Cupcakes! Who doesn’t love a good cupcake? Be honest, we all do. I tend to look for the strange ones and they have all been pretty darn good. Ask my coworkers; I use them as my guinea pigs for new sweets. Here is one of them…. Key Lime Cupcakes. If you love key lime pie, you will love these. Tangy and sweet, refreshing, and unexpected.
Key Lime Cupcakes
1 ¾ c. flour
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 stick (1/2 cup) cool unsalted butter, cut into 8 pieces
1 ¼ c. sugar
2 large eggs (room temperature)
2 ½ Tbsps. key lime juice
1 Tbsps. key lime zest
1 drop green food coloring paste
¾ cup buttermilk (room temperature)
Preheat oven to 350F. Line a muffin tin with 12 paper liners. Sift the flour, baking powder, baking soda, and salt three times, set aside.
Using a mixer with the paddle attachment, beat the butter on low until it’s softened a bit. Add the sugar and increase the speed to medium. Beat until fluffy, about four minutes. Add one egg at a time, beating well after each addition. Add the lime juice, zest, and food coloring and beat until mixed. (The mixture will look curdled.) Add the flour in three additions, alternating with the buttermilk, beginning and ending with the flour, scraping down the bowl as necessary. Mix on low until just combined. Fill each cupcake liner 2/3 full. Bake 20-25 minutes. Cool completely and frost with cream cheese icing.
1 stick cool unsalted butter, cut into 8 pieces
8 ounces cream cheese (room temperature), cut into 8 pieces
2 ¼ c. powdered sugar, sifted
1 Tbsp key lime zest
Using a mixer fitted with the paddle attachment, beat the butter on low until it’s softened a bit. Increase speed to medium and add the cream cheese one piece at a time. Reduce speed to low and slowly add powdered sugar until combined. Beat in zest.
1 ¾ c. flour
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 stick (1/2 cup) cool unsalted butter, cut into 8 pieces
1 ¼ c. sugar
2 large eggs (room temperature)
2 ½ Tbsps. key lime juice
1 Tbsps. key lime zest
1 drop green food coloring paste
¾ cup buttermilk (room temperature)
Preheat oven to 350F. Line a muffin tin with 12 paper liners. Sift the flour, baking powder, baking soda, and salt three times, set aside.
Using a mixer with the paddle attachment, beat the butter on low until it’s softened a bit. Add the sugar and increase the speed to medium. Beat until fluffy, about four minutes. Add one egg at a time, beating well after each addition. Add the lime juice, zest, and food coloring and beat until mixed. (The mixture will look curdled.) Add the flour in three additions, alternating with the buttermilk, beginning and ending with the flour, scraping down the bowl as necessary. Mix on low until just combined. Fill each cupcake liner 2/3 full. Bake 20-25 minutes. Cool completely and frost with cream cheese icing.
1 stick cool unsalted butter, cut into 8 pieces
8 ounces cream cheese (room temperature), cut into 8 pieces
2 ¼ c. powdered sugar, sifted
1 Tbsp key lime zest
Using a mixer fitted with the paddle attachment, beat the butter on low until it’s softened a bit. Increase speed to medium and add the cream cheese one piece at a time. Reduce speed to low and slowly add powdered sugar until combined. Beat in zest.
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