A Very Special Lime Cupcake

My oldest and dearest friend, Catherine, is relocating to Richmond,VA.  As much as I’m gonna miss her, I know she and her husband are moving for the right reasons and it’s the best decision for them. So her husband’s friends are doing a little dinner party to wish them adieu. My contribution is pseudo key lime cupcakes. Catherine grew up in Florida, so I felt that a key lime cupcake would be a bit nostalgic and cater to her sweet tooth.

Serving Size: 12 cupcakes
Bake Time: 25 minutes

Cupcake Ingredients:
1 cup all purpose flour
3/4 cup self-rising flour
1 stick unsalted butter, room temperature
1 1/4 cup cane sugar
2 large eggs
2 1/2 tbsp fresh lime juice
1 tbsp finely grated lime peel
3/4 cup buttermilk

Frosting Ingredients:
8-ounce package cream cheese, room temperature
1 1/2 cups powdered sugar
1 stick unsalted butter, room temperature
1 tablespoon finely grated lime peel
1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees.

Line standard muffin pan with 12 paper liners. Whisk both flours together in medium bowl and set aside. Beat butter in large bowl until smooth; add sugar and beat to blend well. With the mixer on low speed, add in eggs 1 at a time, then beat in lime juice and lime peels. Mix in flour mixture in 3 additions alternating with the buttermilk in 2 additions. Spoon about 1/3 cup batter into each liner.

Bake cupcakes until tester inserted into center comes out clean, about 25 minutes. Let the cupcakes cool in the tin for about 10 minutes. Then remove the cupcakes and let them cool on a wire rack until completely cool.

To make the frosting, beat all frosting ingredients in medium bowl until smooth. Spread over cupcakes.

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