With all the cupcake hulla-balloo going around these days, I decided to try my hand at Key Lime Cupcakes. Yum. I made them on the medium sized side, which turned out perfect. Two or three little bites of the these little guys is perfect for me. And the frosting? Oh yeah...Key Lime with marshmallow cream? A dream, I tell ya. Even #1 son who is not a citrus-y kinda guy, loved them. He almost didn't believe me when I told him there was key lime juice in the cupcakes AND frosting! Sweet little treasures, these.
Key Lime Cupcakes with Key Lime Marshmallow Frosting
¾ cup self rising flour
½ cup + 2 tablespoons all purpose flour
½ cup butter – room temp
1 cup sugar
2 eggs
½ cup milk
½ teaspoon vanilla
1 tablespoon Key Lime juice
2 teaspoons Key Lime zest
Preheat oven to 350 degrees. Line muffin cups with cupcake wrappers.
Combine flours in a small bowl and set aside
In a large mixing bowl, cream butter on medium speed until smooth. Add the sugar and beat until fully…about 2 – 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the flours, alternating with the milk, vanilla and Key Lime juice. Do not overbeat. Scrape down the sides of the bowl. Sppon batter into liners, filling about ¾ full. Bake for 20 – 25 minutes or until toothpick inserted comes out clean.
Cool cupcakes in tins for 15 minutes then remove to a wire rack to cool completely before frosting.
Makes about 18 regular sized cupcakes.
Key Lime Marshmallow Frosting
1 cup butter – room temp
1 7-ounce container Marshmallow Fluff
2 ½ cups powdered sugar
½ teaspoon vanilla
1 tablepoon Key Lime Juice
In a mixing bowl, cream butter. Add Marshmallow Fluff until incorporated. Slowly add powdered sugar until blended then add vanilla and Key Lime Juice. Beat until fluffy.
Enough frosting for 12 – 18 cupcakes.
Here's what you'll need.
When I decided to make these,
I did not have any key limes or even regular limes.
To intensify the flavor, grate some lime zest into the batter.
Cream the butter and sugar until fluffy.
Add the eggs, one at a time.
Add the flour alternately with the milk,
vanilla and key lime juice.
Here's where you would add the key lime zest,
if you were using it.
Don't overbeat, but mix it well.
Put into your cupcake liners.
Bake it up!
Here's the frosting ingredients.
Whip the butter until fluffy then
add the marshmallow fluffy stuff.
SLOWLY add the powdered sugar.
Then add the vanilla and key lime juice.
You can add some key lime zest here, too.
About a tablespoon or so would be great!
And it would give the frosting a little texture and flecks of color.
Yummy frosting!
Isn't this cute? I used a Wilton tip #21.
I started in the center of the cupcake and
swirled out to the edges creating this rose effect.
