The texture of this potato salad with red peel is wonderful and solid. It’s loaded with chunks of hard-boiled egg, crunchy celery, creamy red potatoes, crispy bacon, and hot onion.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 24 |
| Yield: | 2 dozen cupcakes |
Ingredients
- 1 ½ cups butter
- 3 cups white sugar
- 5 eggs
- 2 tablespoons lemon extract
- 3 cups all-purpose flour
- ¾ cup lemon-lime soda (e.g. 7-Up™)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans and line with paper baking cups.
- Beat butter and sugar in a large bowl using an electric mixer until light and fluffy, about 15 minutes. Mix in the eggs one at a time, mixing each until well blended. Stir in the lemon extract. Stir in the flour, alternating with the lemon-lime soda, just until the batter is smooth. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
Nutrition Facts
| Calories | 276 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 8 g |
| Sodium | 98 mg |
| Sugars | 25 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
It is the best cupcake I ever had! But it is super sweet so don’t put to much frosting on it.
Only reason I didn’t give it 5, because the taste was amazing, is it was way too much batter. I made a small loaf of it too even after 24 cupcakes 😀
These are very good! The only thing I changed was that I used lemon essential oil instead of extract. I followed the directions alternating the flour and 7-up and the texture of the cupcakes aren’t pound cake like at all!
I omitted the soda and extract added lemon juice 2T. And zest of both lemon and limes. I added 1t of baking powder, and homemade lemonade for the liquid as needed. I iced them with a cream cheese frosting with lime zest. I am a cupcake fan. I put a squirt of frosting in the center of the cupcake for an added flavor punch.
I happened to have cherry-flavored 7-Up on hand, so that’s what I used to make these wonderful cupcakes! I baked these cupcakes as directed; No changes. My daughter is taking these to school for her Valentine’s Day party and I know the kids will absolutely love them.
I did not care for this recipe.
My kids loved these cupcakes. They could have been fluffier, but had a wonderful taste.
Nice! I didn’t have 7Up so I used Pineapple flavored Fanta and omitted the lemon (obviously). Took way more than 25 minutes to cook through but they were worth it!
Too dense for cupcake.
So these looked pretty good but I wanted to make them lighter, so I added a teaspoon of baking soda and left out an egg. It worked! I was a bit worried, as I’ve never tried that before, but these ended up as lighter, lemony cupcakes, which is what I was going for. I just frosted with a storebought frosting I wanted to use up, and it worked well. This does make a lot of cupcakes, so bear that in mind. Thanks for the recipe!
Okay soo I had to make these. But I was disappointed by the look of the cupcakes, they were flat looking. No puffy round top. They all seem to spread like a wafer cookie on the top of the pan and crust up. When making the 1st tray, I used the square muffin pan, sprayed liberally with non-stick spray(well~they stuck)…and every one wouldn’t come out at all. All had to be dug out. So I then made sure that all the rest of the cupcakes were done in paper liners…And they were fine but did the same as tray I made…they rose to the top of the liners and spread out like wafers…and again stuck. They sure weren’t pretty. They sprang back & had great flavor. I am not sure if adding baking soda & salt would have helped but it might be something I’d consider another go around. And less whipping. Because like I said….they were flat. The taste was wonderful. Topped with a pineapple cream cheese icing.
I made these for Cinco De Mayo Day and everyone loved them. They are a perminate addition to my recipe box.
Not good
awsomely delicios and makes my taste buds dance!but wish it didnt need lemon extrct
I have no idea of what people are talking about this cupcake being too dense!! This is by far one of the BEST recipes I have tried!! Good job, and Thank you!! 🙂
Yum! We did not find these to be “dense” at all. They were light and sweet and the kids gobbled them up without any frosting. Even the 4 yr old who likes “only chocolate cake”.
These are great. I have made them three times. They come out of muffin cups at the top but that makes them taste like a cookie on a cake. Very good with cream cheese frosting.
This is a heavy textured cake. Not something the kids will like. Good flavor though. I topped mine with cream cheese frosting and coconut.
This was the perfect recipe for my Margarita Cupcakes! I used a cream cheese frosting, unsweetened coconut flakes at the “margarita salt”, a gummy lime and real straws cut to the perfect size. I used Roundabout cupcake sleeves as the base … nice touch! (see pictures) Also we don’t drink soda but we do drink Mike’s; I replaced the soda with 3/4c Mike’s Hard Limeade. The base is a Roundabout sleeve: http://momstart.com/2011/01/roundabouts-the-fun-way-to-have-a-cupcake-giveaway/.
I’ve used this exact recipe for almost the last 30 years. I’ve always used it as a 7-Up Pound cake. I’ve never tried it as cupcakes. The only difference, I cook at 325 degrees for 1 to 1 1/4 hours (as a pound cake). This is a very moist cake. I’ve occasionally added 1 TBSP banana flavoring and a few TBSPs of pineapple juice. It gives this cake an excellent taste. This is my all time favorite pound cake. I’ve also made this cake as a 3 layer cake. ~ Absolutely Delicious! ~
Very good, very dense cake. Turns out great ever time I make it. Almost a pound cake texture. Love ’em!