Key Lime Cupcakes

Name: Key Lime Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 1 cup All-Purpose Flour (1 and 3/4 cups all-purpose flour); 1 tsp Baking Powder (1 teaspoon baking powder); ½ tsp Bicarbonate of Soda (1/2 teaspoon baking soda); ¾ tsp Table Salt (1/2 teaspoon salt + 1/4 teaspoon salt (table salt, kosher salt, or finely ground sea salt will all work)); 1 cup Sour Cream (1 cup full-fat sour cream); 1 cup Unsalted Butter (1/2 cup (1 stick) unsalted butter, at room temperature + 1/2 cup (1 stick) unsalted butter, very soft); ½ cup Granulated Sugar (1/2 cup granulated sugar); ¼ cup Light Brown Sugar (1/4 cup light brown sugar); ¾ tsp Key Lime Extract (1/2 teaspoon key lime extract (see post for more on this) + 1/4 teaspoon key lime extract (see post for more on this)); 4 tsp Key Lime (2 teaspoons finely grated key lime zest + 1 teaspoon finely grated key lime zest + 1 teaspoon freshly grated key lime zest); 1 piece Egg (1 large egg plus one egg yolk, at room temperature); 2 tbsp Key Lime Juice (1 and 1/2 tablespoons fresh key lime juice + 1 and 1/2 tablespoons fresh key lime juice); 8 oz Cream Cheese ((1) 8 ounce block full-fat cream cheese, very soft); 1 cup Icing Sugar (4 and 1/2 cups confectioners' sugar)

Light, moist cupcakes flavored with key lime and topped with a tangy cream cheese frosting.

40 minAmerican

Servings12

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Vegetarian
Pescatarian
Halal

Ingredients

For 12 servings

All-Purpose Flour1 cup · 1 and 3/4 cups all-purpose flour
Baking Powder1 tsp · 1 teaspoon baking powder
Bicarbonate of Soda½ tsp · 1/2 teaspoon baking soda
Table Salt¾ tsp · 1/2 teaspoon salt + 1/4 teaspoon salt (table salt, kosher salt, or finely ground sea salt will all work)
Sour Cream1 cup · 1 cup full-fat sour cream
Unsalted Butter1 cup · 1/2 cup (1 stick) unsalted butter, at room temperature + 1/2 cup (1 stick) unsalted butter, very soft
Granulated Sugar½ cup · 1/2 cup granulated sugar
Light Brown Sugar¼ cup · 1/4 cup light brown sugar
Key Lime Extract¾ tsp · 1/2 teaspoon key lime extract (see post for more on this) + 1/4 teaspoon key lime extract (see post for more on this)
Key Lime4 tsp · 2 teaspoons finely grated key lime zest + 1 teaspoon finely grated key lime zest + 1 teaspoon freshly grated key lime zest
Egg1 piece · 1 large egg plus one egg yolk, at room temperature
Key Lime Juice2 tbsp · 1 and 1/2 tablespoons fresh key lime juice + 1 and 1/2 tablespoons fresh key lime juice
Cream Cheese8 oz · (1) 8 ounce block full-fat cream cheese, very soft
Icing Sugar1 cup · 4 and 1/2 cups confectioners' sugar

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Steps

1For the Key Lime Cupcakes: Preheat oven to 350 degrees (F). Line a 12 mold cupcake tin with paper liners and set aside.
2In a medium bowl combine the flour, baking powder, baking soda, and salt; whisk well and set aside.
3In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 30 seconds. Add in both sugars, lime extract and lime zest and beat until well combined. Add in the egg and egg yolk and mix well, scraping down the sides of the bowl as needed. Reduce the mixer speed to low. Add in 1/2 of the flour mixture and mix until just combined (this should take about 5 seconds). Add 1/2 of the sour cream and mix until just combined. Repeat with remaining flour and sour cream, being sure to mix on low until just combined. Turn mixer off. Using a rubber spatula, quickly fold in the lime juice.
4Divide the batter evenly among the prepared muffin cups, filling them 3/4 of the way full. Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
5For the Key Lime Cream Cheese Frosting: In a medium bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-speed until smooth and creamy. Reduce the speed to low and gradually add in the powdered sugar and lime juice, beating until light and fluffy, about 2 minutes. Add in the salt, key lime juice, extract and zest; beat smooth. If the consistency appears too thick, add a teaspoon of milk or heavy cream, but only if necessary. The frosting should be creamy and spreadable, but also thick enough to hold its shape. Pipe or spread the frosting on top of each cooled cupcake.
6To Decorate: Top each frosted cupcake with a pinch of lime zest.