Ingredients

The following ingredients have 4 Servings
  • 1 and 1/2 cups cake flour (, sifted (careful not to over measure))
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (softened to room temperature)
  • 1 cup granulated sugar
  • 1 tablespoon fresh lemon zest
  • 1 tablespoon fresh lime zest
  • 3 large egg whites (, room temperature)
  • 1 teaspoon vanilla
  • 1 and 1/2 tablespoons fresh lemon juice (, not from a bottle and not lemon extract)
  • 1/2 cup milk (, room temperature (whole milk preferred))
  • 3/4 cup unsalted butter (, softened)
  • 3-4 cups powdered sugar (, sifted)
  • 1 tablespoon fresh lime zest
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt
  • 3-4 tablespoons whipping cream
  • 3-5 drops green food coloring (, optional)
  • green sprinkles or coarse sugar for decorating

Instruction

  • Preheat the oven to 350F degrees. 
  • Line a muffin pan with muffin papers. You'll end up with about 12-14 cupcakes.
  • In a medium sized bowl whisk together the flour, baking powder and salt. Set aside.
  • In a separate large bowl using an electric mixer, beat together the butter, sugar, lemon zest & lime zest until the mixture is light and fluffy. 
  • Add in the vanilla, egg whites and lemon juice and beat until well combined.
  • Turn the mixer down to low and carefully beat in about 1/2 of the flour mixture, followed by 1/2 of the milk. Turn off the mixer and scrape down the sides of the bowl using a large wooden spoon or rubber spatula. 
  • Turn the mixer back on to medium-low speed and add in the second half of the flour, followed by the second half of the milk until the batter is smooth.
  • Carefully spoon the batter into the prepared muffin tin, filling each paper to about 2/3 full. Be careful not to over fill your muffin tray. 
  • Bake in the preheated oven for 16-18 minutes, or until an inserted toothpick comes out clean.
  • To make the frosting, beat the butter on medium-high speed until fluffy and the color lightens. 
  • Turn the mixture to low speed and beat in 3 cups of powdered sugar. Once the mixture gets thick, add in the salt, lime zest and lime juice. 
  • Beat in the rest of the powdered sugar and whipping cream 1 tablespoon at a time until the desired consistency and sweetness level is reached.  Beat in the food coloring (if using). 
  • Frost cupcakes by using a piping bag, or by spreading with a flat-edge knife. Shower with sprinkles & devour.