I always love when a holiday rolls around because that means some themed baking is going to happen in my house. With St. Patty’s in a few days, I asked Noah what we should bake and he said cupcakes….so mini lime cupcakes it is!
I have had this recipe pinned for quite awhile and have been waiting for the perfect recipe to bake up these little guys. I love that they are lime instead of the traditional mint or pistachio flavored cupcakes I came across for St. Patrick’s Day. I also love that they are itty bitty for easier portion control…unless you feel like you have to eat all the ugly ones since you don’t want your husband’s new co-workers to question your baking abilities….yeah, that totally didn’t happen.
Noah calls these cupcakes green tiny little baby ones. I think that kid is pretty funny. You know why else he’s funny? He is a typical boy so clothing is sometimes optional, even when cooking. I decided if he ever has a food blog it should be named “The Naked Chef” and my mom thought the tagline could be “Don’t burn your business” or “No pants, no problem.” That’s how he rolls, see.
Sorry for the tangent, he just cracks me up. I think the socks totally make the outfit.
The cake had a light lime flavor but man did the frosting pack an amazing lime zing. They were just perfect for the springtime that we are all dreaming about. It’s actually supposed to be in the 60’s today but then get chilly again this weekend.
- 3 1/2 cups all purpose flour
- 2 1/4 tsp. baking powder
- 3/4 tsp. kosher salt
- 1 cup unsalted butter, at room temperature
- 2 1/2 cups sugar
- 4 large eggs, at room temperature
- 5 Tbsp. fresh lime juice
- 2 Tbsp. finely grated lime peel
- Green food coloring (I always use gel food coloring because it's more vibrant)
- 1-1/2 cups buttermilk
- 8 oz. cream cheese, at room temperature
- 1 1/2 cups powdered sugar
- 1/2 cup unsalted butter, at room temperature
- 1 Tbsp. finely grated lime peel
- 1/2 tsp. vanilla
- Preheat oven to 350°.
- Whisk flour, baking powder, and salt in medium bowl and set aside. In a large bowl, beat butter until smooth. Add sugar and beat to blend. Beat in eggs 1 at a time, then the lime juice, lime peel, and food coloring. Batter may look curdled, but that's just fine. Beat in the flour mixture alternately with the buttermilk, in 3 additions. Spoon batter into liners, about 2/3 full. Bake cupcakes until tester inserted into center comes out clean. This took about 12 minutes for me, but it will depend on the size of your tins, so pay close attention to your baking time. Cool 10 minutes and remove from pan. Cool completely before adding frosting. This recipe yielded 86 mini's for me but once again, it will depend on the size of your muffin tin.
- For the frosting: beat all ingredients in medium bowl until smooth. With a medium-large plain round tip, pipe frosting onto cooled cupcakes, or simply spread it on with a knife. Sprinkle a bit of fresh lime zest over tops, if desired.
- *The frosting only made enough to frost about 2/3 of my mini's. I would recommend making a recipe and a half if you have a tiny mini muffin tin (the silicone ones seem to be bigger so if that is what you are using you should be fine with the original amount).