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Key Lime Cupcakes

  • 1 cup all purpose flour

  • 3/4 cup self-rising flour
  • 1/2 cup (1 stick) unsalted butter,softened to room temperature
  • 1-1/4  cups 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
 

Method

Preheat oven to 350° F. Line standard muffin pan with 12 paper liners. If you need to use two racks in your oven, adjust to divide the oven into thirds for even baking.  Otherwise place rack in center of oven.

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. Bake cupcakes in preheated oven until tester inserted into center comes out clean, about 20 to 25 minutes. Cool 10 minutes in pan. Remove from pan, and finish cooling on a wire rack.

Frosting:

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

Contributor: pat ciesla

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