Key Lime Cupcakes

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Happy Easter!

I hope everyone had a great Easter.  I love holidays so I have spent the last week getting decorations ready and trying to plan everything out.  We dyed some Easter eggs, had an egg hunt, and ate a ton of food.  In my opinion, these cupcakes were the best part!  I was a little disappointed I didn't double the recipe.  They were a big hit at both my moms house and at my boyfriends family party.  The cupcakes were very light and refreshing, a perfect summer recipe.  I have a half bag of key limes left and I am seriously considering just making more cupcakes to eat, and not sharing this time.  Please try these! I can guarantee you will love them!

I love all the lime zest!

Key Lime Cupcakes - Adapted from Sprinkles Cupcakes

Yield: 12 Cupcakes

For the Cupcakes:
1 1/2 Cups Flour, sifted
1 Teaspoon Baking Powder
1/4 Teaspoon Salt
1/2 Cup Whole Milk, room temperature - I used 1% Milk
1 Teaspoon Vanilla Extract
2 Tablespoon Key Lime Juice - Plus some for brushing on after baking
1 Tablespoon key Lime Zest
1/2 Cup (1 stick) Unsalted Butter, room temperature
1 Cup Sugar
1 Egg, room temperature
2 Egg whites, room temperature

toothpick or skewer

For the Frosting:
1 Cup (2 sticks) Unsalted Butter , firm but not cold
1/8 Teaspoon Salt
3 1/2 Cups Powdered Sugar, sifted - I am lazy and didn't sift...
1/2 Teaspoon Vanilla Extract
2 Tablespoons Key Lime Juice
1 Tablespoon Key Lime Zest
1-3 Tablespoons Milk - depending on desired consistency


Cooking Directions

For the cupcakes:

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2. In a medium bowl, whisk together flour, baking powder, and salt; set aside. 
3. In a small bowl, mix together milk, vanilla, key lime zest and the lime juice; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. 
5. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
6. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
7. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
8. Use a toothpick or skewer to poke the tops of the cupcakes with holes. Use pastry brush to brush remaining lime juice over the top of the cupcake.
9. Let cupcakes dry slightly before topping with key lime frosting.

For the frosting:

1. Beat together butter and salt on medium speed until light and fluffy. 
2. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. 
3. Add vanilla, key lime juice and zest; mix until just blended. Do not over mix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream. - I didnt want mine as thick so I added more milk. 
4. Frosts over one dozen.
5. ENJOY!

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