Super soft and moist key lime cupcakes with mildly sweet whipped cream on top. The lime flavor is very refreshing and fits the thick, fluffy whipped cream perfectly. Great with tea.
So it seems life is taking me back to one post a week ^^” I was hoping on doing more cooking/baking for the blog, but somehow time just flew by like crazy. As I’m typing this, I’m enjoying the last day of my “weekend” (it’s Monday, but today’s King’s day, which is a holiday in The Netherlands).
Anyway, today I’ll be sharing a new cupcake recipe! It was about time, as I haven’t shared one in a long while. My last recipe was on Red Velvet Cupcakes for Two ^^ Although today’s cupcakes aren’t for two (they’re for the standard 12), they’re really delicious too! This recipe on key lime cupcakes with whipped cream is fresh, rich, moist and fluffy. In other words: simply delicious.
Now, I don’t know about you guys, but I’m a huge fan of lemony/lime things. Not everyone’s a fan, but these Ginger Lime Mini Pies, Lemon Custard Cups and Lemon Cream Sandwich Cookies make me go crazy ♥_♥ And if you’re anything like me, you’ll love these cupcakes too. In addition to adding flavor, key lime is also the ingredient that makes these cupcakes super moist. By adding lime juice to milk, you’ll get a mock-buttermilk within 5 minutes. Buttermilk, as I’ve mentioned before, is THE ingredient to make cakes moist and soft. Due to its acidity, buttermilk tenderizes the gluten in the batter, which results into cupcakes with a beautiful moist texture ^^
To make these cupcakes, start by creaming the butter and sugar. Make sure your butter is at room temperature or it will never cream. If your butter and sugar don’t cream well, you will get weird-overly-bubbly-surfaced-cupcakes. Not pretty. When you’ve got the butter and sugar all nice and creamy, incorporate the egg and lime zest. You’ll get a thick, fluffy batter. Then, add the lime juice-milk while mixing. It might look curdled when you add the milk too fast, but don’t worry: once you add the flour, everything will come together. When folding in the flour, make sure you don’t overmix. Finally, divide the batter evenly over your cupcakes liners to ensure even cooking. An ice cream scoop is a great tool to help you with this. Bake the cupcakes in a preheated oven at 180 C for about 14 minutes. Let the cupcakes cool completely before frosting them with (stabilized) whipped cream.
Side note on the whipped cream: You’ll only need stabilized whipped cream (= with gelatin) if you’re planning on storing the cupcakes longer than a couple of hours. If not, make regular whipped cream. And if you’re not a fan of whipped cream, you could try this strawberry buttercream. Lime and strawberry go great together too. Make whatever flavors suit you best 😉 Enjoy!
Do you like lemon/lime-flavored pastries?
- 15 mL lime juice
- 120 mL skim milk
- 150 g all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 95 g unsalted butter, room temperature
- 180 g caster sugar
- 1 egg (M)
- zest of 1 lime
- 1,5 gelatin sheets, bloomed
- 1 Tbsp water
- 300 mL whipping cream, cold
- 4,5 Tbsp caster sugar
- Preheat the oven to 180 C and line a muffin pan with cupcake liners.
- In a small bowl, mix the lime juice and milk. Set aside.*
- In a bowl, shortly mix the flour, baking powder and salt using a spoon. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy (± 5 min).
- Add the egg and mix until completely incorporated.
- Add the lime zest and mix until incorporated.
- While mixing, slowly add the milk mixture to the batter.**
- Using a spatula, fold in the flour mixture until it's just combined. Take care not to overmix. The batter should be thick and smooth.
- Divide the batter evenly over the cupcake liners. Bake the cupcakes 14-16 min at 180 C or until a cake tester comes out clean. Let the cupcakes cool completely before frosting.
- To make the whipped cream***, dissolve the gelatin sheets in 1 tablespoon of water on low heat. Set aside to cool slightly. In a large bowl, whip the whipping cream with the sugar until light and fluffy. When the whipped cream is almost at the right stage, slowly pour in the gelatin mixture while beating.
- Pipe whipped cream on top of cooled cupcakes as desired.
- * Let this mixture sit at least 5 minutes before incorporating it into the batter.
- ** The batter might look curdled, but that's okay.
- *** Find tips on making whipped cream here.