You can say I’m crazy about Key Lime Cupcakes, they are so tangy. I’m a citrus nut I guess. I recently posted about Key Lime Curd and this is what I filled they little treasures with. Spring is the perfect time of year for these cupcakes, you should find plenty of citrus to use. These gems are perfect for your next tea party. I like to use mini cupcakes for my tea party’s and I put 3 small desserts on a plate. I usually place a cupcake, maybe a chocolate dipped strawberry and then either a cookie or a mini cheesecake. I hope you are following me on bloglovin. This recipe is part of the Ultimate Blog Challenge.
- 1/2 lb of butter room temp
- 1 & 1/2 cup of white granulated sugar
- 4 large egg yolks
- 1 cup of sour cream
- 2 cups sifted flour
- 1 tsp baking soda
- 1/8 ts salt
- 1 ts key lime juice (Nellie and Joe's)
- 1 ts almond flavor
- 4 large egg whites beaten fluffy not stiff
- 1/2 lb of softened butter
- 3 cups of sifted powdered sugar
- 1 TB of vanilla extract
- 1 ts of lime oil or Key lime juice to taste
- 1/8 ts of salt
Cream butter and add sugar beating until well blended. Add flavoring and egg yolks to butter mixture and beat well. Add sour cream and mix well. Fold in dry ingredients. When incorporated remove from mixer and set aside. Beat egg whites in a clean bowl until fluffy. Fold into the batter until well mixed. Do not over mix. Heat oven to 350 degrees and use an ice cream scoop to fill paper cups 2/3 full. Bake for 18 - 20 minutes until light golden.
Beat softened butter with sifted powdered sugar, 1 cup at a time. Add extracts and salt. Beat for 3 - 5 minutes. Add more extract to taste.
Fill with Key Lime Curd and frost when cupcakes have cooled.
What flavor cupcakes do you like best? Save this recipe on Pinterest to have for later and leave me a comment letting me know you stopped by from the challenge.