KEY LIME GINGER MINI CUPCAKES
A lightly gingery cake that leaves a lingering taste of spice and lime in your mouth for minutes after it's gone. Golden color and light texture, nothing like gingerbread. The contrast of ginger and lime seems made for each other. This recipe had origins in a Bon Appetite recipe using lemon, but I've made changes over time that has allowed evolution into it's own unique cake. Enjoy!
Provided by Kbakerbio
Categories Dessert
Time 47m
Yield 72 mini cupcakes
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees and spray a 24 cup minimuffin pan with spray or butter lightly. Open the bag of crystallized ginger and pop a few in your mouth for "cooking inspiration".
- Combine the first seven ingredients in a large bowl. Next cream the butter and sugar, next adding eggs one at a time. Eat some more crystallized ginger (mmnnnn). Add the lime juice, peel and vanilla extract and blend. The mix will appear curdled. Better eat just a few more pieces of the ginger to fuel your energy stores for the last steps. Then add the dry ingredients and the buttermilk in alternating batches, starting with the flour mix.
- Spoon batter to the top of the cups of the pan and bake 16-18 minutes, or until a toothpick comes out clean. Restrain yourself from "taste testing" half the batch (try to limit to just 4 or 5:), and place them to cool on a rack.
- In the meantime, cream the cream cheese, butter, lime juice and peel, and vanilla until smooth and whisk in the powdered sugar, beating until the frosting is smooth. Lick the whisk clean and use a clean spatula to spread frosting across the tops of the remaining cooled cupcakes. Take the time to dip a clean finger in the frosting every once in awhile, just to make sure it hasn't changed for some unlikely reason. When done frosting, sprinkle what's left of the crystallized ginger on what's left of the cupcakes that actually have frosting and hide until time to serve.
- Makes 72, unless recipe is followed exactly including tasting notes.
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Ugbechie Emmanuella
[email protected]I'm a big fan of key lime pie, so I knew I would love these cupcakes. And I was right! They're amazing.
Sky Boy
[email protected]These cupcakes are so easy to make and they always turn out perfect.
SK SAMIM
[email protected]I love the zesty flavor of these cupcakes. They're perfect for a summer party.
Ayub Jin
[email protected]These cupcakes are the perfect balance of sweet and tart. I will definitely be making them again.
Zen Ajib
[email protected]I'm so glad I tried this recipe! These cupcakes were delicious and everyone loved them.
YvonneN Charamba
[email protected]I would not recommend this recipe to anyone.
Paige Laughlin
[email protected]I'm not sure what went wrong, but these cupcakes were a complete failure.
bizuuu Bizuuu
[email protected]These cupcakes were a disaster! The batter was too runny and the cupcakes didn't rise properly.
Amritpreet Singh
[email protected]I thought these cupcakes were just okay. The flavor was a bit bland.
Thabo Kubeka
[email protected]These cupcakes were a bit too sweet for my taste, but they were still good.
Melissa Stephen
[email protected]I love the combination of key lime and ginger in these cupcakes. They're perfect for summer parties!
Shareka Harris
[email protected]These cupcakes were easy to make and turned out great! I used fresh key limes and ginger, and the flavor was amazing.
Michael Art
[email protected]I'm not usually a fan of cupcakes, but these were delicious! The key lime flavor was refreshing and the ginger added a nice touch of spice.
Klyde Aaron Cuevo
[email protected]These cupcakes were a hit at my party! The key lime and ginger flavors were perfectly balanced, and the cupcakes were moist and fluffy.