Key Lime Cupcakes
Serves: 6
Roxane Raynor
1 January 1970
Based on User reviews:
57
Spice
36
Sweetness
34
Sourness
35
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 cup
Granulated Sugar2 tsps
Cornstarch1.25 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Baking Soda2 large
Egg (at room temperature)1 tsp
Vanilla Extract1 cup
Buttermilk3.25 cups
Sugar (confectioners')1 cup
Sour Cream1 tbsp
Key Lime Juice (fresh)Directions:
1
Make the lime curd: Combine the granulated sugar, egg and egg yolk, lime juice and cornstarch in a small saucepan
2
Cook over medium-low heat, whisking, until thick enough to coat a spoon, 8 to 10 minutes
3
Remove from the heat and whisk in the butter, a little at a time, until smooth
4
Strain through a fine-mesh sieve into a bowl, then stir in the lime zest and salt
5
Set in a larger bowl of ice and stir until the curd is completely cool
6
Press plastic wrap directly onto the surface; refrigerate until ready to use
7
Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners
8
Pulse the wafer cookies in a food processor until finely ground
9
Melt 2 tablespoons butter; add to the processor and pulse until the mixture comes together
10
Press about 1 tablespoon crumbs into each muffin cup
11
Sift the flour, baking powder, baking soda and salt into a medium bowl; set aside
12
Combine the remaining 10 tablespoons butter and the granulated sugar in a large bowl and beat with a mixer on medium-high speed until fluffy, 5 minutes
13
Reduce the speed to low; beat in the eggs, one at a time
14
Add the vanilla, lime zest and juice and beat until well combined
15
Add the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture
16
Increase the speed to medium high and mix until combined
17
Divide the batter among the prepared muffin cups, filling each about three-quarters of the way
18
Bake until a toothpick inserted into the centers comes out clean, 20 to 22 minutes
19
Remove to a rack; let cool completely
20
Make the frosting: Beat the butter in a large bowl with a mixer on medium-high speed until fluffy, 5 minutes
21
Reduce the speed to low and beat in the confectioners' sugar
22
Increase the speed to medium high; add the sour cream, lime juice and salt and beat until fluffy, 2 more minutes
23
Place the lime curd in a pastry bag fitted with a 1/4-inch tip
24
Insert the tip into the center of each cupcake and squeeze to fill
25
Frost the cupcakes, then pipe more lime curd on top
26
Top with lime slices and zest
27
Cook's Note: Key limes are smaller and more tart than regular limes
28
If you can't find them, look for bottled Key lime juice and use regular lime zest