I have a thing for limes. Lime OtterPops, lemon-lime soda, Lime flavored Lucas (who remembers that stuff!?). And each trip to the grocery story results in my purchase of at least one lime. However, since I don’t usually use them right away, I usually wind up with a pile of sad, shriveled limes in the fruit bowl. Determined to break my habit, I searched for ways I could incorporate lime into cupcakes without overwhelming the taste buds I have left…
Fortunately I stumbled across Jessica’s ingenious cupcakes and found a great use for not only the three limes I picked up, but the 2 flats of strawberries that somehow found their way into the basket.
Just in case you’re wondering, that’s vanilla-lime cake with a WHOLE STRAWBERRY in the center, with lime buttercream frosting.
The words you’re looking for is oh god, yes!
(adapted from HowSweetEats; makes 6 cupcakes)
1/2 c sugar
1/4 c butter; room temp.
1 tsp vanilla
3/4 cup flour
1/2 tsp. baking powder]
1/4 tsp. salt
1/4 c milk
1 tsp lime zest
6 fresh strawberries
Preheat oven to 350F and line cupcake pan with desired liners.
Combine dry ingredients in a bowl and toss with fork (unless you feel like breaking out the sifter… your call!); set aside.
Cream butter, sugar, and egg until pale and airy. Stir in vanilla and zest.
Alternate adding dry ingredients and milk to your butter mixture, beating well after each addition.
Distribute into liners and bake for 20-25 minutes, or until the toothpick test indicates done-ness (that means no batter on the toothpick; a few crumbies are okay :)
Remove from oven and let cool in pan for 5 minutes. Transfer cupcakes from pan to cooling rack and let them cool COMPLETELY, at which point you can hollow them out and add a strawberry, or just frost them.
If you’re going the strawberry route: Rinse and cut the tops off 6 small strawberries. Using a parring knife, remove a cone of cake from the center of the cupcake. Depth and width are relative to the strawberry you’re going to insert, so bring your comparative eye to this party!
Lime Buttercream Frosting:
1/4 c butter; room temp.
~1/2 lb powdered sugar (roughly half a bag); sifted
2 Tbsp. lime juice
1/2 tsp. vanilla
Whip butter, adding sifted powdered sugar in 1/2 cup increments. Add lime juice and vanilla. Taste and check for consistency. If the frosting is too wet, add more powdered sugar. If it’s too dry, add more liquid in the form of lime juice, vanilla, or milk (or buttermilk – SRSLY!)
Frost and garnish as desired. Enjoy!