Key Lime Cupcakes

Key Lime Cupcakes

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Credit: Buttersweet Bakery, Atlanta
The National Culinary Review, March 2016

Ingredients

1 cup all-purpose flour
¾ cup self-rising flour
1 cup unsalted butter, room temperature, divided
1¼ cups sugar
2 large eggs
2½ T. fresh lime juice
2 T. finely grated lime peel, divided
¼ t. neon-green food coloring
¾ cup buttermilk
1 (8 oz.) package cream cheese, room temperature
1½ cups powdered sugar
½ t. vanilla extract

Instructions

1. Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk flours in medium bowl. Beat ½ cup butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs one at a time; beat in lime juice, 1 T. lime peel and food coloring. Beat in flour mixture in three additions alternately with buttermilk in two additions. Spoon scant 1/3 cup batter into each liner. Bake cupcakes until tester inserted in center comes out clean, 20-25 minutes. Cool 10 minutes. Remove from pan; cool.

2. In medium bowl, beat cream cheese, powdered sugar, remaining ½ cup butter, remaining 1 T. lime peel and vanilla extract until smooth. Spread over cupcakes.

Yield

12 cupcakes

Tags

Dessert, The National Culinary Review

ACF reserves the right to remove inappropriate comments.

ACF certified chefs earn on average 7% more than those not certified; be that chef!