It's hard to tell but these cupcakes are the color chartreuse, made to match the walls of the Buttersweet Bakery in Atlanta...a funky little shop with a hip vibe. Cupcakes are so "in" right now and it's fun to play with all the possibilities. Cupcakes are not just for kids anymore!
These are PERFECT for St. Patrick's Day. It was really difficult to photograph and show the real neon color these Key Lime Cupcakes take on. In person there is no mistaking their shade of green. They are very fun looking.
I love the unique flavor key limes give, more of a tart-bitterness, which is a good thing when it comes to baking and cooking with them. They do pack a flavor punch but in a pinch you could get away with using regular lime for these cupcakes. Just remember the key lime boasts a higher acidity and stronger aroma than regular limes, so it might change the overall limey-ness of this recipe.
So get your leprechaun on and make these...they are good...
Key Lime Cupcakes
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.