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Key Lime Cream Cheese Frosted Cupcakes
- Posted by Dana
- Recipes
- 11.15.2008
- View Comments
In my recent addiction to any and all Wilton products, I decided to try out one of their frosting recipes.
I used a plain white cake for this recipe, though butter or vanilla would be delicious too. Or even lemon cake, for an extra citrusy flavor!
I am all for cream cheese frosting. It is probably my favorite of all frostings. So a tasty twist on it was something I was curious in playing around with. There are several different variations, but I chose to test out the Key Lime. The result? Pretty amazing.
Preheat your oven to 350 and line your muffin tin.
Ingredients:
White Cake:
3 cups cake flour sifted (Regular all purpose flour worked just fine.)
2 ½ teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter or margarine, softened* (I used butter.)
1 ¾ cups granulated sugar
2 eggs
1 ½ teaspoons pure vanilla extract
1 ¼ cups milkKey Lime Cream Cheese Frosting:
8 tablespoons (1 stick) unsalted butter, softened*
8 ounces (1 package) cream cheese, softened*
2 tablespoons key lime juice
1 teaspoon key lime zest or lemon zest (I used zest of one whole lime. )**
4 to 5 cups confectioners' sugar*Tip: While preheating oven, leave butter and cream cheese on stovetop. They will be softened by the time you need them to make the icing. Just keep your eye on them so they don't melt completely, or you'll end up with a mess!
**If you are unfamiliar with how to zest or grate a lime for use in baking, you can find a great explanation at bonappetit.com - How to grate lime!. Thanks, Bon Appétit!Directions:
To make the cake batter:
• In medium bowl sift all dry ingredients: flour, baking powder, salt. Set aside.
• In large bowl, add butter and sugar. Cream until light and fluffy.
• Add eggs and vanilla. Beat with electric mixer.
• Slowly add your flour mixture, alternately with milk. Beat well after each addition.
• Beat until mixture is smooth.
• Fill cupcake liners about ¾ full.
• Bake for 18-20 minutes, or until toothpick inserted into center of cupcake comes out clean. (I always check at 15 minutes, just in case. Some ovens vary.)
• Let cool completely on rack before icing.To make the frosting:
• Combine softened cream cheese, softened butter, lime juice, and zest in large bowl.
• Beat with electric mixer until light and fluffy.
• Add sugar, one cup at a time, mixing in between. May use between four to five cups of sugar for this recipe, depending on the consistency you want. If it is too thin, add more sugar slowly to the mixture.Make sure to wait until cupcakes are completely cooled before icing, to avoid any unwanted melting. I topped mine with green coarse sugar sprinkles, and they were adorable!
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