Keylime Cupcake

Tips and Tricks for Recipe Success:

• I recommend using fresh key lime juice and zest when possible! If you cannot find key limes, you can order real key lime juice online, or just use regular limes. There will be a slight difference in taste if you use regular limes, but key lime cupcakes and regular lime cupcakes are both very delicious.
• Key lime extract is a must for these key lime cupcakes! I love this pure key lime extract, but feel free to use your favorite brand! If you skip the extract, the key lime flavor will be very subtle.
• For this recipe I use full-fat sour cream and strongly suggest you do the same. The cupcakes get a lot of their moisture from the fat in this ingredient; using a fat-free or reduced fat variety will result in denser, less fluffy cupcakes.
• Make sure your butter is at the right temperature before you begin beating it. It needs to be at room temperature, meaning it should be soft enough that, when lightly pressed with your finger, it leaves an indentation in the stick of butter. I typically leave my butter on the counter for an hour or so, but if you’re short on time, you can cut the cold stick of butter into into small pieces, which will help speed along the thawing process. Just leave them out at room temperature until they’re soft to the touch.
• Your egg, egg yolk and sour cream should also be at room temperature. Cold ingredients don’t bond evenly, resulting in dense cupcakes.
• To ensure you reach the proper frosting consistency you’ll want to make sure your cream cheese AND butter are both very soft before beginning. I suggest setting them out on the counter for at least an hour before unwrapping them and getting busy, but they may soften faster or slower depending on the temperature of your house. You’ll know your ingredients are soft enough when you can press your finger into the top and a deep indentation is effortlessly made. Cold ingredients, as well as melted ingredients, should never be used when making this frosting; it will not work.
• Once all of the confectioners’ sugar has been added to the frosting, be sure to beat it on medium-high speed for a FULL 2 minutes. Beating the frosting on high makes it SUPER luscious and fluffy. You will need to use a stand mixer or handheld electric mixer for this step.
• If your frosting appears too thin, add a little more confectioners’ sugar, one tablespoon at a time, until desired consistency is reached; if your frosting appears too thick, add a touch of cream.

Ingredients