Key Lime Cupcakes

Key Lime Cupcakes

2 sticks (16 tablespoons) softened butter, divided
1 cup sugar
1 tbsp finely grated lime zest, divided
3 whole large eggs
1 tbsp lime juice
1 tsp vanilla extract
1 1/2 cups self rising flour (see note below)
8 oz, cream cheese, softened
1/2 cups condensed milk
1/2 cups confectioners' sugar

Note: for self rising flour whisk 1 1/2 tsp baking powder and 1/4 tsp salt into 1 1/2 cups bleached all purpose flour

1.  Adjust oven rack to middle position; heat oven to 400*.  Line a 12 cup muffin tin with cupcake papers.  Beat 12 tablespoons butter, sugar, and 1 1/2 tsp lime zest until light and fluffy.

2.  Starting and ending with an egg, alternate beating in eggs and flour until each is thoroughly incorporated.  Beat in lime juice and vanilla until just incorporated.  Divide batter evenly among prepared pans.  Bake until golden brown, 15-17 minutes.  Remove from oven, let cupcakes stand a couple of minutes; turn into a wire rack to cool.

3.  Meanwhile, beat remaining 4 tbsps butter, 1 1/2 tsps zest, and the cream cheese until smooth; beat in condensed milk and sugar.  Frost and serve.

Makes 12 cupcakes


These are amazing. The recipe makes a lot of icing.  Although, the cupcakes really do need the extra frosting.  I ended up putting them in the fridge hoping that they would set up a little better.  Don't do it, it's a trick.  It totally changed the consistency of the frosting.  So I would avoid putting them in the refrigerator until absolutely necessary, but because of the cream cheese I wouldn't leave them out.  The recipe doesn't say, and the message board that I got them off of didn't specify whether or not the leftovers needed to be refrigerated.