Key Lime Cupcakes

The title may say key lime, but for me, they are just plain lime cupcakes. Maybe I should just head to Key West and pick up a bottle?...Dreamer. Anyway, I was needing a pick-me-up as the weather in Switzerland has been miserable. You wouldn't know it was winter, though. All it does is rain, and be gray and slightly warm (40's) and yucky thanks to the föhn wind. I will spare you the details. You can tell by the horrible picture, the natural light is awful. Once this thing moves on, winter will finally show up.

I have a confession: I really dislike working with cream cheese frosting. Oh, don't get me wrong, it tastes fabulous. I just can't handle the mess it makes and that it doesn't stay in place to look pretty. I get over it as soon as I taste it. These were the nice little pick me up I was going for. I love lime. Especially when there's a slice in my Corona, when I'm on a beach, in Key West. Ahhhh...

Key Lime Cupcakes

Yields 12-14 Cupcakes

Ingredients

  • 1 3/4 cups (219 g) cake flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup/113 g) cool unsalted butter, cut into 8 pieces
  • 1 1/4 cups (250 g) granulated sugar
  • 2 large eggs (room temperature)
  • 2 1/2 Tablespoon key lime juice
  • 1 Tablespoon key lime zest
  • 1 drop green food coloring paste
  • 3/4 cup (177 mL) buttermilk (room temperature)

Icing:

  • 1 stick (113 g) cool unsalted butter, cut into 8 pieces
  • 8 ounces (226 g) cream cheese (room temperature), cut into 8 pieces
  • 2 1/4 cups (280 g) powdered sugar, sifted
  • 1 Tablespoon key lime zest
  • Splash of vanilla extract

Directions

Preheat oven to 350 degrees F (180 C). Line a muffin tin with 12 paper liners.

Sift the cake flour, baking powder, baking soda, and salt three times, set aside.

Using a mixer fitted with the paddle attachment, beat the butter on low until it’s softened a bit. Add the sugar and increase the speed to medium. Beat until fluffy, about four minutes. Add one egg at a time, beating well after each addition. Add the lime juice, zest, and food coloring and beat until mixed. (The mixture will look curdled.)

Add the flour in three additions, alternating with the buttermilk, beginning and ending with the flour, scraping down the bowl as necessary. Mix on low until just combined. Fill each cupcake liner 2/3 full.

Bake 20-25 minutes. Cool completely and frost with cream cheese icing.

Icing: Using a mixer fitted with the paddle attachment, beat the butter on low until it’s softened a bit. Increase speed to medium and add the cream cheese one piece at a time. Reduce speed to low and slowly add powdered sugar until combined. Beat in zest.

Adapted from mymadisonbistro.com

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