KEY LIME CUPCAKES (Adapted from bakerbynature.com)

FOR THE CUPCAKES:
1 +  3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup full-fat sour cream
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 cup light brown sugar
1/2 tsp key lime extract (I bought from Amazon here)
2 tsp finely grated lime zest
1 large egg plus one egg yolk, at room temperature
1 and 1/2 TBSP key lime juice

FOR THE FROSTING:
1/2 cup (1 stick) unsalted butter, very soft
(1) 8 oz block full-fat cream cheese, very soft
4 + 1/2 cups confectioners’ sugar
1/4 tsp salt
1 + 1/2 TBSP key lime juice
1/4 tsp key lime extract
1 tsp finely grated key lime zest
To Decorate (optional):
1 tsp freshly grated key lime zest

For the Key Lime Cupcakes:
Preheat oven to 350 degrees F. Line a 12 mold cupcake tin with paper liners and set aside.
In a medium bowl combine the flour, baking powder, baking soda, and salt; whisk well and set aside.

In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 30 seconds.

Add in both sugars, lime extract and lime zest and beat until well combined.

Add in the egg and egg yolk and mix well, scraping down the sides of the bowl as needed.

Reduce the mixer speed to low. Add in 1/2 of the flour mixture and mix until just combined (this should take about 5 seconds).

Add 1/2 of the sour cream and mix until just combined. Repeat with remaining flour and sour cream, being sure to mix on low until just combined. Turn mixer off. Using a rubber spatula, quickly fold in the lime juice.

Divide the batter evenly among the prepared muffin cups, filling them 3/4 of the way full.

Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean.

Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cupcakes are cool, frost and decorate. The cupcakes may also be frozen, unfrosted, and stored in a freezer safe bag, for up to 2 months.

For the Key Lime Cream Cheese Frosting:
In a medium bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-speed until smooth and creamy.
Reduce the speed to low beating until light and fluffy, about 2 minutes.
Add in the salt, key lime juice, extract and zest; beat smooth. Then slowly add the powdered sugar.  If the consistency appears too thick, add a teaspoon of milk or heavy cream. The frosting should be creamy and spreadable, but also thick enough to hold its shape. Pipe or spread the frosting on top of each cooled cupcake.

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