Hello out there in Foodie Land! I’ve got a doozy for you: Lemon 7-upcakes. It’s been one of those days and we needed a pick-me-up in the office. Who doesn’t enjoy a little lemony treat every now and then? It’s been a little rainier than what we’re used to in Southern California so cupcakes are definitely what the doctor ordered.

This recipe is adapted from this one. I had never made cupcakes from scratch and it wasn’t as hard as I thought it might be. I thought the 7-up was a nice little added kick to these treats but that’s optional. I encourage you to do (or use) whatever you would like and just have fun! If you’re feeling really adventurous, you might throw a cherry on top! Let’s get to the main event, shall we?

Lemon 7-upcakes


Cupcake Mix:

  • 2 1/2 c Alta Artisan Flour
  • 1 tsp sea salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 6 tbsp Honeyville Powdered Butter + 4 tbsp warm water
  • 1 c powdered sugar
  • 2 large eggs
  • 3 large egg yolks
  • 2 tbsp lemon juice
  • 1/2 c 7-up 


  • 4 oz. water
  • 3/4 c powdered sugar
  • 1/2 c Instawhip
  • 6 tbsp Honeyville Powdered Butter
  • 1 tsp Vanilla Extract



  1. Preheat oven to 350 degrees F. Add cupcake liners to a cupcake pan.
  2. Whisk flour, salt, baking powder, and baking soda together in a bowl.
  3. Cream butter and sugar in a large bowl, with a mixer (I didn’t use one and my arm felt as if it would fall off), until light and fluffy. Beat eggs and egg yolks 1 at a time into the cream mixture on low. Beat lemon juice into the butter mixture. 
  4. Add wet ingredients into the flour and mix well on low. 
  5. Pour the batter into the cupcake pan.
  6. Bake for 18 minutes. When done, let them cool for 10 minutes.


In a large bowl, mix the butter, sugar, and Instawhip together. Then, add the Vanilla Extract and water. Blend the ingredients together well until you achieve the consistency you desire.

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