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+ servings

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.
5 from 5 votes
Servings 24 mini cupcakes

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
  • teaspoons lime juice
  • 1 teaspoon lime zest
  • ½ cup plus 1 Tablespoon all purpose flour
  • ¼ teaspoon baking soda
  • 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.
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