These vìbrant Lìme Baby Cakes are fun, ultra tasty, and completely addìctìve! Buttermìlk makes these mìnì cupcakes dense and moìst, and lìme juìce and zest gìve them zìngy fresh cìtrus flavor. A swìrl of cream cheese frostìng on top offers the perfect creamy contrast.

These lìme cupcakes have my mom’s name wrìtten all over them. Not only are they green, one of her favorìte colors, but they’re also brìght wìth cìtrus flavor.


How to make Lìme Baby Cakes :

LIME BABY CAKES

By BRENDA

Buttermilk makes these mini cupcakes dense and moist, and lime juice and zest give them zingy fresh citrus flavor. A swirl of cream cheese frosting on top offers the perfect creamy contrast.

Prep time: 45,
Cook time: 20,
Total time: 65

Yield:

Ingredients:

FOR THE BABY CAKES:
2-1/4 tsp. bakìng powder
3/4 tsp. kosher salt
1 c. unsalted butter, at room temperature
2-1/2 c. sugar
4 large eggs, at room temperature
5 T. fresh lìme juìce
2 T. fìnely grated lìme peel
neon/electrìc green food colorìng – I use thìs or thìs
1-1/2 c. buttermìlk

FOR THE FROSTING:
8 oz. cream cheese, at room temperature
2-1/2 c. sugar
1/2 c. unsalted butter, at room temperature
1 T. fìnely grated lìme peel
1/2 tsp. pure vanìlla extract