Key Lime Cupcakes

The sunny skies and 20-something weather have not only awoken my spirits but also those of the lovely Starbucks ladies working today. I am sitting here doing my best to stay busy, while my best friend is engulfed in her studies (as always), when we were suddenly and very graciously interrupted: “Hi, we were wondering if you guys would like to try our new raspberry scones and cookies & cream Frappuccino’s?” Is that even a question? OMG, YES! This was the complete highlight of my day. The warm scones and cold shake left me reminiscing of the heavenly Key Lime cupcakes we baked last weekend…which is of course today’s subject.

Ok, these are not quite “key” lime cupcakes since we couldn’t get our hands on key lime juice or the actual limes. But the alternative choice of lime did the job just fine! I, who really could not tell the difference between either lime, was more than thrilled with the scrumptiously divine cakes. To be frank, I find it challenging and a bit heartbreaking leaving my salted caramel chocolate cupcakes behind, or anything chocolate-y for that matter, however the weather’s been calling for sweet-tart refreshing treats and it’s about time I deliver. This cupcake gives me a cooling effect that almost replaces a cold shower after my daily thirty minute jogs (lol, a real calorie balancing-act!). The creamy icing mixed with the fresh lime zest is stellar and probably my favourite part of the cupcake. It is not too sweet and offers a perfect topping to the light and fluffy minty coloured cupcake. And get this: you are being good to your body too since limes are very high in Vitamin C! I am not going to steer you in the wrong direction though…these are super delicious but definitely not Weight Watchers approved! ;)

Xo Dom Appetit!

Key Lime Cupcakes
adapted from: My Madison Bistro - originally Bon Appetit

Prep Time: 20 mins
Cook Time: 15-18 mins

Tools Needed: large mixing bowl, medium mixing bowl (2), measuring cups & spoons, grater, hand blender, cupcake tray, paper liners, ice cream scoop (for scooping mix into trays)

Ingredients:

Cupcakes:

1 3/4 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter (room temperature)

1 1/4 cups sugar

2 large eggs

2 1/2 tablespoons fresh lime juice

1 tablespoon finely grated lime peel

3 dashes green food colouring

3/4 cup buttermilk

Icing:

1 package cream cheese (room temperature)

1 1/2 cups powdered sugar

1/2 cup unsalted butter (room temperature)

1 tablespoon finely grated lime peel

1/2 teaspoon vanilla extract

Directions:

1) Preheat oven to 350 degrees F and line cupcake tray with paper liners (makes 12). Whisk flour, baking powder, baking soda and salt in a medium bowl. Beat butter in a larger bowl until smooth and then beat in sugar, eggs (one at a time), fresh lime juice, lime peel and food colouring - don't be surprised if mixture curdles, it is normal! Beat in flour mixture (3 additions) alternating with buttermilk (2 additions). Spoon mixture into liners and bake for 15-18 mins. Remove from pan and allow to cool on wire racks.

2) Beat cream cheese, powdered sugar, butter, grated lime peel, and vanilla in medium mixing bowl until creamy. Spread over cupcakes and enjoy!