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Ingredients

MAKES 12 Servings

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

3

/4 cup buttermilk

FROSTING

1

8-ounce package cream cheese, room temperature

1

1/2 cups powdered sugar

1

/2 cup (1 stick) unsalted butter, room temperature

1

tablespoon finely grated lime peel

1

/2 teaspoon vanilla extract

Preparation

  1. CUPCAKES

    Step 1

    Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk both flours in medium bowl. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner.

    Step 2

    Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.

  2. FROSTING

    Step 3

    Beat all ingredients in medium bowl until smooth. Spread over cupcakes.

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Reviews (125)

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  • yum!

    • l_josiah

    • PHILLY

    • 11/22/2018