Key Lime Cupcakes

In the summertime, my husband always loves key lime pie. And, who doesn’t? But, it just always seems so unrealistic to make an entire key lime pie for just the two of us. So, it tends to be something I bring to a function or have when people are over, and not on an average day.

So when I ran across this recipe in Bon Appetit for key lime cupcakes, I was intrigued. I could easily do 12 cupcakes – give some to my neighbor (per usual) and save some for us.

I wish I had food coloring, but it must have gotten lost in my massive and messy pantry. In the future, I would love to dye the batter like recommended, but I ended up putting colorful lime zest on the top for some color (and to remind people what they are eating!).

Thanks to Bon Appetit for this one – it was originally from Buttersweet Bakery in Atlanta.

KEY LIME CUPCAKES
Makes 12

CUPCAKES
1 cup all purpose flour
3/4 cup self-rising flour
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cup sugar
2 large eggs
2 1/2 tablespoons fresh lime juice
1 tablespoon finely grated lime peel
1/4 teaspoon neon-green food coloring
3/4 cup buttermilk

FROSTING
1 8-ounce package cream cheese, room temperature
1 1/2 cups powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lime peel
1/2 teaspoon vanilla extract

CUPCAKES
Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk both flours in medium bowl. Beat butter in 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 mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner.

Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.

FROSTING
Beat all ingredients in medium bowl until smooth. Spread over cupcakes. Garnish with lime zest, if desired.

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