A Muse in My Kitchen
Key Lime Cupcakes
It’s a celebratory weekend and I thought I’d serve up the day with something sweet, bright, tart and colorful…
Key Lime Cupcakes!
I’m celebrating my oldest daughter’s visit. I haven’t seen her since October and we have some celebrating to make up for since I couldn’t see her at Thanksgiving or Christmas.
We exchanged presents yesterday and made up for all the hugs we couldn’t have over the months.
I’m celebrating this blog’s ONE YEAR Anniversary!
I can’t believe it! The time has gone by so fast.
I’m thankful for the dear friends I have made.
Friends that have no faces but I feel like I’ve know you for years.
I’m thankful that you take a few minutes out of your busy day to read my musings…
I’m even more thankful for those of you leave comments…
and come back…
and try my recipes!
I’ve learned so much over the year, especially in food photography.
It’s a work in progress and I keep learning something new everyday.
Do one thing everyday that scares you. – Eleanor Roosevelt
I could go on and on but it comes down to my grateful heart!
So here’s to you, to me and to something bright, sweet and colorful!
I got to grab some more hugs in before she leaves.
- CUPCAKES
- 1 cup all purpose flour
- ¾ cup self-rising flour
- 1 stick unsalted butter, room temperature
- 1¼ cup sugar
- 2 large eggs
- 2½ tablespoons fresh lime juice, squeezed from key limes
- 1 tablespoon finely grated key lime peel
- a few drops of green food coloring
- ¾ cup buttermilk
- FROSTING
- 1 8-ounce package cream cheese, room temperature
- 1½ cups powdered sugar
- 1 stick unsalted butter, room temperature
- 1 tablespoon finely grated key lime peel
- ½ teaspoon vanilla extract
- CUPCAKES
- Preheat oven to 350°F.
- Line standard muffin pan with 12 paper liners.
- Whisk both flours in medium bowl. Beat butter in large bowl until smooth.
- Add sugar; beat to blend.
- Beat in eggs 1 at a time, then next 3 ingredients.
- Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions.
- Fill each liner ⅔ full.
- Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes.
- Cool 10 minutes. Remove from pan; cool.
- FROSTING
- Beat all ingredients in medium bowl until smooth.
- Spread or pipe over cupcakes.
