Key Lime Cupcakes

Key Lime Cupcakes

Makes 12 cupcakes

This recipe is from Buttersweet Bakery in Atlanta, Bon Appetit 2008 Sept. They are very good!!


1 cup all purpose flour
3/4 cup self rising flour  ( to make self rising flour: For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Mix to combine)
1/2 cup ( 1 stick of butter)
1 1/4 cups sugar
2 large eggs
2 1/2 TB lime juice
1 TB lime zest
3/4 cup buttermilk ( note: to make buttermilk for each cup of whole milk add 1 tsp white vinegar)


1 8-oz pkg cream cheese, room temperature
1 1/2 cups powdered sugar
1/2 cup unsalted butter, ( 1 stick room temperature)
1 TB lime zest
1/2 tsp vanilla extract

Cupcakes/ Preheat oven to 350 degrees. Line standard size muffin tins with paper liners. whisk both flours in medium bowl. Beat butter in large bowl until smooth, Add sugar; beat to blend. Beat in eggs, 1 at a time, then next 3 ingredients ( batter may look curdled). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant 1/2 cup batter into each liner.
Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remaove from pan; cool.
Frosting/ Beat all ingredients in medium bowl until smooth. Spread over cupcakes.


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