Key lime mini cupcakes

Family Circle

Makes: 24 mini cupcakes

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 6 tablespoons (3/4 stick) unsalted butter, softened
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 1 large egg
  • 1/4 cup Key lime or traditional lime juice

Frosting

  • 1 1/2 cups confectioners’ sugar
  • 6 tablespoons unsalted butter, softened
  • 1 tablespoon Key lime juice

Heat oven to 350 degrees F. Line indents of two 12-cup mini cupcake pans with paper or foil liners.

Cupcakes. In a medium bowl, combine flour, baking powder and salt. In a second medium-size bowl, combine butter and sugar. Beat with an electric mixer on medium-high for 1 minute. Add egg and beat until combined. On low, beat in half the flour mixture, then the Key lime juice, followed by remaining flour mixture. Spoon evenly into prepared liners. Bake at 350 degrees F for 17 minutes. Cool in pans on wire racks.

Frosting. In a small bowl, combine confectioners’ sugar, butter and Key lime juice. Beat until smooth. Spread frosting onto cooled cupcakes.

*Chef’s note: Blimey limey! These are so cute and so delicious. I added crushed graham cracker crumbs to the top to complete a nice refreshing treat :) I added 1 tsp. vanilla to the batter, used Key lime juice and used 1 cup + 2 Tbsp. cake flour in place of the all-purpose flour. I also left the lime juice out of the frosting and added 1 tsp. vanilla to it after tasting the super-limey batter. The Key limes are a real pain to juice, but using any type of juicing tool helps tremendously.

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