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Sprinkles’ Key Lime Cupcakes
- •1½ cups all-purpose flour, sifted
- •1 teaspoon baking powder
- •¼ teaspoon coarse salt
- •½ cup whole milk, room temperature
- •1 teaspoon pure vanilla extract
- •2 tablespoons key lime juice
- •1 tablespoon key lime zest
- •½ cup (1 stick) unsalted butter, room temperature
- •1 cup sugar
- •1 large egg, room temperature
- •2 large egg whites, room temperature
- Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with cupcake liners; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, key lime zest, and 1 tablespoon of lime juice; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
- Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely. Use a toothpick or skewer to poke the tops of the cupcakes with holes. Use pastry brush to brush remaining lime juice over the top of the cupcake.
- Let cupcakes dry slightly before topping with key lime frosting. To make the frosting, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla, key lime juice and zest; mix until just blended. Do not over-mix, or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream. Frosts over one