Key Lime Cupcakes With Key Lime Buttercream Frosting

Seriously delicious cupcakes.  Homemade Key Lime Cupcakes topped with Key Lime Buttercream Frosting.

Seriously delicious cupcakes.

Homemade Key Lime Cupcakes topped with Key Lime Buttercream Frosting.

Print

Key Lime Cupcakes With Key Lime Buttercream Frosting


Scale

Ingredients

For the cupcakes:

  • 1 1/2 cups all-purpose flour (sifted)
  • 1 tsp. baking powder
  • 1/4 tsp. coarse salt
  • 1/2 cup whole milk (room temperature)
  • 1 tsp. pure vanilla extract
  • 2 tbsp key lime juice
  • 1 tbsp key lime zest
  • 1/2 cup 1 stick unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg (room temperature)
  • 2 large egg whites (room temperature)
  • toothpick or skewer

For the frosting:

  • 1/3 cup sweetened shredded coconut (for decorating (optional))
  • 3/4 cup unsalted butter (softened to room temperature)
  • 1.5 tablespoons lime zest
  • 3.54.5 cup powdered sugar (sifted)
  • 2 tablespoons lime juice (freshly squeezed – not from the bottle)
  • 1 tablespoon whipping cream (if needed)
  • 23 drops green food coloring (optional)

Instructions

For the cupcakes:

  1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
  2. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, key lime zest and 1 tbsp of lime juice; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
  4. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk
  5. mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
  6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
  7. Use a toothpick or skewer to poke the tops of the cupcakes with holes. Use pastry brush to brush remaining lime juice over the top of the cupcake.

For the frosting:

  1. In a large bowl beat the butter until very fluffy. Then add in the lime zest and beat in the powdered sugar about 1 cup at a time.
  2. Once combined, beat in the lime juice 1 tablespoon at a time until you get the desired flavor. Finally with the mixer at medium-high speed, beat in the tablespoon of whipping cream (if needed).
  3. Frost the cooled cupcakes using a piping bag & tip or a knife
  4. Let cupcakes dry slightly before topping with key lime frosting.

See more Cupcake Recipes:

 

 

Tangy Orange Chicken
Chocolate Banana Flat Bread Pie
Bookmark the permalink.

Comments are closed.