key lime cupcakes*

Sprinkles. I don't understand the dang things. They are just a crunchy, hard, tasteless, useless ornament that I just simply don't get. Which brings me to funfetti cake. I don't understand funfetti cake, either. I know, I know, you are thinking - OH MY GOSH I LOVE FUNFETTI CAKE! That's fine. Love it all you like. I am sure that Pillsbury appreciates you. Me on the other hand, not a fan.

Which brings me to these cupcakes. I am a HUGE fan of these cupcakes! They are the bees knees! The original recipe doesn't add any lime juice in the frosting, but I can't imagine it without it! I don't think the lime flavor would be nearly as prominent in just the cake alone. I also have a secret, I used regular limes! I wasn't about to zest and juice a million key limes. I've got things to do people! You must, I say MUST, make these for your next BBQ, family function, church activity, or heck - just make them for yourself and eat the whole batch!! I won't tell, I promise :).

Key Lime Cupcakes
adapted from My Madison Bistro, whom adapted from Bon Appetit, Sept. 2008

1 ¾ cups cake flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 stick (1/2 cup) cool unsalted butter, cut into 8 pieces
1 ¼ cups granulated sugar
2 large eggs (room temperature)
2 ½ tablespoons key lime juice
1 tablespoon key lime zest
1 drop green food coloring paste
¾ cup buttermilk (room temperature)

1 stick cool unsalted butter, cut into 8 pieces
8 ounces cream cheese (room temperature), cut into 8 pieces
2 ¼ cups powdered sugar, sifted
1 tablespoon key lime zest
2 1/2 tablespoons key lime juice

Preheat oven to 350*F. Line a muffin tin with 12 paper liners.

Sift the cake flour, baking powder, baking soda, and salt three times, set aside.

Using a mixer fitted with the paddle attachment, beat the butter on low until it’s softened a bit. Add the sugar and increase the speed to medium. Beat until fluffy, about four minutes. Add one egg at a time, beating well after each addition. Add the lime juice, zest, and food coloring and beat until mixed. (The mixture will look curdled.)

Add the flour in three additions, alternating with the buttermilk, beginning and ending with the flour, scraping down the bowl as necessary. Mix on low until just combined.

(I promise this is green, the lighting just wasn't working to my advantage)

Fill each cupcake liner 2/3 full.

Bake 20-25 minutes. Cool completely and frost with cream cheese icing. Makes 12-14 cupcakes.

Using a mixer fitted with the paddle attachment, beat the butter on low until it’s softened a bit. Increase speed to medium and add the cream cheese one piece at a time. Reduce speed to low and slowly add powdered sugar until combined. Beat in zest and lime juice.



Cupcakes said...
July 23, 2012 at 1:16 AM

Cupcakes is always great for breakfast. This is excellent recipe and delicious. Thanks for this nice post.

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