desserts

Mini Lime Cupcakes

lime cupcakes

Although it’s tempting to add green food dye to everything on St. Patrick’s Day, I thought these mini Lime Cupcakes would be much healthier, natural, and classier looking without it.

 (For Pete’s sake, even Kraft is removing dye from some of their foods. For more info on dyes in our food and the risks of cancer, check out this food safety news article.) I have seen a few natural dyes available online but my local health food stores don’t carry any, so I’ve yet to try them.  Have any of you?  Let me know in the comments below.

I knew I wanted to bake something for St. Patrick’s day and seeing all the citrus at the farmers market this past weekend gave me my inspiration. I picked up a bunch of limes from Arnett Farms (the best citrus selection anywhere!) and headed home.

There is lime juice and zest throughout this cupcake but it is not overwhelming in the least.  I also added zest into the icing and for my little punch of green, sprinkled some on top to make for a nice St. Paddy’s Day grown up cupcake that isn’t dayglo green. (Sorry, no alcohol though! It’s not that kind of grown up cupcake… we’ll save that for another day.)

Before I share the recipe,  let me start by saying how much I love this Cuisipro fine grater/rasp. Love it! And I really love the plastic cover attachment that also snaps on the back to catch whatever you are grateing and it has measurement marks on it!  What???  Okay, this might be old news to some of you but I just finally threw out a rasp that was very, very ancient.

cuisipro rasp

I decided not to use paper liners to help these look a bit more grown up…
lime cupcakes lime cupcakes_0006

lime cupcakes

Mini Lime Cupcakes

Prep Time: 10 minutes

Cook Time: 15 minutes

30 mini cupcakes

Mini Lime Cupcakes

Ingredients

    Cupcakes:
  • 1 3/4 cake flour (or all purpose)
  • 1 1/8 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (I stick) butter, room temperature
  • 1 1/4 cup sugar
  • 2 eggs, room temperature
  • 3 Tbs fresh lime juice (strain the pulp)
  • 1 Tbs finely grated lime zest
  • 3/4 cup buttermilk
  • Frosting:
  • 8 oz cream cheese, room temperature
  • 1 1/2 cup powdered sugar, sifted
  • 1/2 cup unsalted butter, room temperature
  • 1 Tbs finely grated lime zest
  • 1/4 tsp vanilla
  • Optional: 1/2 Tsp of zest for garnishing

Instructions

  1. Preheat oven to 350°
  2. Whisk flour, baking powder and salt together and set aside.
  3. Beat butter until smooth.
  4. Add sugar and beat to blend well.
  5. Beat in eggs, one at a time.
  6. Add lime juice and zest.
  7. Beat in the flour mixture in two additions, alternating with the buttermilk.
  8. Scoop into muffin tin, filling 2/3 of the way.
  9. Bake approx. 15 minutes for mini cupcakes, up to 20-25 for full size.
  10. Cool completely before frosting.
  11. Frosting:
  12. Sift powdered sugar to remove any lumps.
  13. Beat cream cheese and butter until well blended and smooth.
  14. Add remaining ingredients and blend a few minutes until well blended and smooth.
  15. Frost cupcakes and garnish with remainder of lime zest (optional)

Notes

It will take 4-5 limes for the three tablespoons of fresh lime juice called for in this recipe, depending on their size.

http://farmtotablela.com/mini-lime-cupcakes/

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