Key lime and cupcake: A perfect union

August 19, 2008 at 1:46 am 3 comments

The folks at Buttersweet Bakery in Atlanta are geniuses. In the September issue of Bon Appetit, they share their recipe for Key Lime Cupcakes, which they say match the chartreuse walls of their “retro funk” bakery.

Cupcakes have been somewhat of a craze lately, with cupcake shops popping up all over town. I can’t say for sure what started it all, although the cupcake did make a cameo on Sex and the City which could explain some of its popularity. Personally, I adore the cupcake because it’s a perfect serving size of bliss. A mini-cake just for me. It doesn’t ask for much, either. You don’t need serving ware. You don’t even need a fork. It’s self-contained comfort food, and it can be anything you want it to be. Even key lime pie.

These cupcakes are at once creamy, tart, and sweet, and the buttermilk makes them extra-moist and perfectly rich. Not too rich, though. Just right. After one bite, Luis and I declared this recipe a keeper.

Key Lime Cupcakes

Makes 12.

  • 1 cup all-purpose flour
  • 3/4 cup self-rising flour
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 1/4 cups sugar
  • 2 large eggs
  • 2 1/2 tbsp fresh lime juice
  • 1 tbsp finely grated lime peel
  • 1/4 tsp neon green food coloring (or mix a few drops of yellow into green)
  • 3/4 cup buttermilk

For frosting:

  • 8-ounce package cream cheese, room temperature
  • 1 1/2 cups powdered sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 tbsp finely grated lime peel
  • 1/2 tsp vanilla extract

Preheat oven to 350 degrees. Line muffin pan with 12 paper liners. Whisk both flours in a medium-sized bowl. Beat butter in a large bowl until smooth. Add sugar, beat to blend. Beat in eggs one at a time, then next three ingredients (batter may look curdled). Beat in flour mixture in three additions alternately with buttermilk in two additions. Spoon scant 1/3 cup batter into each liner. Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.

The frosting is tres easy. Just beat all ingredients in medium bowl until smooth. Spread over cupcakes. Mangia!


Entry filed under: Baking, Dessert. Tags: , , .

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3 Comments Add your own

  • 1. Alisa Rosseter  |  August 19, 2008 at 2:43 am

    Hi – came across your blog through La Belette Rouge….I actualy saw that key lime cupcake in Bon Appetit. I thought it sounded so good..I must try them. Let me know if you do.

  • 2. April  |  August 20, 2008 at 6:08 pm

    Hello Alisa! I’m glad you found us. You definitely have to try these cupcakes. I’m thinking of making them again this weekend!

  • 3. Winkyb  |  April 10, 2009 at 3:31 am

    OMG!!!! A lady made these and brought them to our Quilt Guild meeting! They were ABSOLUTELY Delicious!!!!! My only complaint was that she didn’t make emough!!!!!!


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