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Blueberry Limeade Cupcakes

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Rate this recipe 4.5/5 (16 Votes)

Ingredients

  • For the cupcakes:
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 3/4 cups granulated sugar
  • 5 egg whites
  • 1 teaspoon pure vanilla extract
  • Zest from 1 lime
  • 2 cups unbleached all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of sea salt
  • 1 cup milk
  • 1/3 cup yogurt or sour cream
  • 1 cup blueberries (fresh or frozen)
  • For the frosting:
  • 1 stick unsalted butter, at room temperature
  • 2 limes
  • 4 – 5 cups powdered sugar
  • Pinch of sea salt

Details

Servings 2
Adapted from mykitchenaddiction.com

Preparation

Step 1

To bake the cupcakes:
Preheat the oven to 350°F. Line two standard 12-cup muffin tins with paper cups and set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Gradually beat in the egg whites, beating well after each addition. Stir in the vanilla extract and lime zest.
In a separate bowl, whisk together the all purpose flour, baking powder, baking soda, and sea salt. In a liquid measuring cup, stir together the milk and yogurt. While mixing on the lowest speed (or stirring by hand), add the dry ingredients to the creamed mixture alternately with the milk. Be sure to start and end with the dry ingredients, mixing (or stirring) just enough to incorporate all of the dry ingredients. Fold in the blueberries.
Spoon the batter into the prepared muffin tins. Bake the cupcakes for 18-19 minutes, until a toothpick inserted into the center of a cupake comes out clean. Let the cupcakes cool in the muffin tins for 5 minutes, then transfer to a wire rack to cool completely.

To prepare the frosting:
Place the butter in a large mixing bowl and beat on medium speed until smooth and fluffy. Zest and juice the two limes and add both the zest and juice to the whipped butter. Gradually add the powdered sugar, one cup at a time, beating the mixture until smooth after each addition. Add enough sugar to achieve a spreadable consistency. Once the icing is the right consistency, season with the sea salt (to taste).
Frost the cooled cupcakes generously with the icing and decorate with additional blueberries and paper straws, if desired.

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