Shown here with our white trivet, these sweet vanilla cupcakes with a swirl of lime frosting are a refreshing dessert for a warm summer day. The soft green tint from the lime zest is the perfect color to complement a party scheme, while being free from artificial food coloring.
1/2 cup butter, room temperature
2/3 cup sugar
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/4 cup milk
Preheat oven to 350 degrees Fahrenheit and line 12 muffin cups with paper liners.
With an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add vanilla and whip again.
In a separate bowl, whisk together dry ingredients.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.
Evenly fill the muffin cups with the batter and bake for about 18 minutes or just until set and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, pipe on frosting. (We used Wilton’s 1M tip.) Sprinkle with white sugar for a sparkling finish.
Lime Buttercream Icing:
1/3 cup butter
1/3 cup shortening
6 cups powdered sugar
2 tablespoons milk
5-6 teaspoons lime juice
Zest of 5 limes
Cream butter and shortening with electric mixer. Add lime zest and juice. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all the sugar has been mixed in, icing will appear dry. Add milk and beat at high speed until light and fluffy. Keep icing covered with damp cloth until you’re ready to decorate. For best results, keep icing in refrigerator when you’re not using it.
Makes about 3 cups of frosting.