Want some cupcakes with the WOW factor! These are sure to impress. I seriously think they may be the best cupcakes I have ever eaten. Light, fluffy, and soooo Key Lime! I hope you love them as much as I do! XOXO ~ Laurel
(Recipe Adapted from from Bittersweet Bakery Recipe)
3/4 cup all purpose flour
1 cup self-rising flour
1/2 cup salted butter, room temperature
1 cup sugar
2 large eggs
3 tablespoons fresh lime juice (I use Nellie & Joe's Famous Key Lime Juice, it's fantastic!!!)
1 tablespoon finely grated lime peel (approx 1 lime)
1/4 teaspoon neon-green food coloring (regular works too)
3/4 cup buttermilk
Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. (I usually get about 18 cupcakes!)
Whisk both flours in medium bowl.
Beat butter & sugar in large bowl until creamy. Beat in eggs 1 at a time, then next 3 ingredients. Beat in flour mixture, alternately, with buttermilk.
Scoop 1/3 cup batter into each cupcake liner.
Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. (ovens vary, mine only take 17 mins!)
Cool 10 minutes in pan. Remove from pan; cool completely.
1 8-ounce package cream cheese, room temperature
2+ cups powdered sugar
1/2 cup butter, room temperature
1 tablespoon finely grated lime peel
1/2 teaspoon lemon extract
1 tablespoon fresh lime juice. (Again, I use Key Lime juice!)
Beat all ingredients in medium bowl until smooth. Spread or pipe onto cupcakes.