Ingredients for Key Lime Ginger Mini Cupcakes
- 1 1/2 cups cake flour
- 1 1/2 teaspoons grated fresh ginger
- Cinnamon
- Ground Cloves
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 2 tablespoons fresh lime juice
- 2 teaspoons grated lime zest
- 1 teaspoon vanilla extract
- Buttermilk
- 4 ounces cream cheese, softened
- 1/4 cup (1/2 stick) unsalted butter, softened
- 2 cups powdered sugar
- 1-2 drops green food coloring
- 2 tablespoons finely chopped crystallized ginger
- mini muffin paper liners
- 1-2 tablespoons milk (for frosting consistency)
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How to Make Key Lime Ginger Mini Cupcakes
- Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, combine the grated lime zest, lime juice, and ginger.
- Gradually add the dry ingredients to the wet ingredients, alternating with the lime-ginger mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fill the mini muffin liners about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost with your favorite frosting (a cream cheese frosting is recommended).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
43g
Fat
16g
Carbs
5g
