowly mix wet mixture into dry mixture, making sure the batter is smooth.

4. Bake cupcakes in oven on 350 for 18-22 minutes. Let cool 1 hour before frosting.


Lemon-Lime Frosting


3 drops green food coloring

1/2 cup butter-room temp

1 tbsp lemon juice

1 tbsp lime juice

3 cups confectioner’s sugar

1/2 tbsp vanilla extract

1. Combine all ingredients and beat until fluffy & smooth! (add juice or sugar to adjust consistency)


I topped mine with fun rainbow sprinkles and lemon-lime flavored sour jelly beans just for a fun touch!These cupcakes were delicious and will make the perfect Easter treat for my family meal this year! James loved them and said they totally helped his Mtn.Dew withdrawals! 🙂


In my Easter Bonnet,


About britaknee

I'm Brittany, I love my bbz (James & Cash) clothes, glitter, mud, glitter, PBR, making stuff, and freedom.
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