2 sticks of unsalted butter, at room temp 3 cups of flour 1 table spoon of baking powder 1/2 tsp salt 1 1/4 cups of sugar 1 tablespoon of lime zest Juice of two limes 4 eggs at room temp 1 tablespoon vanilla 1 1/4 cups of whole milk
Preheat oven to 350. Prepare the cupcake trays. Whisk the flour, baking powder, and salt in a bowl. In another bowl beat the butter and sugar for three minutes until really fluffy. Beat in eggs one at a time. Beat in vanilla lime juice and lime zest. Then beat in flour and milk alternating in three batches. Beginning and ending with the flour. Fill the paper cups 3/4 full. Bake about 17 minutes or until the tops bounce back. Cool completely before frosting.
For frosting I used: 1 cup of shortening A pinch of salt 1/4 cup of creamer, warmed up 1 tsp vanilla 4-5 cups of powdered sugar And about 1/4 cup of Sarahbeth's strawberry raspberry jam.
Mix the shortening vanilla and creamer until smooth . Then mix in the salt. Mix in the powdered sugar and then the jam once it is smooth. I not sure exactly how much jam I used because I just spoon it in until it looks right. I get the jam at stew leanords. You can use other jam but I don't think it tastes as good . Then I topped with a lime. Oh before I put the frosting on I rubbed a cut lime briefly on the top of each cupcake then frosted. Let me know if you have any questions. Enjoy!
I will share another new cupcake recipe that I tried soon!
Go make some cupcakes!