Key Lime Cupcakes

It's been a very long time since I've made my own cupcakes - I'm talking years, not months. Both my husband and I love to indulge in the sugary treat every once in a while, and we usually try a local bakery. Anyway, I felt it was time to start making my own! I just couldn't decide on a flavor. I asked Shazad what he wanted, but he said he would be open to anything. So I decided to ask my family for suggestions since I would most likely be sharing some with them. My youngest brother wasn't interested in cupcakes.... he wanted Key Lime Pie (which my husband had made a while back, using a kit). That's when it hit me: combine the two and make Key Lime cupcakes!

With a simple search, I was able to find a very nice recipe. However, one thing I did not like about that particular version was that the cupcakes were green. I'm not completely adverse to using food coloring (or in this case, lime jello) in food, but there is just something about colored cake that seems strange to me. Because that recipe had got into my head, I did toy with the idea of coloring the frosting but I'm glad I didn't! I just love the way the tiny flecks of lime zest show through the creamy frosting.  I found this adaptation on a another food blog and tweaked it just slightly (I didn't have buttermilk). Here's my version of the dessert...enjoy!

Ingredients

• 1 3/4 cup flour
• 1 1/4 tsp baking powder
• 1/2 tsp. salt
• 1 1/4 cup sugar
• 1/2 cup butter, softened
• 2 large eggs
• 3 Tbsp lime juice
• 1 tsp. lemon extract
• 1 Tbsp lime zest
• 1/2 cup sour cream
• 1/4 cup milk

Directions

1. Preheat the oven to 350 degrees, and prep a cupcake tin with cupcake liners.
2. Sift the flour, baking powder and salt together and set aside. Using a stand mixer fitted with a paddle, beat butter until smooth. Add sugar and beat till light and fluffy. Add the eggs, mixing after each. 
3. Then add the lemon extract, lime juice, and zest. The batter will curdle, but that's ok! 
4. With the mixer on, add part of the flour mixture. Allow it to incorporate, then add the sour cream. Continue mixing and add some more flour.
5. Stop the mixer and use a spatula to scrape down the sides of the bowl.  Add the milk and the rest of the flour, and restart the mixer. Do not overmix! As soon as you see all the ingredients are combined, turn off the mixer and scrape batter off the paddle attachment. (Your batter will be light and fluffy!)
6. Divide batter into cupcake compartments. Bake at 350 for 20-25 minutes, or until inserted tester comes out clean. Cool completely on wire rack before frosting.

(makes 12-18 cupcakes)

Frosting

• 8 oz cream cheese, softened
• 1/2 cup butter
• 2 1/2 to 3 cups powdered sugar
• 1 Tbsp lime zest
• 1 Tbsp lime juice
• 1 tsp vanilla

(Note: Depending on how much frosting you like per cupcake, you could cut this recipe in half and still  make out ok. I have a lot of left over frosting in my fridge...)

1. In a stand mixer fitted with a paddle attachment, beat the cream cheese and butter until smooth. Add the lime zest, juice, and vanilla and continue mixing.
2. With the mixer still on, slowly add the powdered sugar, a 1/2 cup at a time, until you reach the desired consistency. (Make sure to scrape down the bowl and paddle every little bit).
3. Pipe or spread onto completely cooled cupcakes.

(Ok, so my frosting technique needs improvement, but like I said - it's been a while!)