Key Lime Cupcakes And Cream Cheese Frosting
- Lori Anne
- Jun 28, 2015
- 2 min read

Key Lime Cupcakes And Cream Cheese Frosting
SERVINGS: MAKES 12 CUPCAKES
Ingredients
Cupcakes:
1 cup all purpose flour
3/4 cup self-rising flour
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cup sugar
2 large eggs
2 1/2 tablespoons fresh lime juice
1 tablespoon finely grated lime peel
1/4 teaspoon neon-green food coloring
1 lime halved and sliced for cupcake garnish
3/4 cup buttermilk
Frosting:
1 1/2 cups powdered sugar
1 8-ounce package of cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lime peel
1/2 teaspoon vanilla extract
DIRECTIONS
Cupcakes
1. Preheat oven to 350°F.
2. Line standard muffin pan with 12 paper liners.
3. Sift both flours into a bowl and whisk together.
4. Place the butter into a mixing bowl and beat until smooth.
5. Slowly add the sugar to the butter and cream together until light and fluffy.
6. Slowly add the eggs into the mixture one at a time until completely incorporated.
7. Next add the fresh lime juice, grated lime peel and the drops of your food coloring into the mixture and blend.
8. Now slowly add in the flour mixture in 3 additions and alternate with the buttermilk in 2 additions until well incorporated into the batter.
9. Fill your cupcake liner to a little under 3/4 full.
10. Bake cupcakes for 20 to 25 minutes.
11. Allow the cupcakes to cool approximately for 10 minutes. Do not frost cupcakes until completely cooled.
Frosting
1. Place cream cheese into your mixing bowl and add in the butter and blend until light and fluffy.
2. Add in the vanilla extract and grated lime peel and blend.
3. Slowly add in the confectioners sugar until you reach the consistency you desire.
4. Place the frosting into your piping bag with the tip of your choice or spread on cupcakes with a knife.
5. Place a wedge of lime into each cupcake and refrigerate or serve immediately.
Optional: sprinkle key lime colored decorative sugar on your finished creations.
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