Lemon Lime Cupcakes

• Produce

  • 1 tbsp Lemon, fresh zest
  • 2 tbsp Lime, fresh zest

• Refrigerated

  • 3 Egg whites, large

• Condiments

  • 1 1/2 tbsp Lemon juice, fresh
  • 1 tbsp Lime juice, fresh

• Baking & Spices

  • 2 tsp Baking powder
  • 1 1/2 cups Cake flour
  • 3 drops Food coloring, green
  • 1 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 Sprinkles or coarse sugar, green
  • 1 tsp Vanilla

• Dairy

  • 1 1/4 cup Butter, unsalted
  • 1/2 cup Milk
  • 3 tbsp Whipping cream

• Other

  • 3 cups To 4 sifted icing/powdered sugar

Found on justsotasty.com

Description

Directions

• Preheat the oven to 350F degrees. Line a muffin pan with muffin papers. Youll end up with about 12-14 cupcakes, so you may need 2 trays.
• In a medium sized bowl whisk together the flour, baking powder and salt. Set aside.
• In a separate large bowl using a stand or hand-held electric mixer on medium speed beat together the butter, sugar, lemon zest & lime zest until the mixture is light and fluffy and no butter lumps remain. Add in the vanilla, egg whites and lemon juice and beat until well combined.
• Turn the mixer down to low and carefully beat in about 1/2 of the flour mixture, followed by 1/2 of the milk. Turn off the mixer and scrape down the sides of the bowl using a large wooden spoon or rubber spatula. Turn the mixer back on to medium-low speed and add in the second half of the flour, followed by the second half of the milk until the batter is smooth.
• Carefully spoon the batter into the prepared muffin tin, filling each paper to about 2/3 full. Be careful not to over fill your muffin tray. Bake in the preheated oven for 16-18 minutes, or until an inserted toothpick comes out clean.
• Allow to cool in the tray for about 5 minutes, then remove and continue cooling on a wire rack.
• To make the frosting, beat the butter on medium-high speed until fluffy and begins to lighten in color. Turn the mixture to low and add in about 1/2 of the icing sugar, once combined turn the mixer up to medium-high speed and beat for 5-10 seconds. Turn the mixer back down to medium-low, and continue with the rest of the powdered sugar. Once the mixture gets thick, add in the salt, lime zest, lime juice and whipping cream 1 tablespoon at a time. Go slowly with adding in the whipping cream and last cup of powdered sugar until the desired consistency is reached.
• Frost cupcakes by using a piping bag, or by spreading with a flat-edge knife. Shower with sprinkles & devour.