KEY LIME CUPCAKES WITH CREAMY LIME FROSTING

By carvalhohm

Ingredients

• CUPCAKES:
• 1/2 cup butter, softened
• 1 cup white sugar
• 2 eggs
• 2 teaspoons grated lime zest
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup lime juice
• CREAMY LIME FROSTING :
• 1 regular sized package (NOT the big box) of lime gelatin dessert powder (NOT sugar free)
• 3 cups powdered sugar
• 1 cup cream cheese
• 1/4 cup butter
• 1-4 tablespoons pineapple juice

Details

Adapted from community.qvc.com

Preparation

Step 1

CUPCAKES:
Cream together butter or margarine and 1 cup sugar. Beat until light and fluffy.
Separate eggs. Beat in egg yolks one at a time, and add lime zest.

Sift together the flour, baking powder, baking soda, and salt. Add these dry ingredients to egg butter mixture, alternating with 3/4 cup lime juice.

Beat egg whites until stiff, and fold into the batter.
Spoon batter into paper lined cupcake tins.
Bake for 15-20 minutes at 350 degrees, or until cakes test done with toothpick.

This recipe should make about 12-18 cupcakes.
Allow to cool before frosting.

CREAMY LIME FROSTING:
In bowl of heavy duty stand mixer, beat cream cheese and butter together on high until smooth.
Scrape from edges of bowl with spatula and turn mixer to one of lowest settings. slowly add lime gelatin dessert powder, followed by the powdered sugar.

Mixture should be dry and crumbly. Turn mixer speed to high, one step at a time, allowing mixer to remain at each speed for about 30 seconds or so.
Add the pineapple juice one tablespoon at a time.
Mixture should come together and fluff up. IF mixture is still dry, add a tablespoon of HOT water.
IF mixture is too liquidy, add more powdered sugar. Let mixture rest for about 5 minutes before spreading on cooled cupcakes.

Sprinkle with sprinkles and top with a lime section or a maraschino cherry.