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
Adapted from Bon Appetit
Makes 12 cupcakes

1 3/4 cup flour
1 1/4 tsp baking powder
dash of salt
1 1/4 cup sugar
1/2 cup butter, softened
2 large eggs
3 Tbsp lime juice
1 Tbsp lime zest
3/4 cup buttermilk

Sift the flour, baking powder and salt together. In a large mixing bowl fitted with a 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 2/3 full with batter. Bake at 350 for 20-25 minutes until inserted tester comes out clean. Cool completely on wire rack.

For the frosting:
8 oz cream cheese, softened
1/2 cup butter
2 1/2 to 3 cups powdered sugar
1 Tbsp lime zest
1 Tbsp lime juice
1 tsp vanilla

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.