Key lime cupcakes
I made these cupcakes for Steve’s birthday. One of his favorite flavors is key lime, so I thought it would be fitting. I did some research and found a recipe that sounded like it would work really well with what I had in mind.
And they turned out really well! They had a somewhat subtle, yet delicious lime flavor and a very soft crumb. The recipe originally didn’t call for any lime flavoring in the frosting, but since the cake didn’t have a strong lime presence, I added some juice to the frosting to give it more of a kick. The recipe is definitely a keeper. Steve took the cupcakes into work and this is one response he got:
“I never like key-lime stuff, but I love these cupcakes. They’re the best cupcakes I’ve ever had.”
Wow. Maybe this person was just very hungry, or maybe they really are that good. I’ll have to go home and eat another four more and let you know.
Key Lime Cupcakes
For the cupcakes:
- 1 ¾ cup all-purpose flour
- 1 ¼ teaspoon baking powder
- Dash of salt
- 1 ¼ cup granulated sugar
- ½ cup unsalted butter , at room temperature
- 2 large eggs
- 3 tablespoons lime juice
- 1 tablespoon lime zest
- ¾ cup buttermilk
For the frosting:
- 8 oz cream cheese , softened
- ½ cup unsalted butter
- 2 ½ - 3 cups powdered sugar
- 1 tablespoon lime zest
- 1 tablespoon lime juice
- 1 teaspoon vanilla extract
To make the cupcakes:
- paddle, beat butter until smooth. Add sugar and beat till light and fluffy. Add the eggs, mixing after each. Then add the lime juice and zest. The batter may look somewhat curdly and that's okay. Alternate adding the flour mixture and the buttermilk, ending with the flour mixture.
- Line a cupcake tin with liners and fill ⅔ full with batter. Bake at 350°F for 20-25 minutes until inserted tester comes out clean. Cool completely on wire rack.
To make the frosting:
- Beat cream cheese and butter together till smooth. Add remaining ingredients and beat until smooth and creamy. Frost cupcakes and garnish with crushed graham crackers and lime wedge.
8 Comments on “Key lime cupcakes”
Hi Annalise! I actually happened to see the original recipe on Bon Appetit and then happened to come to yours through that site. Funny because I was trying to decide whether or not to make them, and when I saw them on your site I was won over! (love your recipes)
Question though…on the original recipe it calls for part self-rising and part all-purpose flour. I was just wondering if you just prefer the way cakes come out with all-purpose? Or just what you had on hand? Or… I am making for a party and don't want to screw up 🙂
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I just finish making these today oh my God they are so good thanks for the recipe I added 4 drops of neon green food coloring and it gave it a lime color it was wonderful
They was so good
Glad you enjoyed them!
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1 ¼ cup baking powder