- 12
Ingredients
- 1/4 c. canola oil
- 1 c. sugar
- zest of 1 lime
- 2 eggs
- 1/2 c. buttermilk
- 1/4 c. fresh lime juice
- 1/2 t. vanilla extract
- 1/4 t. almond extract
- 1 T. grated fresh ginger
- 1 1/2 c. flour
- 1/4 t. salt
- 1/2 t. baking powder
Preparation
Step 1
Mix together butter, sugar, and lime zest. Add eggs one at a time, mixing well between each one. Add buttermilk, lime juice, vanilla, almond extract, and ginger and mix until combined. In another bowl, whisk together flour, salt, and baking powder.
Add about 1/3 of the dry mixture to the wet mixture, mixing just until combined and repeating until all of dry mixture has been added.
Fill paper-lined muffin cups about 3/4 full. Bake at 350 for 20-25 minutes or till tops are barely golden or a toothpick inserted in the center comes out clean. Cool completely before frosting.
Frosting:
8 oz. cream cheese (room temperature)
6 T. butter (room temperature)
zest and juice of 1 lime
1/2 t. vanilla extract
3 T. lime syrup (recipe below)
pinch salt
1 c. powdered sugar (more if stiffer frosting is desired)
Cream cream cheese and butter together. Add lime juice and zest, lime syrup, and vanilla extract and beat until light and fluffy. Slowly add salt and powdered sugar, mixing until thoroughly combined.