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Key Lime Cupcakes

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Adapted from Buttersweet Bakery courtesy of Bon Appetit

CUPCAKES:
1 cup all-purpose flour
3/4 cup self-rising flour (make your own--add 1-1/2 tsp. baking powder & 1/2 tsp. salt to 1 cup all-purpose flour)
1/2 cup unsalted butter, room temperature
1-1/4 cups sugar
2 large eggs
2-1/2 Tablespoons key lime juice (about 10 key limes) or regular lime juice
1 Tablespoon key lime zest (about 10 key limes) or regular lime zest
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 unsalted butter, room temperature
1 Tablespoon key lime zest (about 10 key limes) or regular lime zest
1/2 teaspoon vanilla extract

Sift and whisk all-purpose flour and self-rising flour in a medium bowl.  Don't have self-rising flour?  You can make your own by adding 1-1/2 teaspoons baking powder and 1/2 teaspoon salt to 1 cup all-purpose flour, mixing well.

Beat butter until smooth, about 2 minutes.  Add sugar and beat to blend.  Beat in eggs, one at a time.  Add lime juice, lime zest and food coloring.  Continue mixing until all ingredients are well combined.

Beat in flour mixture in 3 additions alternating with buttermilk in 2 additions.  DO NOT OVER MIX!  Your cupcakes will not be light and airy if you mix too much.

Spoon equal proportions of batter into a standard 12 cup muffin pan lined with paper liners.  Place in a preheated 350°F degree oven for 20 to 25 minutes.  (Mine took 20 minutes.)

Remove the cupcakes immediately from the pan, letting them cool on a rack.

While waiting for them to cool down, make the frosting.

Beat cream cheese, powdered sugar, butter, lime zest and vanilla extract  on medium until smooth.

(CP)

 

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