Key Lime Cupcakes
- 1 cup salted butter, softened
- 1⅓ cup granulated sugar
- 6 large eggs
- 1 Tablespoon key lime zest
- 2 teaspoons of key lime juice
- 3 cups all purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup of milk
- 4 oz cream cheese
- 4 oz or ½ cup sweetened condensed milk
- ⅓ cup key lime juice
- 1 cup salted butter, softened
- 4 cups powdered sugar, sifted
- 3 Tablespoons key lime juice
- Preheat oven to 350°F
- Beat softened butter and sugar with an electric mixer
- Add the eggs 2 at a time to butter and sugar
- Add the zest and juice
- In a separate bowl, sift flour and then mix it with salt and baking powder
- Alternate adding dry ingredients and milk to the butter, sugar, eggs, and lime mixture (starting and ending with dry ingredients)
- Evenly fill lined cupcake tins about ¾ to the top.
- Bake at 350°F for 14-17 minutes or until a toothpick comes out clean.
- Let the cupcakes cool for 5 minutes in the pan and then let them completely cool on a wire rack.
- Beat softened cream cheese in an electric mixer
- Add sweetened condensed milk and lime juice
- Once it is all combined stick it in the fridge for about 2 hours so that it thickens
- Sift the powdered sugar
- Put butter, powdered sugar, and key lime juice in an electric mixer bowl and mix until smooth
- Using a cupcake corer, take out the middle of the cupcake
- Fill the middle to the top with filling
- Cut the top of the chunk of cupcake off and place it over the filling to hide the hole
- Frost using a knife or by piping it on
- Voilà!
Recipe by Birch Tree Baking at https://www.birchtreebaking.com/key-lime-cupcakes/
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