4.6 from 87 votes
Lime Baby Cakes
Lime Baby Cakes are miniature lime-flavored cupcakes baked in small muffin pans and topped with a cream cheese frosting made with lime peel and powdered sugar. They offer a light but sweet citrus flavor with a moist texture from buttermilk and butter. The addition of neon green food coloring gives these baby cakes a vibrant appearance, suitable for festive occasions or as a bite-sized treat with a tangy frosting finish.
Prep Time
45 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings:
50
baby cakes
Calories:
159 kcal
Course:
Cake
Cuisine:
American
Ingredients
for the baby cakes:
- 3.5 c. all-purpose flour
- 2.25 tsp. baking powder
- ¾ tsp. kosher salt
- 1 c. butter at room temperature, unsalted
- 2.5 c. sugar
- 4 egg at room temperature, large
- 5 T. lime juice fresh
- 2 T. lime peel finely grated, I use this zester
- Food Coloring neon green, 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. butter at room temperature, unsalted
- 1 T. lime peel finely grated
- ½ tsp. vanilla extract pure
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.
Cup of Yum
Notes
- The recipe is adapted from Bon Appétit, originally created by Buttersweet Bakery in Atlanta.
- Use silicone or metal mini muffin pans, with or without liners, based on preference.
- Mix wet and dry ingredients alternately to maintain a tender texture despite initial curdling appearance.
- Fresh lime peel in both batter and frosting enhances the lime flavor throughout.
Nutrition Information
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%)
Nutrition Facts
Serving: 50 baby cakes
Amount Per Serving
Calories 159
% 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.