Yesterday my friend and I did a treat swap. I made lime cupcakes and she made chocolate chocolate chip cookies, and then we both shared with each other. It was fun and super yummy. I’m thinking it would be a great tradition to start. 🙂
I decided on lime cupcakes because I had some limes that needed to be used up. I used the same base that I used for Almond Sheet Cake, just made it lime flavored. It is fantastic, and the lime cream cheese frosting is amazing!!! We did learn though, that the cupcakes must be chilled or they stick to the papers. Really bad. So make sure you serve them chilled.
If you prefer, you can make this into a sheet cake. Double all the ingredients and bake in a large jelly roll pan for about 20-25 minutes.
Lime Cupcakes with Cream Cheese Frosting
1/2 cup butter
1/2 cup water
1 cup flour
1 cup sugar
1/2 tsp salt
1/2 tsp baking soda
1 egg
1/4 cup sour cream (I used fat free)
1 Tbsp lime juice
2 tsp lime zest
Bring butter and water to a boil. Combine dry ingredients in a mixing bowl. Pour boiling mixture over the top and beat till smooth. Add remaining ingredients and beat again. Fill paper lined muffin cups 2/3 full. Bake at 350 for about 15-18 minutes. Cool completely and frost.
Cream Cheese Frosting:
4 oz cream cheese, softened (I used light)
1/3 cup butter, softened
1 tsp lime zest
2 cups powdered sugar
dash salt
1-2 tsp lime juice (If you need it)
Beat butter and cream cheese till fluffy. Add remaining ingredients, using enough lime juice to achieve the consistency you want. You need it thicker for piping, thinner if you will just be spreading it on.
-Makes about 16 cupcakes
Notes:
-I had some frosting leftover. I’m debating whether I should spread it on graham crackers or eat it right out of the bowl. Dang it’s good!
1/2 cup
4 oz is how much??
It comes in an 8oz package, so I just cut it in half. I’ve never measured it.