Blueberry Key Lime Cupcakes

• Vegetarian

• Produce

  • 1/2 pint Blueberries
  • 3 Key limes, Zest of

• Refrigerated

  • 4 Egg whites

• Condiments

  • 2 tbsp Blueberry sauce
  • 1 tsp Lemon juice

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 cups Flour
  • 1 cup Granulated sugar, White
  • 1/8 tsp Salt
  • 1/2 cup Sugar
  • 1 1/2 cup Sugar, powder
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 1/2 cup Butter
  • 1 cup Buttermilk
  • 8 oz Cream cheese

Found on willcookforsmiles.com

Description

Ingredients

• Cupcakes:
• 4 egg whites, room temperature
• 1 cup of white granulated sugar
• 1 tsp vanilla extract
• ½ cup of vegetable oil
• 2 cups of flour
• 1 tsp baking powder
• ½ tsp baking soda
• ⅛ tsp salt
• 1 cup of buttermilk
• Zest of 3 key limes
• Blueberry Sauce:
• ½ pint blueberries
• ½ cup sugar
• 1 tsp lemon juice
• Frosting:
• 8 oz cream cheese, room temperature
• ½ cup of butter, room temperature
• 2 Tbsp blueberry sauce
• 1½ cup powder sugar

Directions

• Blueberry Sauce:
• Add blueberries into a small sauce pot, heating over medium heat.
• Add lemon juice and sugar. Stir well.
• Cover (leaving a crack for the steam to escape) and cook for about 15 minutes, stirring often. (Watch it closely, it may over-run.)
• Strain off some juice (about 3 Tbsp) for topping the cupcakes and puree the rest in a blender.
• Cupcakes:
• Preheat the oven to 350 and line a muffin pan with cupcake liners.
• Sift flour, baking soda, salt and baking powder together and set aside.
• Make sure your other ingredients are ready.
• In a bowl of an electric mixer (use paddle attachment), beat egg whites for a few seconds and slowly start pouring in sugar. Beat for 3-4 minutes, until white and fluffy.
• Start pouring in oil, slowly, as the eggs are still beating on medium-high.
• Add vanilla and lower the speed to low.
• Alternating, add flour mixture and buttermilk in two parts. Mix until just combined.
• Add key lime zest. Make sure to scrape sides and bottom of the bowl and mix until all incorporated.
• Divide batter among the cupcake cups, filling them about ⅔ of the day.
• Bake for 18-20 minutes.
• Cool completely before frosting!
• Frosting:
• Beat butter and cream cheese together, on medium-high speed, until smooth, 1-2 minutes.
• Lower the speed to low and beat in powder sugar and blueberry sauce.
• Turn up the speed back to medium-high and beat for about 3-4 minutes, until the frosting is light, smooth and fluffy.
• Frost the cupcakes and drizzle blueberry sauce that youve set aside on each cupcake.