Key Lime Cupcakes: Small Batch Mini-Sized
Key Lime Cupcakes recipe makes a small batch of mini sized 2-3 bite cupcakes. Light and airy topping has just the right amount of lime tang.
Ingredients
For the Key Lime Whipped Cream
- 1 cup heavy whipping cream
- 3 Tablespoons confectioners sugar
- 1 Tablespoon lime juice
- ½ teaspoon vanilla
- ½-1 teaspoon lime zest
For the cupcakes
- ¼ cup butter at room temperature
- 7 Tablespoons sugar
- 1 egg white
- 6 Tablespoons sour cream
- 2 Tablespoons milk
- ½ teaspoon vanilla extract
- 1½ teaspoons lime juice
- 1 teaspoon lime zest
- ½ cup plus 1 Tablespoon all purpose flour
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
Instructions
For the Key Lime Whipped Cream
- Chill bowl and beaters.
- Whip cream at high speed of mixer until it starts to thicken.
- Add confectioners sugar and beat at high speed until soft peaks form.
- Add juice, vanilla and zest. Beat at high speed until stiff peaks form.
For the cupcakes
- Cream butter and sugar at medium speed of mixer until light and fluffy.
- Add egg white and beat about 30 seconds.
- Add sour cream, milk, vanilla, lime juice and zest and beat on low speed about 1 minute.
- In a separate bowl, combine the dry ingredients.
- Add dry ingredients to wet ingredients gradually, beating lightly after each addition.
- Fill lined mini muffin tins ⅔ to ¾ full.
- Bake at 375F degrees for about 10 minutes, or until cake springs back when lightly touched in center.
- Cool on wire rack about 5 minutes and then remove from muffin tins to complete cooling.
- Frost with Key Lime Whipped Cream.
- Refrigerate until time to serve, and refrigerate any leftovers.
Nutrition
Calories: 86kcalCarbohydrates: 7gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 18mgSodium: 45mgPotassium: 22mgFiber: 1gSugar: 5gVitamin A: 226IUVitamin C: 1mgCalcium: 12mgIron: 1mg
Tried this recipe?Let us know how it was!