Whatever ratio you use, you want more white than green. Use a separate spoon to add the white frosting to the other side of the bag. Hold the tip and turn the bag inside out over your hand, add the green frosting to one side of the bag, close to the tip. Add the piping tip of choice to a piping bag (I used a start tip).Refrigerate the frosting for 30 minutes to make it firm for piping.To get the two-tone piping, transfer 2 tablespoons of the frosting to a separate bowl and mix with the green and yellow coloring until it is lime green.Don’t overmix or it will be too soft to pipe. Beat the cream cheese and butter with an electric mixer.Remove from the oven and cool the cupcakes on a wire rack.When a toothpick inserted in the center it should come out clean. Use an ice cream scoop to add divide the batter between all the cups, a little over halfway filled.You want a pourable consistency, but not too runny. If the mix is too thick, add a little more milk. Add the flour, baking powder and salt a little at a time and beat on low until well mixed and smooth.Add the milk, key lime, zest and juice, beat until well mixed. To a bowl add the butter and sugar and beat until light and pale using an electric mixer. Add the eggs, one at a time and beat until mixed.If you’ve tried these Key Lime Cupcakes or any other recipe on the blog then don’t forget to rate the recipe and let me know how they turned out in the comments below. Make these cupcakes for your next pool party or bring them to a friend’s summer party. You don’t have to do this, you don’t even have pipe the frosting, but I just can’t help myself. I then pasted it onto the inside of the piping bag, then filled with the white so as you pipe, it mixes in a little of the green to get this two-tone effect. I wanted to give the frosting a hint of lime green and I achieved this by adding a little green and yellow natural food coloring to get a vibrant lime green to a little of the frosting. Ingredients 3/4 cup butter, softened, divided 1 1/2 cups granulated sugar, divided 1 tablespoon grated lime peel 2 large eggs 2 cups all purpose flour 1.
Your eyes are not deceiving you, there is a slight green tinge to the frosting. Lime zesting tipīe sure to zest the limes BEFORE you juice them because it is next to impossible to get zest from a deflated lime, and a mini one at that! Only 3 tablespoons are needed for the whole recipe, so it’s not that bad of a task. Yes, I used cream cheese frosting for extra flavor.īeing smaller than regular limes, it does take longer to juice key limes and it takes more limes to get the juice, but the results are worth it because there is nothing better than freshly squeezed juice. Key lime juice and zest is in the cupcakes and the cream cheese frosting.
Key limes are smaller than regular limes and they are also slightly sweeter which brings amazing flavor to these cupcakes. Who wants to eat a heavy or warm dessert that weighs you down? These cupcakes are fluffy, light and very enjoyable. A citrus dessert is the best kind of dessert when it’s hot outside. Bright and fresh lime flavor that’s a little tart, a little sweet, that makes for a bright summery dessert. Key Lime Cupcakes have all the flavors of key lime pie in a pretty little cupcake.
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