Key Lime Cupcakes

Click here to print the recipe

Ingredients:

For the cupcakes:

• 1 cup all-purpose flour
• 3/4 cup self-rising flour
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 2 large eggs
• 2 1/2 tablespoons fresh key-lime juice
• 1 tablespoon grated key-lime peel
• 1/4 teaspoon green food coloring
• 3/4 cup buttermilk

For the icing:

• 1 8-ounce package cream cheese
• 1 1/2 cup powdered sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 tablespoon finely grated key-lime peel
• 1/2 teaspoon vanilla extract
• 1-2 tablespoons milk

Directions:

• Preheat the oven to 350 degrees F. Line standard muffin pan with 12 paper liners. Whisk both flours in medium bowl. Beat butter in a large bowl until smooth. Add sugar, beat to blend. Beat eggs one at  a time, then add the next 3 ingredients, continue beating. Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions.
• Fill each lined muffin pan with batter, 2/3 full. Bake in the oven until done, or until toothpick inserted comes out clean, 20-25 minutes. Remove cupcakes from pan, transfer to wire rack and cool completely.
• Add all frosting ingredients in a large mixing bowl, beat until smooth and creamy. Spread frosting over cupcakes, or pipe frosting using tip and piping bag.

Recipe is taken from Bon Appetite website.

Makes 12 cupcakes.