Green Cupcake With Lime Zest
Equipment
- 1 standard 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 Small bowl
- 1 hand mixer or stand mixer
- 1 Whisk
- 1 Rubber spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 microplane or fine grater
- 1 Cooling rack
- 1 piping bag or small offset spatula
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup whole milk room temperature
- 1/4 cup sour cream room temperature
- 2 tablespoons fresh lime juice
- 2 teaspoons lime zest finely grated
- 1 teaspoon vanilla extract
- 4 to 6 drops green gel food coloring
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar sifted
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest finely grated
- 1 to 2 tablespoons heavy cream or milk
- 1 pinch fine salt
- 1 teaspoon lime zest finely grated
- 4 thin lime slices quartered
Instructions
- Preheat the oven to 350°F and line the muffin tin with paper cupcake liners.
- In a medium bowl whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl beat the softened butter and granulated sugar with a mixer until light and fluffy.
- Add the eggs to the butter mixture one at a time, beating well after each addition.
- Mix in the lime juice, lime zest, and vanilla extract until combined.
- In a small bowl stir together the milk and sour cream until smooth.
- Add one third of the dry ingredients to the butter mixture, mixing on low just to combine.
- Add half of the milk mixture and mix gently, then repeat with another third of the dry ingredients and the remaining milk mixture.
- Add the final third of the dry ingredients and mix only until a smooth batter forms.
- Add 4 drops of green gel food coloring and gently fold with a spatula, adding 1 to 2 more drops if needed to reach your desired shade.
- Divide the batter evenly among the 12 cupcake liners, filling each about two thirds full.
- Bake the cupcakes for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean.
- Transfer the pan to a cooling rack and let the cupcakes cool in the pan for 10 minutes.
- Remove the cupcakes from the pan and let them cool completely on the rack for about 20 minutes.
- While the cupcakes cool, beat the softened butter for the frosting until creamy and pale.
- Gradually add the powdered sugar, mixing on low until incorporated, then increasing to medium until fluffy.
- Beat in the lime juice, lime zest, and salt until smooth.
- Add 1 tablespoon of cream or milk and mix, adding up to 1 more tablespoon until the frosting is smooth and spreadable.
- Once the cupcakes are completely cool, transfer the frosting to a piping bag or use an offset spatula to frost the tops.
- Garnish each cupcake with a pinch of lime zest and a small wedge of lime.
Notes
For best results, use room-temperature ingredients to ensure a smooth batter and even rise, and avoid overmixing once the flour is added so the cupcakes stay tender. If you use liquid food coloring instead of gel, add it with the milk and sour cream mixture so you do not thin the batter too much at the end. Taste the frosting as you go and adjust the lime juice or powdered sugar to balance tang and sweetness to your preference. Letting the cupcakes cool fully before frosting prevents the buttercream from melting, and chilling them briefly after decorating helps set the frosting and makes them easier to transport. Store leftovers in an airtight container in the refrigerator and let them sit at room temperature for about 15 minutes before serving for the best texture.
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