Key Lime Cupcakes with White Chocolate Frosting

key lime cupcakes SBC

Key Lime Cupcakes with White Chocolate Frosting

Yield: 18 cupcakes


¾ cups butter (softened)
1 ¾ cups granulated sugar
4 Tablespoons key lime zest
3 eggs
¼ cup key lime juice
3 cups cake flour
1 teaspoon baking soda
1½ cup buttermilk

⅔ cup good quality white chocolate, chopped
⅓ cup whipping cream
½ cup butter (softened)
1 teaspoon vanilla extract
3 ½ cups powdered sugar


Preheat oven to 350º F. Line muffin cups with paper liners and set aside.

In a large bowl, combine butter, sugar, and lime zest until light and fluffy. Add eggs and lime juice and mix well.

In a separate bowl, combine flour and baking soda. Add ⅓ of the flour mixture to the wet ingredients, mix well, then add ½ the buttermilk and mix well. Continue to add in alternating portions until all buttermilk and flour is added and just combined.

Spoon prepared pans, filling until almost full (they won’t rise too much). Bake for 18 minutes or until a toothpick comes out clean. Allow to cool 10 minutes in muffin pans before transferring to a wire rack to cool completely.

Combine white chocolate and whipping cream in a microwave-safe bowl. Microwave on high for 30 second intervals, stirring to combine in between. You will need to repeat this 3-4 times, or until the cream-chocolate mixture is completely combined and smooth. Allow to cool completely.

In a medium bowl, beat together cream-chocolate mixture with butter and vanilla until completely mixed. Add powdered sugar slowly, until frosting is light and fluffy. Frost cupcakes when they are completely cooled

source: seebrookecook


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