Key-Lime cupcakes are dense and refreshing, even on hot summer days! Makes 18 cupcakes
|1 3/4 cup||All Purpose flour|
|1 1/2 teaspoons||Baking Powder|
|1 1/4 cups||sugar|
|2 1/2 table spoons||fresh lime juice|
|1 tablespoon||fine lime zest|
|1/4 tsp||light green food coloring|
|FOR THE FROSTING||********|
|8 0z||cream cheese|
|1/2||juice of a lime|
|3 1/2 (more as needed)||sifted powdered sugar|
|1 tsp||vannila extract|
To make the cupcakes: Preheat oven to 350 degrees. Line a standard muffin pan with 12 paper liners. Whisk both flours in a medium bowl. Beat butter in a 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 in 3 additions, alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner.
Bake cupcakes until tester inserted in center comes out clean, 20-25 minutes. Cool 10 minutes. Remove from pan; cool.
Beat together cream cheese and butter. Add vannila and lime juice
use zest of lime for garnish