Lime Baby Cakes
User Reviews
4.6
87 reviews
Excellent
Lime Baby Cakes
Report
A fun, vibrant treat! Buttermilk makes these mini cupcakes dense and moist, and lime juice and zest give them zingy fresh citrus flavor. A swirl of cream cheese frosting on top offers the perfect creamy contrast.
Share:
Ingredients
for the baby cakes:
- 3.5 c. all-purpose flour
- 2.25 tsp. baking powder
- ¾ tsp. kosher salt
- 1 c. unsalted butter at room temperature
- 2.5 c. sugar
- 4 large eggs at room temperature
- 5 T. fresh lime juice
- 2 T. finely grated lime peel - I use this zester
- neon green food coloring - I use this set
- 1.5 c. buttermilk
for the frosting:
- 8 oz. cream cheese at room temperature
- 1.5 c. powdered sugar
- ½ c. unsalted butter at room temperature
- 1 T. finely grated lime peel
- ½ tsp. pure vanilla extract
Add to Shopping List
Instructions
- For the baby cakes: Preheat oven to 350° F. A couple notes: I prefer to use flexible silicone mini muffin pans with no paper liners for this recipe, but you can also prepare metal mini muffin pans with paper liners. I use these silicone muffin pans, which yield a little bigger mini cupcake than most - which I like! Sizes of mini muffin pans vary quite a bit, so your yield and baking time may vary. I set the silicone muffin pans on sheet pans, for sturdiness.
- In a medium bowl, whisk flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter until smooth. Add sugar and beat to blend. Beat in eggs one at a time, then the lime juice, lime peel, and food coloring. Batter may look curdled, but that's just fine. Beat in the flour mixture alternately with the buttermilk, in 3 additions. Spoon batter into liners, about 2/3 full.
- Bake cupcakes until tester inserted into center comes out clean. This takes about 20 minutes for me, but it will depend on the size of your tins, so pay close attention to your baking time. Cool 10 minutes and remove from pan. Cool completely before adding frosting.
- For the frosting: In a medium bowl, beat all ingredients until smooth. With a medium-large plain round pastry tip (I like to use one that has a tip opening of about 5/16"), pipe frosting onto cooled cupcakes, or simply spread it on with a knife. Sprinkle a bit of fresh lime zest over tops, if desired.
Equipments used:
Notes
- heavily adapted from bon appetit, original recipe from Buttersweet Bakery in Atlanta
Nutrition Information
Show Details
Serving
1
Calories
159kcal
(8%)
Carbohydrates
21g
(7%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Cholesterol
34mg
(11%)
Sodium
92mg
(4%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 50baby cakes
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 159kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 34mg | 11% |
| Sodium | 92mg | 4% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
87 reviews
Excellent
Other Recipes
You'll Also Love
