KEY LIME CUPCAKES WITH WHITE CHOCOLATE FROSTING
These are a very refreshing treat to have on a summer day! If you like key lime pie, you will love these!! They are nice for something different as far as cupcakes go:) It is important to have real Key Lime juice, instead of just regular lime juice!
Provided by LaurieL.
Categories Dessert
Time 1h10m
Yield 18 cupcakes
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees.
- In a mixing bowl, cream butter and sugar on high speed, until light and fluffy, about 5 minutes. On low speed, add eggs, one at a time, mixing well after each one. Add vanilla, lime zest, and juice and mix well.
- In another bowl, sift together flour, baking powder and soda, and salt. In 5 parts total alternately add dry ingrediants and buttermilk to butter, beginning and ending with dry. Mix until just combined.
- Line muffin tins with paper and fill each liner about 3/4 full.
- Bake for 25 minutes until tops are slightly browned and a toothpick inserted comes out clean. Remove and cool in pan for 10 minutes. Transfer to a wire rack to cool completly.
- In a small glass bowl, set over a pot of simmering water. Slowly melt white chocolate. Remove and let cool until slightly warm.
- In a mixing bowl, beat butter until light and fluffy. On low speed, gradually add confectioners sugar until mixed.
- Add salt, vanilla, lime juice, and sour cream and mix well.
- Add melted white chocolate and mix just until incorporated.
- Frost cupcakes and garnish with grated lime zest. Can refrigerate, but don't have to.
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