Description
These Key Lime Cupcakes offer a delightful balance of tangy key lime flavor and sweet, moist cake. Perfectly light and fluffy, they are enhanced with fresh lime zest and juice, making them a refreshing treat for any occasion.
Ingredients
Scale
Cake Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup key lime juice
- 1/4 cup milk
- 1 tsp vanilla extract
- Zest of 2 key limes
Instructions
- Preheat Oven: Preheat the oven to 350°F (180°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, creating a smooth base for the batter.
- Add Wet Ingredients: Beat in the eggs one at a time to ensure proper incorporation. Then mix in the key lime juice, milk, and vanilla extract for a zesty and rich flavor.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, folding gently until just combined to maintain a tender texture. Fold in the fresh lime zest for extra citrus aroma.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean, indicating they are fully cooked.
- Cool and Frost: Allow the cupcakes to cool completely on a wire rack before frosting with your preferred lime-infused frosting to complement the citrus flavor. Enjoy your fresh Key Lime Cupcakes!
Notes
- Ensure all ingredients are at room temperature for the best texture.
- Do not overmix the batter to keep cupcakes light and fluffy.
- Use fresh key lime juice and zest for the authentic flavor profile.
- Let cupcakes cool completely before frosting to prevent melting.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
