Key Lime Cupcakes
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Credit: Buttersweet Bakery, Atlanta
The National Culinary Review, March 2016
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
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.
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