Updated on December 16th, 2020
Hello everyone and welcome back to the blog! Today the recipe on the agenda is key lime cupcakes that incorporate a wonderful Bavarian key lime buttercream which is delightful. I love using lime when baking because the acidity really cuts through the sugar and keeps everything from getting too sweet. This can also be a bad thing because then I feel like I can eat 5 of these cupcakes without breaking a sweat. (affiliate links included)
I made a lime cake for my Dad a long time ago and I lately have been reminiscing back to that cake. I have been wanting to make that cake for the blog because it was before I had this platform, but I also wanted to make some cupcakes, so I just smashed the two ideas together and ran with it! I decorated these super simple key lime cupcakes just with some green sugar crystals that I had in my cupboard. I love these cupcakes because they are moist with a light crumb that just melts in your mouth. I hope you enjoy this post and hopefully, it helps bring you into the spring season!
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Here is a link to my Vanilla Extract recipe and Italian Buttercream recipe! To build these cupcakes I simply used a large Wilton star tip, some green sugar crystals, and some green food coloring. Simply pipe your buttercream on top of the cupcake in a clockwise motion making sure to stop in the middle of the cupcake. Dust on some sprinkles to finish your cupcakes! I chose sprinkles because I wanted to mimic lime zest which can be found in the body of the cupcake.
I will leave links for all of the supplies that I used below. All of these products work wonderfully for me and I hope that they make your baking experience a little bit better. I was testing out this hand mixer in this recipe, and I was extremely surprised by how powerful it was! It actually sent flour flying all over my kitchen so be aware- but I honestly really love that I have different methods of whipping multiple different recipes together at once. I also made a banana and pumpkin loaf at the same time using this handheld mixer and it was so nice to cut down on time for once. Anyway, I hope you liked these recipes, and if you did make sure to like and share this post with your friends and family!
Items Used in This Recipe:
Key Lime White Cake
- Kitchenaid Mixer
- Glass bowls
- Cupcake liners
- Cupcake tin
- Pastry bag
- 453.59 Grams All-Purpose Flour
- 204 Grams Butter at room temperature
- 359 Grams Sugar
- 12 Grams Baking Powder
- 5 Grams Baking soda
- 4 Grams Sea salt
- 3 Whole eggs
- 2 Splashes Vanilla extract
- 200 Grams. Soy milk
- 2 Limes, zested and juiced
- Begin by gathering out all ingredients and measuring out quantities needed. Preheat your oven to 325 F and prepare cupcake tins. Whip butter, sugar, vanilla extract, and salt together until light and fluffy. Mix together all of the dry ingredients and measure out wet ingredients at this point as well. If your coconut oil is in a liquid state, go ahead and add it to your milk. If not, you can whip it together with the butter.
- Continue whipping the butter while you incorporate one egg at a time, mixing until everything comes together. Carefully add in a third of the dry ingredients into the butter mixture. Follow with the milk and then continue alternating in this pattern until the batter is fully mixed. Take care not to create too much gluten at this step as it will lend to a tough cake. Lastly, I added lime zest and juice.
- Once everything is mixed together, I actually let the batter sit for about 30 minutes. I found that if I let it sit that the crumb of the cupcake was better and I actually got a better rise out of the batter as well. Try out both methods for yourself to see what works best for you! I baked my cupcakes for about 40 minutes. If you are baking a cake using this recipe, bake for about 50 minutes before checking if the batter is fully baked through. I always like to check by turning on the oven light and looking through the glass as well because sometimes this keeps the baked product from falling.
- Once completely baked through, remove from the oven and allow to cool completely before frosting. Enjoy!