This is one of my favorite recipes that I make all year round…even when it’s 20°F outside. I mean, who doesn’t need a little reminder that it will not be cold forever and warm weather will be back again! Can you tell that I am not a huge fan of being cold? ;)
Basic Vanilla Cupcake
3/4 cup unsalted butter – softened
1 3/4 cups sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 teaspoon salt
2 1/2 teaspoons baking powder
2 1/2 cups flour
1 1/4 cups milk
Key Lime Frosting
8 tablespoons unsalted butter – softened
1 (8 oz.) package of cream cheese – softened
2 tablespoons key lime juice (fresh squeezed is best)
2 teaspoons key lime zest (if you don’t have key limes, regular limes work just a well)
4-5 cups powdered sugar
Adult Variation: Add 1-2 teaspoons of your favorite tequila
- Pre-heat oven to 375° F
- In a large bowl (or stand mixer) cream together butter and sugar. Add in eggs, two teaspoons vanilla, salt and baking powder. Add flour and milk in batches, starting and ending with flour. Mix until batter is smooth and satiny.
- Fill paper-lined muffin tins with batter. Bake at 375°F for 18-20 minutes. (Tip: gently touch top of cupcake – if cake springs back up, it’s done! If unsure, insert a toothpick – it will come out clean when done)
- Cream butter, cream cheese, key lime juice and zest in a large bowl (or stand mixer) until light and fluffy.
- Sift 4 cups of powdered sugar and add in one cup at a time – continue mixing until light and fluffy.
- If frosting is too thin: Add more powdered sugar – 1 tablespoon at a time
The cupcakes are going to TASTE delicious, but for added visual appeal, I like to add a little key lime zest and a small triangle of lime to the top of each cupcake.
Cupcake recipe adapted from Amy Sedaris’ Vanilla Cupcakes on Food.com