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Ingredients:
For the cupcakes
1 cup flour
¾ cup cake flour
½ cup unsalted butter,
room temperature
room temperature
1 ¼ cups sugar
2 large eggs
2 ½ tablespoons
fresh lime juice
fresh lime juice
1 tablespoon finely
grated lime peel
grated lime peel
¼ teaspoon green
food coloring
food coloring
¾ cup buttermilk
For the Frosting
8 ounce cream
cheese, room temperature
cheese, room temperature
1 ½ cup unsalted
butter, room temperature
butter, room temperature
1 tablespoon finely
grated lime peel
grated lime peel
½ teaspoon vanilla
Directions:
1. Preheat oven to 350 degrees. Line a muffin
pan with paper liners. Whisk both flours in a medium bowl. Beat butter in a
large bowl until smooth. Add sugar,; beat until blended. Add eggs on at a time,
then next 3 ingredients (batter may look curdled). Beat in the flour in 3
additions, alternating with buttermilk. Spoon batter into the liners. Make sure
not to over fill, about 2/3 works the best.
pan with paper liners. Whisk both flours in a medium bowl. Beat butter in a
large bowl until smooth. Add sugar,; beat until blended. Add eggs on at a time,
then next 3 ingredients (batter may look curdled). Beat in the flour in 3
additions, alternating with buttermilk. Spoon batter into the liners. Make sure
not to over fill, about 2/3 works the best.
2. Bake cupcakes until tester inserted in center
comes out clean, 20-25 minutes. Cool 10 minutes. Remove cupcakes from the pan
and cool the rest of the way.
comes out clean, 20-25 minutes. Cool 10 minutes. Remove cupcakes from the pan
and cool the rest of the way.
3. To make the frosting, beat all ingredients
together in a medium bowl until smooth.
together in a medium bowl until smooth.
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