Lime Baby Cakes Recipe

Name: Lime Baby Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BABY CAKES:; 3-1/2 cups All-purpose Flour; 2-1/4 teaspoons Baking Powder; 3/4 teaspoons Kosher Salt; 1 cup Unsalted Butter, At Room Temperature; 2-1/2 cups Sugar; 4 whole Large Eggs, At Room Temperature; 5 Tablespoons Freshly Squeezed Lime Juice; 2 Tablespoons Finely Grated Lime Peel; 1/2 teaspoons Neon-green Food Coloring (found In The Baking Aisle Of The Grocery Store); 1-1/2 cup Buttermilk; FOR THE FROSTING:; 8 ounces, weight Cream Cheese, At Room Temperature; 1-1/2 cup Powdered Sugar; 1/2 cups Unsalted Butter, At Room Temperature; 1 Tablespoon Finely Grated Lime Peel; 1/2 teaspoons Pure Vanilla Extract

Servings: persons

FOR THE BABY CAKES:
3-1/2 cups All-purpose Flour
2-1/4 teaspoons Baking Powder
3/4 teaspoons Kosher Salt
1 cup Unsalted Butter, At Room Temperature
2-1/2 cups Sugar
4 whole Large Eggs, At Room Temperature
5 Tablespoons Freshly Squeezed Lime Juice
2 Tablespoons Finely Grated Lime Peel
1/2 teaspoons Neon-green Food Coloring (found In The Baking Aisle Of The Grocery Store)
1-1/2 cup Buttermilk
FOR THE FROSTING:
8 ounces, weight Cream Cheese, At Room Temperature
1-1/2 cup Powdered Sugar
1/2 cups Unsalted Butter, At Room Temperature
1 Tablespoon Finely Grated Lime Peel
1/2 teaspoons Pure Vanilla Extract

1
For the baby cakes:
2
Preheat oven to 350u00b0F.
3
A couple notes: I prefer to use flexible silicone mini muffin pans with no paper liners for this recipe, but you can also prepare metal mini muffin pans with paper liners. Also, I found that there are different-sized mini muffin pans out there, so your yield and baking time may vary a bit. The silicone pans I used yield a little bigger mini cupcake than others, which I also happen to like.
4
Whisk flour, baking powder, and salt in medium bowl and set aside. In a large bowl, beat butter until smooth. Add sugar and beat to blend. Beat in eggs 1 at a time, then the lime juice, lime peel, and food coloring. Batter may look curdled, but that's just fine. Beat in the flour mixture alternately with the buttermilk, in 3 additions. Spoon batter into liners, about 2/3 full. Bake cupcakes until tester inserted into center comes out clean. This took about 20 minutes for me, but it will depend on the size of your tins, so pay close attention to your baking time. Cool 10 minutes and remove from pan. Cool completely before adding frosting.
5
For the frosting:
6
Beat all ingredients in a medium bowl until smooth. With a medium-large plain round tip, pipe frosting onto cooled cupcakes, or simply spread it on with a knife. Sprinkle a bit of fresh lime zest over tops, if desired.
7
Source: Heavily adapted from Bon Appetit, original recipe from Buttersweet Bakery in Atlanta.

1748

kcal

Calories

119

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE BABY CAKES:, 3-1/2 cups All-purpose Flour, 2-1/4 teaspoons Baking Powder, 3/4 teaspoons Kosher Salt, and more.

Yes, Lime Baby Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lime Baby Cakes

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