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Easter Cupcakes: Nailed It
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Key Lime Easter Cupcakes (Thank you Joy of Baking.com)

These tasty cupcakes are fun to decorate, even if you fail!
Author Laurie Bennett

Ingredients

  • 2 Lg. Eggs
  • 1 3/4 C. Flour
  • 2 Tsp. Baking Powder
  • 1/4 Tsp. Salt
  • 1/2 C. Unsalted Butter at room temperature
  • 1 C. Granulated White Sugar divided
  • 1 Tsp. Pure Vanilla Extract
  • 1/2 C. Milk
  • 1/8 Tsp. Cream of Tartar
  • 1/2 C. Butter softened
  • 1 1/2 Tsp. Key Lime Zest
  • 1 Tsp. Vanilla Extract
  • 1/8 Tsp. Salt
  • 1 16 Ounce Pkg. Powdered Sugar
  • 3 Tbsp. Key Lime Juice
  • 1 to 2 Tbsp. milk
  • Coconut dyed yellow

Instructions

  • Preheat oven to 350 degrees. Fill 12 muffin cups with liners.
  • In medium bowl, beat 1/2 cup butter until smooth.
  • Add sugar and beat until fluffy and light.
  • Add eggs one at a time, beating well after each.
  • Add vanilla and beat well.
  • In small bowl, mix together flour, baking powder, salt and cream of tartar.
  • Add dry ingredients and milk to the butter/sugar mixture, alternating each and stirring well after each addition.
  • Evenly distribute batter between muffin cups.
  • Bake at 350 degrees for 18 to 20 minutes.
  • While cupcakes are cooling, make the icing by combining butter, Key Lime zest, vanilla, salt, powdered sugar, and Key Lime juice and mixing at low speed until consistency desired, adding 1 to 2 Tablespoons milk if needed.
  • Ice the cupcakes when they are cool.
  • Top with yellow coconut.
  • Decorate as desired.
  • Serve and Enjoy!