#RECIPE: Key Lime Cupcakes with Key Lime Buttercream
#RECIPE: Key Lime Cupcakes with Key Lime Buttercream
Key Lime Cupcakes
Prep Time
20 mins
Cook Time
20 mins
Cooling Time
30 mins
Total Time
40 mins
Yields 10 cupcakes
Course: Dessert
Cuisine: American
Serving Size: 1 cupcake
Calories per Serving: 552 kcal
Author: Patty K-P
Ingredients
Key Lime Cupcakes
1/2 cup whole milk, room temperature
1 tablespoon freshly grated key lime zest, about 4 key limes
1 1/4 teaspoons pure vanilla extract
2 egg whites, room temperature
1 1/2 cups cake flour, sifted
3/4 cups sugar
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons unsalted butter, room temperature
3 tablespoons vegetable shortening
Key Lime Buttercream
1 cup unsalted butter, room temperature
3 1/2 cups powdered sugar, sifted
4 tablespoons fresh key lime juice, about 15 to 18 key limes*
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
Instructions
instructions
Key Lime Cupcakes
Preheat oven to 350°F and line a popular muffin pan with cupcake liners.
In a microwave-secure bowl, stir together the milk and zest. Microwave till just warmed, approximately 30 seconds. allow to cool to room temperature.
In a small bowl, whisk together 1/eight cup of the milk mixture with the vanilla and egg whites. Set apart.
inside the bowl of a stand mixer outfitted with the paddle attachement, blend collectively the flour, sugar, baking powder and salt on low pace till blended.
upload the butter and shortening and blend on medium until combined, equivalent to a seedy consistency (see photo above). Slowly add the final three/8 cup of milk and hold to beat until moistened.
lessen the velocity to low and upload the egg combination in 3 additions, scraping down the sides of the bowl as vital between each addition.
Fill every well of the prepared muffin pan 2/three full. Bake for sixteen to 18 minutes, till a toothpick inserted into the center of the center cupcake comes out easy.
permit the cupcakes to cool in the pan on a cooling rack for 5 mins. switch the cupcakes to a cooling rack to chill completely before frosting.
Key Lime Buttercream
in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-excessive pace till pale and creamy.
reduce the velocity to low and add the powdered sugar, 1/2 cup at a time. Scrape down the aspect and bottom of the bowl with a rubber spatula.
add the key lime juice to the mixture, followed through the vanilla and salt. hold blending on low till mixed. increase the rate to medium for 10 to 15 seconds, till whipped and fluffy.
Frost cooled cupcakes the use of an offset spatula or a piping bag and your favorite tip**. Garnish with key lime zest.
Original recipe here --> https://www.thepkpway.com/
Key Lime Cupcakes
Prep Time
20 mins
Cook Time
20 mins
Cooling Time
30 mins
Total Time
40 mins
Yields 10 cupcakes
Course: Dessert
Cuisine: American
Serving Size: 1 cupcake
Calories per Serving: 552 kcal
Author: Patty K-P
Ingredients
Key Lime Cupcakes
1/2 cup whole milk, room temperature
1 tablespoon freshly grated key lime zest, about 4 key limes
1 1/4 teaspoons pure vanilla extract
2 egg whites, room temperature
1 1/2 cups cake flour, sifted
3/4 cups sugar
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons unsalted butter, room temperature
3 tablespoons vegetable shortening
Key Lime Buttercream
1 cup unsalted butter, room temperature
3 1/2 cups powdered sugar, sifted
4 tablespoons fresh key lime juice, about 15 to 18 key limes*
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
Instructions
instructions
Key Lime Cupcakes
Preheat oven to 350°F and line a popular muffin pan with cupcake liners.
In a microwave-secure bowl, stir together the milk and zest. Microwave till just warmed, approximately 30 seconds. allow to cool to room temperature.
In a small bowl, whisk together 1/eight cup of the milk mixture with the vanilla and egg whites. Set apart.
inside the bowl of a stand mixer outfitted with the paddle attachement, blend collectively the flour, sugar, baking powder and salt on low pace till blended.
upload the butter and shortening and blend on medium until combined, equivalent to a seedy consistency (see photo above). Slowly add the final three/8 cup of milk and hold to beat until moistened.
lessen the velocity to low and upload the egg combination in 3 additions, scraping down the sides of the bowl as vital between each addition.
Fill every well of the prepared muffin pan 2/three full. Bake for sixteen to 18 minutes, till a toothpick inserted into the center of the center cupcake comes out easy.
permit the cupcakes to cool in the pan on a cooling rack for 5 mins. switch the cupcakes to a cooling rack to chill completely before frosting.
Key Lime Buttercream
in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-excessive pace till pale and creamy.
reduce the velocity to low and add the powdered sugar, 1/2 cup at a time. Scrape down the aspect and bottom of the bowl with a rubber spatula.
add the key lime juice to the mixture, followed through the vanilla and salt. hold blending on low till mixed. increase the rate to medium for 10 to 15 seconds, till whipped and fluffy.
Frost cooled cupcakes the use of an offset spatula or a piping bag and your favorite tip**. Garnish with key lime zest.
Original recipe here --> https://www.thepkpway.com/
