Key Lime Cupcakes

These Key Lime Cupcakes hold no punches when it comes to flavor. This is a tender and delicious combination of key lime flavored cake and zingy cream cheese based frosting that tastes as "bright" as the sun.

Course Dessert

Cuisine American

Keyword Key Lime Cupcakes

Prep Time 30

Cook Time 25

Cooling 2

Total Time 2 55

Servings cupcakes

Calories 215kcal

Author Cathy Pollak

Ingredients

Cupcakes:

1 cup all-purpose flour
3/4 cup self-rising flour
1/2 cup unsalted butter, softened
1-1/4 cups sugar
2 large eggs
1 tbsp key lime zest
2-1/2 tbsps fresh key lime juice (about 10 key limes)
3/4 cup buttermilk
1/4 tsp neon green food coloring (optional)

Frosting:

1 (8 oz) package cream cheese, softened
1-1/2 cups confectioners' sugar
1/2 cup unsalted butter, softened
1 tbsp key lime zest (about 10 key limes)
1/2 tsp vanilla extract

Instructions

Preheat oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.
Sift and whisk all-purpose flour and self-rising flour in a medium bowl.
Beat butter until smooth, about 2 minutes. Add sugar and beat to blend. Beat in eggs, one at a time. Add lime juice, lime zest and food coloring (optional). Continue mixing until all ingredients are well combined.
Beat in flour mixture in 3 additions alternating with buttermilk in 2 additions. (DO NOT OVER MIX! Your cupcakes will not be light and airy if you mix too much.)
Spoon equal proportions of batter into prepared muffin pan.
Remove cupcakes immediately from pan, letting them cool on a rack.
While waiting for them to cool down, make the frosting.
Beat cream cheese, powdered sugar, butter, lime zest and vanilla extract on medium until smooth.
Pipe frosting onto cupcakes. Sprinkle with extra lime zest if you like.

Notes

You will need at least 20 key limes between the cupcakes and the frosting for this recipe.

Nutrition